Adriatic II
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Martin, Van
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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

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Svenson, Sonia
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Molto Italiano: 327 Simple Italian Recipes to Cook at Home
Molto Italiano: 327 Simple Italian Recipes to Cook at Home

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 Tuscan Doorway in Castellina in Chianti, Italy
Tuscan Doorway in Castellina in Chianti, Italy
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Bibikow, Walter
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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

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