• 2 ounces pancetta, mixed
• 1/4 pound prosciutto, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fennel seeds, ground
• 3 cloves garlic, chopped fine
• 4 tablespoons bread crumbs
• 1/3 cup white wine
• 1 tablespoon red wine vinegar
• 3 large trout, 11/2 pounds each, cleaned, rinsed, dried
• extra-virgin olive oil, for brushing the fish

In a bowl, combine the pancetta, prosciutto, rosemary, fennel, garlic, bread crumbs, white wine and vinegar. Make a 1/2 inch deep diagonal slash on each side of the fishes, about 1 1/2 inches in length. Fill the cuts with 1/2 of the filling, place the rest in the cavities of the fish. Brush the fish with olive oil and wrap each one in aluminum foil. Roast in the oven 15-20 minutes or until just cooked through.

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