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On the subject of dinner…

Another quick recipe from the house of Glasser:

Snapper with Pepperonata

250 Grams of fresh angel hair or taglierini pasta

400 grams red snapper (in four 100gr pieces)
1 Red Bell Pepper, sliced into big strips
1 Yellow Bell Pepper, cut the same way
1 Large Yellow Onion, again, cut the same way
4 Roma Tomatos, cut into 1/8ths
1 head of fresh garlic, roughly chopped
The Juice of 1 Lemon
Red Pepper Flakes
White wine
olive oil

Prepare the pasta and then coat with a little olive oil.

Take a large sautee pan and put in a good amount of butter and some olive oil. Add peppers and onions, cook until a little soft. Add tomatos. Add about a cup of wine, some hot pepper flakes, and the chopped fresh dill. Add the lemon juice. Taste and ad salt and pepper if needed. Place the fish fillets on top of vegetables and cover so that it steams for about 8 minutes.

Serve in a shallow bowl with the broth over the pasta. Serves 2 – 4.

Posted in Food.

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