The Middletown Press (Middletown, CT)
Live by the swordfish
Madison’s Cafe Allegre shares recipes for Mediterranean-style swordfish, Tuscan bean soup
FOUND: Lou D’Antonio of Northford wrote: “My wife and I went to Cafe Allegre in Madison (725 Boston Post Road, cafeallegre.com) to celebrate our 10th wedding anniversary. The food was outstanding, and she wondered if you could get her the recipes for Tuscan bean soup and Mediterranean-style swordfish, which she said is the best she has eaten.”
Lou, you are in luck since Chef Silvio was delighted to share both of your requested recipes. So have your wife get out the sauté pan and soup pot!
Chef Silvio learned the art of cooking from his grandmother and brought his knowledge to the United States in 1968, when he became one of the architects of the cuisine known as New Haven Italian. After cooking at the famed Del Monaco’s Restaurant in the Elm City for 25 years, he and his wife opened Cafe Allegre, located in the heart of Madison’s quaint historical downtown.
Chef Silvio is always reinventing himself and recently added the Steakhouse Menu to his repertoire. Beef-eaters will savor the bone-in cowboy rib eye steak, bone-in Kansas City New York strip or porterhouse, with a choice of sauce (Gorgonzola cream, au poivre, Cognac cream or Bordelaise).
Make it a staycation and walk upstairs after your dinner at Cafe Allegre and you have “arrived” at the Inn at Lafayette, a traditional inn with individually designed suite-like rooms and elegantly marbled baths.
Planning a wedding or banquet? Woodwinds in Branford, also owned by Chef Silvio, has the ability to host up to 600 guests.
Mediterranean-style swordfish INGREDIENTS
1⁄3 cup extra-virgin olive oil, divided 2 10-ounce swordfish steaks, each 1 inch thick ½ cup all-purpose flour 4 cloves garlic, finely chopped 1⁄3 cup dry white wine 12 ripe cherry tomatoes, cut in half 12 Kalamata olives, pitted 1 pinch dried oregano 1 teaspoon capers 1 cup fresh basil leaves, torn, divided 2 tablespoons onion, coarsely chopped Salt and pepper 1 cup fish stock or water
INSTRUCTIONS
In a large frying pan, heat ¼ cup of oil on high until fragrant. When oil is hot, flour both sides of the fish and place in the hot oil. Sear both sides until golden. Lower heat to medium and add garlic, white wine, tomatoes, olives, oregano, capers, half of the basil, onion and salt and pepper to taste. Let cook for 2-3 minutes. Stir the sauce ingredients and add enough fish stock or water to almost cover the fish. Cover and let simmer for 5-8 minutes, or until fish is firm. Taste and adjust salt and pepper. Serve over pasta, pouring the sauce over the top of the fish, or with crusty peasant bread, drizzling with remaining olive oil and garnishing with remaining basil. Makes 2 servings.
Tuscan Bean Soup INGREDIENTS
1 pound dried mixed beans (black, white, cannellini, etc.) 1 tablespoon salt 3-4 ounces extra-virgin olive oil 1 cup finely chopped mixed vegetables (celery, carrots, onions — go heavier with the onions) 1 cup chopped fresh tomatoes (canned can be used) 1 teaspoon dried basil (finely chopped fresh basil can be used) 2 teaspoons finely chopped fresh parsley or 1 teaspoon of dried parsley Salt and freshly ground black pepper
INSTRUCTIONS
Wash beans and soak overnight in enough water to cover by 2 inches. Drain the beans and place in a pot, adding enough water to cover by a few inches and add the salt. Place the pot over high heat and bring to a boil, then reduce the heat to low and simmer for approximately 1 hour, or until the beans are soft to the bite. (Always be sure the beans are covered with boiling water as they cook.) Season with salt and pepper to taste. In a separate pot, sauté the vegetable mix and tomatoes in olive oil over medium heat, stirring until onions become translucent. Add in basil, parsley, salt and pepper. Ladle the beans into the sautéed veggies — use less liquid from the beans if you want a thicker, heartier soup, and combine well. Serve in soup bowls and top with your favorite croutons or serve with crusty Italian bread.
Desperately seeking
Marie Lipp of Hamden wrote: “My husband and I frequent Goodfellas Restaurant in New Haven and are always more than happy with the food and service. One dish has become a hands-down favorite — the swordfish with pesto over pasta. The pesto in particular is the best I’ve ever had — better than my own or any other I’ve had. I would be so appreciative if you are able to get their recipe.”
Marie, restaurant swordfish recipes seem to be a popular request recently. I will check and see if the chef will share.
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Which restaurant recipes or other recipes would you like to have? Which food products are you having difficulty finding? Do you have cooking questions? Send them to me.