Lumachine alla Schegginese: Trout Pasta From Rural Umbria

Name: Lumachine alla Schegginese: Trout Pasta From Rural Umbria
Cook time: 1 1/2 hour
Cuisine: Italian
Ingredients: 1 onion; minced 4 tablespoons olive oil 1 of about 1 3/4 pounds trout; gutted but with the head and tail left on Salt and black pepper; to taste 1 cup white wine 1 (28-ounce) can tomato puree 1 pound lumache-shaped pasta or other short pasta 1 cup vegetable broth Black truffle; to taste (optional)

Primo

Francine Segan | Fri, 05/26/2023 - 10:43

Photo courtesy of Francine Segan

Difficulty Level

Low

Cooking Time

1 1/2 hour

Cost

Medium

This dish is a specialty of the tiny hill town of Scheggino in Umbria, known for its delicious freshwater trout. Trout, caramelized onions, and tomatoes season the snails — or snail-shaped pasta, that is!

With its big openings at both ends, the lumache-shaped pasta lets lots of sauce sneak in. The trout flavors the sauce and then is flaked and tops the pasta. Traditionally, the pasta is topped with Scheggino’s other specialty, grated black truffles. But if they’re no

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Lumachine alla Schegginese: Trout Pasta From Rural Umbria

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