For the Puttanesca:
Amt Ingredient
1/4 cup olive oil
4 ozs. diced yellow onion
1/2 oz. minced garlic
3 lbs. diced roma tomatoes
1/2 cup chopped kalamata olives
1/2 oz. tomato paste
1/2 oz. capers
1/2 oz. chopped anchovies
1/2 tbsp. chopped fresh basil
1/4 tsp. red pepper flakes
Procedure:
• Heat olive oil in a sauce pan, then add onions and sauté until translucent, then add garlic and sauté for another two minutes.
• Add tomato paste and stir until incorporated, then add remaining ingredients
• Simmer for about 20 minutes, then taste and adjust seasoning if necessary.
For the Parmesan Orzo:
Amt Ingredient
4 ozs. cooked orzo (follow cooking instructions on package)
2 ozs. heavy cream
1/2 oz. parmesan reggiano to taste salt and white pepper
Procedure:
• Place ingredients in a sauté pan and bring to a boil until thick and creamy.
• Put into greased cups or ramekins and cook at 350 degrees for about five minutes, or until set.
• Let stand for about two minutes and turn out of cups onto plates.
Final Procedure:
• Season salmon fillets with kosher salt, white pepper and olive oil and bake at 350 degrees for 10 minutes, or until desired doneness.
• Serve with asparagus.
Submitted by Mike Miles, Executive Chef, Copper Mine Bistro restaurant, Wintergreen (Va.) Resort
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