Fill bowls with fresh field greens, then top with:
Finely sliced Green Onions
Crumbled Blue Cheese
Blue Cheese Dressing
Freshly Cracked Black Pepper
Baked Local Halibut
We are fortunate enough to live in an area where fish comes in fresh off the boat almost every day. We purhcased a 1-pound local Halibut steak at Fishermen’s Catch, drizzled it with Olive Oil, then sprinkled it with Dukkah Seasoning which is made from an assortment of nuts, corriander, cumin, and sea salt, then baked it in a 350 degree oven for 20 minutes. It was such an unusual combination of flavors and was nicely complemented by fresh Lemon wedges.
When I was a kid in Naples, our friend, Alfonso, came into our kitchen and showed us how to make the freshest tomato sauce. It’s remarkably easy and bursting with flavor.
In a deep skillet, saute:
1/4 cup Olive Oil
1/2 Onion, finely sliced
2 Cloves Garlic, minced
When Onions soften, add:
2 pounds (about 8) Roma Tomatoes, diced
Salt, to taste
Cook down until tomato you have a nice sauce (about 10 – 15 minutes)
2 Tablespoons Tomato Paste
15 – 20 Fresh Basil Leaves, chiffonade
We served this sauce with Campanelle because they hold the sauce well, but you can use any kind of pasta you like – including ravioli & tortellini. Be sure to top with fresh Parmesan Cheese!
My dad and me with my mom driving the boat back from Capri to Naples – circa 1974.
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!