Adriatic II
Adriatic II
Art Print

Martin, Van
Buy at AllPosters.com


 

 

 


logo and white wine

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Fish Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Monkfish Scaloppine with Shiitakes,
Chianti and Sage

 

 

Blue Dolphin Group, Inc.

"Fish, to taste right, must swim three times -
in water, in butter, and in wine."
~ Polish Proverb


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


 

[Flag Campaign icon]

 

 

 


 

Chianti Classico
Chianti Classico
Art Print

Svenson, Sonia
Buy at AllPosters.com

 

 

 


 

Molto Italiano: 327 Simple Italian Recipes to Cook at Home
Molto Italiano: 327 Simple Italian Recipes to Cook at Home


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

 Tuscan Doorway in Castellina in Chianti, Italy
Tuscan Doorway in Castellina in Chianti, Italy
Photographic Print

Bibikow, Walter
Buy at AllPosters.com

 

 

Monkfish Scaloppine with Shiitakes,
Chianti and Sage

Mario Batali: Simple Italian Food
by Mario Batali, 1998, Clarkson N. Potter, Inc.

Serves 4

"Shiitakes and red wine combine well with the firm texture of monkfish
in this great winter dish. Although not even slightly traditional, this
fish and mushroom combination derives its spirit from the cooking of
the Adriatic in Romagna, where the bounty of wild mushrooms such as
porcini pervades every course when they are in season."

1/4 cup all-purpose flour
Salt and pepper
1-pound piece monkfish fillet,
cut into eight 1/2-inch-thick slices

4 tablespoons extra-virgin olive oil
8 ounces shiitake mushrooms,
stemmed and halved

8 sage leaves
1 cup dry red wine, preferably Chianti
1 cup Basic Tomato Sauce (recipe follows)
2 tablespoons cold unsalted butter
2 tablespoons finely chopped parsley

Place the flour on a plate and season with salt and pepper.
Pound each monkfish slices with a meat mallet to flatten and thin it to
a 1/4-inch thickness. Heat the olive oil in a 12- to 14-inch nonstick pan
over medium heat. Dredge the fish in the seasoned flour and sauté in
the hot oil until golden brown on both sides, 5 to 6 minutes total.
Remove the fish and keep warm.
Add the mushrooms and sage to the pan and sauté 3 minutes, until
softened and starting to brown. Add the wine, turn the heat to medium-
high, and cook until the wine is reduced by half, 6 to 7 minutes. Add
the tomato sauce and bring to a boil.
Return the fish to the pan, add the cold butter, and simmer for 10
minutes. The sauce should thicken slightly to coat the fish. Add the
parsley, swirl to mix, and serve on a warmed serving platter.

Basic Tomato Sauce

1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme,
or 1 tablespoon dried

1/2 medium carrot, finely shredded
Two 28-ounce cans peeled whole tomatoes,
crushed by hand and juices reserved

Salt to taste

In a 3-quart saucepan, heat the olive oil over medium heat. Add the
onion and garlic and cook until soft and light golden brown, about 8
to 10 minutes. Add the thyme and carrot and cook 5 minutes more,
until the carrot is quite soft. Add the tomatoes and juice and bring to
a boil, stirring often. Lower the heat and simmer for 30 minutes, until
as thick as hot cereal. Season with salt and serve. This sauce holds
one week in the refrigerator or up to six months in the freezer.
Makes 4 cups.


More from Mario:
Mario's Antipasti
Cavatelli with Garlic, Crab, Chile...
Chicken Tortellini in a Sweet Onion
Lambrusco Broth with Grana and Leeks

Mustard-Crusted Salmon with Roasted
Scallions and Pressed Beet Vinaigrette

Rolled Flank Steak with Green
Olives and Oregano

Snapper Livornese


Index - Fish Recipe Archives
Recipe Archives Index

WB01419_1.gif (2752 bytes)

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

Webmaster Michele W. Gerhard
Copyright © 1999-2006 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: June 27, 2002.