epicurious adventures: italia


{the one & only ponte vecchio….. pic courtesy of here}

i am a lover of all foods. but there are a handful of cuisines that soothe my soul…..and i could live on everyday.

the simple, vibrant flavors of italian cuisine is one i can never tire of. and it’s natural pairing of delicious wines – perfection!

and while i have cooked enough italian foods to have a hefty portfolio of recipes up my sleeve, i am always in the search of new wonderful meals to cook.

last night i prepared mario batali’s grouper w/ wild mushrooms – a surprisingly easy and quick dish to prepare!

so for those of you italionophiles out there……

enjoy!

Baked Grouper with Wild Mushrooms: Grouper al Forno con Funghi Trifolati

Ingredients:

  • 4 tablespoons plus 4 tablespoons extra-virgin olive oil
  • 1/2 pound each chanterelle, portobello and oyster mushrooms, each in 1/4-inch slices
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons tomato paste
  • 1 tablespoon thyme leaves
  • 4 (5-ounce) pieces grouper fillet {i substituted with black cod- delicious!}
  • Salt and pepper
  • 1 1/2 cups dry white wine
  • 1 bunch Italian parsley, coarsely chopped to yield 1/4 cup

Directions

Preheat the oven to 400 degrees F.

In a 12 to 14-inch ovenproof saute pan, heat 4 tablespoons of oil until smoking. Add the mushrooms and garlic and saute 3 minutes. Add the tomato paste and thyme, and continue to cook 5 minutes. Remove the mixture to a bowl and set aside.

Season the fish well with salt and pepper. Heat the remaining oil in the same pan and add the fish. Saute until deep golden brown on the first side. Carefully turn the fish, add the wine, and return the mushroom mixture to the pan. Put the pan into the oven and cook for 4 minutes, until fish is cooked through. Remove from oven, sprinkle with parsley and serve.

*** silver lining note: i added to his recipe a side of tagliatelle tossed in butter, garlic & parmesean…..and paired it with a bold Mouton Cadet Red ’04 Bordeaux.***

buon appetito!


{pic courtesy of here}

xo,
s
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