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Cape Coral Living - - Recipes -

SALMON PICCATA DI ROMA

Serves 4

4 6-ounce fresh salmon fil­lets

4 ounces pinot gri­gio

2 cloves fresh gar­lic

Juice of 1 whole le­mon

3 ounces veg­etable stock

1 ounce capers

1 ounce juli­enne sun-dried toma­toes

14-ounce can of ar­ti­choke hearts

8 ounces but­ton mush­rooms

1 pound fresh an­gel hair pasta

Un­salted but­ter for thick­en­ing

Salt and pep­per to taste

Ex­tra vir­gin olive oil

In a pan, bring water to boil and add pasta. Salt and pep­per, then sear both sides of fresh salmon in ex­tra vir­gin olive oil. Add gar­lic. Brown lightly; add wine and le­mon. Add sun-dried toma­toes, mush­room, ar­ti­chokes and capers. Add veg­etable stock and thicken sauce with un­salted but­ter. Cook fish to your lik­ing. Place pasta in a bowl and top with salmon, then fin­ish with piccata sauce. You can also use risotto.

12401 Com­merce Lakes Drive, Fort My­ers; 239-800-7172, saucymeat­ball.com

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