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Yvette's Pesce Autumno, Serves 3 - 4
Continuing on the course of simple recipes to enjoy over a bottle of wine and some good conversation, while being prepared in an unfamiliar kitchen, have your hand at this tasty little number.
This recipe is particularly good for serving in the fall or winter as fresh ingrediants (in this case mushrooms and fish) are what make it (and much of Italian cooking) so special. Some dried mushrooms may add a slightly smoky flavor too.
Ingredients
4 medium filets of white fish, whatever is local and available.
4 medium shallots.
6 porcini mushrooms.
Salt, pepper, basil.
White wine and olive oil.
Squares of aluminum foil for wrapping and a baking dish.
Directions
The goal here, kind reader, is to provide each of your guests with a small foil package of yummy baked fish. When the foil is unwrapped, the nose is filled with the aroma and the eyes light up! Yes, you will be the hero this night. Many glasses will be raised in your honor.
So what do we do here? It's real easy. Clean the fish, place the fish in your foil, skin side down. Salt and pepper. Drizzle over the top of the meat olive oil and wine. Evenly divide your shallots and mushrooms among your guests so there won't be any fist fights and spread the chopped shallots and sliced mushroom and basil over the top. Enclose the fish in the aluminum and turn up the edges so that nothing leaks out. Bake at 400 degrees F (200 degrees C) for about 20 minutes. Always test it to make sure its done.
That's it. Yvette's Pesce Autumno. |
