the menu ANTIPASTI White anchovies, assorted olives, chunks of Locatelli pecorino romano, and crispy flatbreads: If you’ve never had white anchovies, you’re in for a treat. With a firm, creamy white flesh and delicate taste, they bear no resemblance of any kind to those salty brown things in a tin. You’ll find them at your nearest Italian deli or specialty store.
SOUP White Bean, Shrimp, and Basil Soup This delicate soup will adapt to any sort of fish you care to toss into it; shrimp is lovely, but so is halibut or monkfish—or even a few fresh oysters.
PASTA Capellini with Dungeness Crab Whole wheat capellini with olive oil, Dungeness crab, fresh snipped chives, and truffled cheese: Cook angel hair pasta according to package directions, toss with a few tablespoons of olive oil and a generous helping of crabmeat and chives, then shred a snowfall of a firm Italian truffled cheese on top. And a grind or two of fresh black pepper couldn’t hurt. … Molto gusto!
SALAD Bay scallops, hearts of escarole, shredded Tuscan kale, and wild arugula: Toss greens with our LemonBalsamic Vinaigrette. Sear the scallops quickly in an olive-oil-moistened pan, and scatter over the greens. For the more adventuresome, try calamari instead.
ENTRÉE Roasted White Sea Bass with Mint Pesto and Sautéed Rapini I love our local white sea bass, but red snapper, halibut, cod, or any firm-fleshed whitefish will work just as well.
CHEESE & FRUIT PLATE Hard winter fruits, such as apple and pear, paired with chunks of pomegranate and a scattering of seeds make a stunning presentation. Select two or three firmer cheeses such as an aged Manchego, an herbed Cotswold cheddar, and the rest of the Italian truffled cheese you used for the pasta.
BISCOTTI & CHOCOLATE-DIPPED DRIED FRUITS AND ESPRESSO WITH COINTREAU Splurge on some truly authentic biscotti at the Italian deli. And though you can buy prepared chocolate-dipped fruit, it’s so much nicer to make your own. Start with some dried apricots, and maybe some pineapple and figs as well; melt bittersweet chocolate, dip in each piece of fruit to cover half, then chill on a wax-paper-covered platter. Serve with espresso laced with a splash of Cointreau.
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Roasted White Sea Bass with Mint Pesto SERVES 4
3 Tbs. olive oil, divided ½ cup fresh mint leaves ½ cup Italian flat-leaf parsley leaves 2 Tbs. toasted pine nuts 1 Tbs. fresh lemon juice ¼ tsp. kosher salt Grind of black pepper ¾ lbs. white sea bass, cut into 4 pieces 1. Preheat oven to 425°F. Combine 2 Tbs. olive oil, mint, parsley, pine nuts, lemon juice, salt, and pepper in food processor. Purée until smooth, but with slightly coarse texture. Set aside. 2. Moisten sea bass with remaining olive oil, and place on foil-covered baking sheet. Roast in preheated oven until opaque and just cooked through, 10–14 minutes (depending on thickness of fish). Transfer to plates, top each piece of fish with dollop of pesto, and serve with Sautéed Rapini.
Sautéed Rapini SERVES 4
2 Tbs. olive oil ¼ tsp. minced garlic ¼ tsp. red pepper flakes (optional) 1 large bunch rapini, woody stems removed and leafy part coarsely chopped ½ tsp. microplaned lemon zest 1. Heat oil in large, heavybottomed saucepan over medium heat. Add garlic and red pepper flakes, if using, and cook 1 minute, stirring constantly. Add rapini, and cook, stirring often, 3 minutes more. Add 2 Tbs. water, cover, and cook until tender, about 5 minutes. Sprinkle with lemon zest, and serve. PER SERVING: 85 cal; 3g pro; 7g total fat (1g sat fat); 4g carb; 0mg chol; 25mg sod; 2g fiber; 1g sugars
PER SERVING: 213 cal; 18g pro; 15g total fat (2g sat fat); 2g carb; 37mg chol; 189mg sod; 1g fiber; <1g sugars
December 2013
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10/30/13 3:00 PM