Campotti di trota del Veluwe alla romana
This dish connects the Veluwe region with Rome, uniting local Dutch ingredients with Italian tradition. Fresh trout from the Veluwe is paired with artichokes and Pecorino Romano, creating a bridge between two culinary worlds. It is a recipe that honors the land and its produce while reflecting the depth of Roman heritage on the plate. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
Grill the artichokes slowly on the barbecue. Once cooked, cut them into cubes and blend with parsley, lemon juice, olive oil, garlic, and vegetable stock to create a smooth cream.
Grate the Pecorino Romano and add the cream. Cook gently over a bain-marie until smooth and creamy.
Cut the artichokes into quarters, marinate with oil, salt, and pepper. Slice the hearts and keep the leaves aside.
Roast the trout skin-side down briefly. Remove the skin, cut into pieces, and roast lightly again.
Cook the pasta, removing it one minute before fully cooked. Transfer to a pan with half of the artichoke cream and finish cooking.
Assemble the dish with the remaining ingredients (as in the chef’s video or images).
| 200 g. | Campotti pasta |
| 200 g. | Trout |
| 120 g. | Pecorino Romano cheese |
| 50 g. | Cream |
| 4 | Pickled artichokes |
| 150 g. | Artichoke hearts |
| 20 g. | Parsley |
| 3 g. | Garlic |
| 20 g. | Trout roe |
| 40 g. | Extra virgin olive oil (EVO) |
| 50 ml. | Vegetable stock |
| 20 g. | Lemon juice |
| 12 | Onion flowers |
HOW TO PLATE
Use a flat plate. Spread some pecorino cream on the base.
Arrange the pasta pieces around the plate.
Add the trout pieces and the cut pickled artichokes.
Garnish with trout roe and additional pecorino cream.
Finish with drops of artichoke cream, artichoke leaves on top, and onion flowers.
