I have done quite a few fish and vegetable based dishes in this blog series so I thought it might be time to add another meat dish.
This time, I am demonstrating the incredibly simple beef fillet with datterini tomatoes, rocket, and parmesan shavings.
Rustic, and I think a bit romantic, this dish would pair really well with a nice Barbera D’Alba.
- – 4 tbsp extra virgin olive oil
- – 1 tsp chopped thyme
- – 100g wild rocket
- – juice of 1/2 lemon
- – 1 tsp aged balsamic vinegar
- – 75g Parmesan cheese shavings
- – sea salt and freshly ground black pepper
This is a very tasty pasta dish because of the sweet tasting red mullet and cherry tomatoes. The addition of the black olives add a saltiness that works really well. The pangratto adds a crunch that makes the whole dish very appetising.
- 200g linguine
- red mullet fillets
- 1tsp chopped parsley
- 5tbls of good quality olive oil
- For the pangratto:
- 100g roughly chopped stale bread
- 200ml of sunflower oil
- Salt
- Kosher salt
- chopped fresh thyme
- chopped fresh sage
- Black pepper
- chicken broth
- large eggs
- stale 1/2-inch multigrain bread cubes
- chopped fresh parsley
- loose breakfast sausage
- chopped fresh sage
- chopped fresh thyme
- chicken broth
- Kosher salt and black pepper
- large eggs
- chopped fresh parsley
- stale 1/2-inch country white bread cubes
- light brown sugar
- fresh thyme
- buttermilk
- hot sauce
- spicy brown mustard
- paprika
- onion powder
- granulated garlic
- cayenne pepper
- Black pepper
- Turkey pan drippings
- dry white wine
- all-purpose flour
- chicken broth
- Kosher salt and black pepper
- fresh sage
- fresh parsley
- Kosher salt and black pepper
- unsalted butter
- Kosher salt and black pepper
- bow tie pasta
- panko
- flour for dredging
- salt and pepper
- olive oil
- prosciutto. thinly sliced
- sweet marsala wine
- chicken stock
- unsalted butter
- chopped flat-leaf parsley
This is a really simple recipe and a great way to cook fresh shellfish without over cooking it and enjoying its natural sweetness… Using Cannellini beans from a jar will give you a better result but if you use the tinned ones just make sure you rinse off the liquid in the tin before you add them to the reduced tomato sauce. Try this with a glass of Fiano di Avalino.
- tomato passata or 1 tin of chopped italian tomatoes
- 300g of cooked cannellini beans from a jar or a tin
- chopped flat leaf parsley
- tbls of olive oil