1.0LoveLanghehttps://langhe.net/en/Armando Gamberahttps://langhe.net/en/author/armandogambera/rich600338<blockquote class="wp-embedded-content" data-secret="ckRZVVBhWN"><a href="https://langhe.net/en/recipes/the-finanziera/">The finanziera</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://langhe.net/en/recipes/the-finanziera/embed/#?secret=ckRZVVBhWN" width="600" height="338" title="“The finanziera” — LoveLanghe" data-secret="ckRZVVBhWN" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://langhe.net/wp-includes/js/wp-embed.min.js /* ]]> */ </script> https://langhe.net/wp-content/uploads/2011/06/Finanziera21.jpg870563Wash and dry with care the trout fillets. Dredge them slightly with flour and fry them with oil and butter on high fire. Once they are cooked, take away from the pan the fried oil and butter remaining, and cover them with Barolo.