|A pasta dish with delectable flavors of Italian Cuisine. |
Butters bread crumbs on a wonderful light white fish, for example, haddock
and your favorite pasta dish!
2 bunches of escarole, cleaned and boiled in salt water for 45 minutes drained
1 pound of rigatoni cooked al dente' drained, tossed with 3 tablespoons extra virgin olive oil and 3 cloves of finely minced garlic, 1/4 cup chopped fresh parsley set aside
1 pound of haddock filets
1/2 cup Italian seasoned bread crumbs with 1/4 cup romano cheese mixed into the crumbs
2 tablespoons butter
1/4 cup white dry wine
2 cloves minced garlic
salt and pepper to taste
In a medium fry pan, heat 2 tablespoons olive oil with 1 clove minced garlic. Sautee cooked greens until fragrant garlic smell. Add butter, wine, then haddock and sautee until haddock is cooked and bright white in color. Sprinkle the top of the fish with bread crumbs and drizzle with more olive oil. Season with salt, pepper and cayenne. Cover for around 3 minutes.
Place pasta on the bottom of a plate, top with greens, then haddock. Season with parsley and spices to your taste.