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