Trota Arrosto con Olive Nere e Verdi

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh rosemary leaves
• 3 fat cloves garlic, peeled, crushed, and minced
• 10 ounces large black and green Sicilian or Greek olives, crushed lightly with a mallet, stones removed, flesh chopped coarsely
• 6 cleaned, skinned, filleted trout
• 12 thin slices pancetta

1. Go fishing.
2. Build a wood fire.
3. Warm the olive oil in a small pan over the fire before it gets too hot and soften the rosemary with the garlic.
4. Combine the aromatics with the olives and spoon it over the insides of the opened trout.
5. Lay a slice of pancetta over the olive mixture, close the trout, and wrap another slice of pancetta around the trouts belly, securing it with a toothpick.
6. Roast the trout, in a wire fish griller or on an oiled grate, over the fire for 2 or 3 minutes to the side.
7. Drizzle the roasted fish with a few tears of good oil and eat them with oven-toasted bread and a red wine.
8. Though the trout can be sauteed in olive oil, it would seem to smudge the whole idea of their rusticity.

extravirgin olive oil, rosemary, garlic, black, trout, thin

Taken from www.epicurious.com/recipes/food/views/trota-arrosto-con-olive-nere-e-verdi-391181 (may not work)