Monk­fish Fra Di­avolo (“the sauce of the Devil’s priest”)

The Denver Post - - LIFE & CULTURE -

From Paul C. Reilly, chef-owner Cop­erta In­gre­di­ents ¼ 4 cup ex­tra vir­gin olive oil 6 gar­lic cloves, minced 4 jalapenos, seeded and minced 1 tbsp chili flake 2 cups chopped toma­toes in juice (Reilly prefers Pomi) 1 cup white wine 1 pound of monk­fish, diced into 1-inch cubes (can also sub shrimp or cooked lob­ster meat)

1 pound dried pasta, such as riga­toni, lin­guine or ziti

2015 Pal­ladino Gavi Pied­mont Italy: Suck on a wedge of lemon with this light, su­per re­fresh­ing white made of the cortese grape; its acid­ity is zesty and cleans­ing, muted slightly by min­eral un­der­tones. $22

2014 Do­maneCQ Wachau Gruner Velt­liner Aus­tria: This grape’s great do­na­tion to the food pantry is a soft tex­ture framed by crisp acid­ity; typ­i­cally melon-lemon, with the char­ac­ter­is­tic ground pep­per fin­ish. $16 Di­rec­tions

In a medium pan, heat olive oil. Add gar­lic, jalapeno and chili flakes and sweat with no color for 4-5 min­utes. Add toma­toes and wine and cook for 20 min­utes un­til slightly re­duced and thick­ened. Fold in monk­fish un­til cooked through, ap­prox­i­mately 5 min­utes. Serve im­me­di­ately over pasta.

2014 La Vieille Ferme Blanc Cotes de Luberon France: From the Per­rin fam­ily, one of the stel­lar pro­duc­ers in the south­ern Rhone; avail­able in var­i­ous sizes, but the 3-liter box is one heck of a deal (4 bot­tles’ worth at $22 a box); a mix of white grapes, nearly half rous­sanne and its zesty, re­fresh­ing acid­ity; juicy, smooth, aro­matic, de­li­cious. $22 3-liter box

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