What's cooking at Saucy Meatball?
SALMON PICCATA DI ROMA
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