Recipe of the Month


	As seen on The One Seven on Fox 17 Pescatore (Fisherman's Pasta) 4 tbsp extra virgin olive oil 6 teaspoons garlic 1 cup diced onion 20 mussels 20 clams 12 prawns 8 oz squid rings and tentacles 8 oz cod (diced) 5 leaves of fresh basil julienned 4 tbsp chopped Italian parsley 8 oz white wine 8 oz tomato sauce 2 tbsp of Sambuca or Anisette 16 oz linguine or fettuccine (We use Mamma Mucci's Squid Ink Pasta at Amore Trattoria Italiana – it's made in Michigan!) 1. Saute garlic and onion in olive oil 2. Add white wine and steam mussels and clams until they open As soon as the mussels and clams open, add the prawns, squid and cod – these only take a few minutes to cook Add the tomato sauce, basil, parsley and sambuca/anisette Add salt and pepper to taste Toss with cooked pasta and serve Remember to salt your water when you cook the pasta and make it AL DENTE! BUON APPETITO Polpette della Nonna Eggplant Patties 2 eggplant - peeled, diced, boiled in salted water until soft (drain out the water with colander) 1 tbsp chopped garlic 1 cup grated parmigiano or grana padano 1 egg 5 fresh basil leaves chopped fine breadcrumbs +++++++++++++++ Add all the ingredients in the order listed above Add the breadcrumbs until you can form a ball that sticks together on it's own. Pan or deep fry in vegetable oil until brown! You may make these any size you like! They are perfect for non-meatballs, non-meatloaf or a veggie burger! =============== Parsley Pistachio Pesto for Fish You may use Mahi Mahi, Salmon, Sole, Tilapia.... 2 bunches of Italian parsley juice from 2 lemons 1/2 cup of shelled pistachios 2 tbsp of extra virgin olive oil Throw all of the ingredients into a blender or food processor and run until smooth. Rub the pesto on the fish and bake at 375 degrees for 12-15 minutes! Buon Appetito!

A tavola non si invecchia!

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