A simply grilled fillet of blue eye trevalla on wonderful Castelluccio lentils (which are similar in size to Puy lentils, just a little paler but equally rich). Castelluccio is near Norcia, home to some of Italy's best makers of wild boar products (prosciutto, sausages etc) and also truffles and porcini. If you're lucky you could visit the region when both truffles and porcini are in season. What you'll be served are pasta with porcini sauce, pasta with truffle sauce, pasta with truffle and porcini sauce, wild boar sausages, wild boar and truffle sausages, pecorino with truffle, chocolate biscuits with truffle, truffle without the chocolate biscuits, grilled porcini, grilled porcini with wild boar prosciutto ... you get the picture. You might also be lucky to visit when the high plateau of Norcia is covered in wild flowers and a grey wolf crosses the road in front of you - as happened the last time I visited. Back to the dish - two steamed green veg to keep the vitamin police happy.
BLUE EYE WITH CASTELLUCCIO LENTILS
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