Caico e Pepe

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Dinner, Everyday Italian Recipes, Lunch, Pasta Italiano, Quick & Easy

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This easy Roman dish is pure comfort food too as being pretty inexpensive and effortless to make. Though it originated in Rome, it can be a widespread dish seen on restaurant menus across Umbria as well. When I want a light, tasty pasta dish, this is usually my 1st selection. In Umbria, it can be normally made with Umbria’s conventional pasta strangozzi, and may well or may possibly not incorporate just a little chopped guanciale or pancetta. I am giving the simple recipe for Cacio e Pepe also as an Umbrian variation below. Although Cacio de Roma cheese is typically utilised in combination with Pecorino Romano, really feel absolutely free to use just grated Pecorino cheese. Freshly cracked black pepper definitely makes this pasta so do not use standard pepper.

Serves 4

1 Pound Spaghetti

4 Tablespoons Extra-virgin Olive Oil

2 Teaspoons Freshly Cracked Black Pepper

1 Cup Finely Grated Aged Pecorino Romano Cheese (Reserve 1/4 For Serving)

3/4 Cup Finely Grated Cacio de Roma (Or 1 3/4 Cups Total Grated Pecorino)

Bring a significant pot of salted water to a boil. Add the pasta, and cook until al dente. Although the pasta is cooking, heat oil in a skillet over medium heat until hot. Add the pepper and cook until fragrant, 1-2 minutes. Drain the pasta, reserving 1 cup of pasta water. Add 3/4 cup pasta water into skillet using the oil, and then bring to a boil. Using tongs, transfer pasta to skillet. Sprinkle 3/4 cup every Pecorino Romano and Cacio de Roma (or solely Pecorino if making use of just one cheese) over the pasta. Toss the pasta using the cheese and oil mixture to combine until sauce is creamy and clings to the pasta without having clumping, adding some extra pasta water if essential. Transfer to 4 plates and sprinkle with remaining Pecorino and far more black pepper.

Risotto With Fava Beans, Pancetta & Candied Lemon

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Dinner, Everyday Italian Recipes, Gourmet Italian Recipes, Healthy Italian Recipes, Italian Food Online, Lunch, Quick & Easy

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For those who don’t have access to fresh fava beans, I feel you could substitute peas, and despite the fact that the flavor might be distinct, I think it would be delicious as well.

Serves 4 As A Initial Course
Adapted From Cucina Italiana (Italian Version) by Deborah Mele

2 Tablespoons Unsalted Butter

2 Tablespoons Olive Oil

1/2 Cup Finely Chopped Onion

1/2 Cup Finely Chopped Pancetta

1 1/2 Cups Arborio Rice

1/2 Cup White Wine

6 Cups Vegetable or Chicken Broth

1 1/2 Cups Fresh, Shelled Fava Beans

1/2 Cup Fresh, Chopped Parsley, or Other Fresh Chopped Herb

To Finish:

Candied Lemon (See Recipe Below)

1/4 Cup Grated Pecorino Romano Cheese

2 Tablespoons Butter

Heat the four tablespoons of butter and oil in a heavy saucepan. Add the onions and cook until translucent. Add the pancetta and cook until no longer pink. Add the rice and stir until it is nicely coated using the butter and oil mixture. Start to add the wine, and stir continually over medium heat until it truly is absorbed. Start off to add 1/2 cup of hot broth, stirring as it really is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously. About 10 minutes into the cooking time, add the fava beans and continue cooking for about 15-20 minutes a lot more, or until the rice is cooked, but remains slightly firm to the teeth. Remove from the heat, add the remaining butter and also the pecorino cheese. Serve, scattering the candied lemon on top of each bowl of risotto.

Candied Lemon

1/2 Cup Sugar

1/2 Cup Water

1 Lemon

Heat the sugar and water in a small pan and cook until the mixture starts to become syrupy and just begins to color. Eliminate the peel from the lemon and cut away as a lot as the white pith as you’ll be able to having a sharp knife. Cut the peel into thin strips and drop into the sugar syrup. Cook for about 3 minutes over medium low heat. Eliminate the peel from the syrup, letting it cool on a plate until required.

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Roasted Red Pepper & Chickpea Soup

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Everyday Italian Recipes, Gourmet Italian Recipes, Healthy Italian Recipes, Italian Food Online, Side Dishes/Snacks, Soups

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This can be a truly basic soup that could possibly be changed in numerous ways. You could add some pancetta even though making the soup or as a garnish when serving, you could add some rice or smaller shaped pasta to the soup as it simmers, or you could ladle the soup over a slice of crusty grilled country bread rubbed with garlic. I’m attempting to keep my lunches light and healthy this spring, so I basically served the soup with a sprinkling of fresh herbs on top. I discovered the beans seriously added texture and created a soup that was hearty enough to maintain you satisfied on it’s own. The flavors within the soup truly strengthen as it sits, so it’s a fantastic soup the day just before you strategy to serve it and let it sit inside the refrigerator overnight. Simply reheat just before serving!

Serves 4

3 Medium Sized Red Peppers, Cleaned & Roasted (See Below)

1 Medium Onion, Peeled & Finely Diced

2 Carrots, Trimmed, Peeled & Finely Diced

2 Cloves Garlic, Peeled & Minced

2 Cans Chickpeas (Garbanzo Beans – 15 Ounces Each) Drained

3 Tablespoons Olive Oil

4 Cups Chicken Or Vegetable Broth

1 Tablespoon Honey

Pinch Red Pepper Flakes (Optional)

Salt & Pepper To Taste

To Garnish:

Extra Virgin Olive Oil

Cracked Black Pepper

Fresh Chopped Oregano or Thyme

To roast the peppers, preheat the broiler to high. Cut the peppers into quarters lengthwise, removing the core, membranes & seeds. Cover a baking sheet with aluminum foil and lay the peppers cut side up on the baking sheet. Place under the broiler and cook until the skin is blistered and slightly blackened. Remove the peppers from the baking sheet and place in a plastic bag and let sit until cool enough to handle. At this time, the skin should easily slide off the peppers. Coarsely chop the peppers.

In a heavy sauce pan heat the oil and cook the onion, carrots, and garlic until softened. Add the roasted peppers, broth, one can of chickpeas, honey, roasted red pepper flakes (if using) salt and pepper. Bring to a boil, then reduce the heat to a simmer and cook over low heat for 20 minutes. Taste, and adjust seasonings. Use a hand wand, or process the soup in batches in your food processor or blender, and puree until smooth. Add the remaining can of chickpeas, return the soup to the pot, and continue to cook for an additional 10 minutes.

Serve soup warm in individual bowls with a drizzle of extra virgin olive oil, a sprinkling of cracked black pepper, and a little chopped fresh herbs on leading.

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Roasted Tomato Tart With Olive Oil Crust

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Everyday Italian Recipes, Gourmet Italian Recipes, Healthy Italian Recipes, Italian Appetizers, Italian Food Online, Low Fat, Side Dishes/Snacks, Vegetarian

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I would recommend slow roasting big cherry tomatoes or plum tomatoes utilizing my Roasted Tomato recipe unless it’s a time of year whenever you have fresh seasonal tomatoes offered. Should you were creating this tart within the fall when you have access to terrific large, ripe beefsteak tomatoes for example, I’d merely slice them thinly and arrange them on leading of the ricotta filling in an overlapping pattern. Tomatoes like that don’t need roasting!

When it came to producing the crust for my tart, I initially thought I’d go crustless with just a sprinkle of breadcrumbs underneath but I had an olive oil pastry recipe from Colavita I’ve been meaning to attempt so I decided to make use of that. I have been doing my ideal to do lots of my baking with olive oil as opposed to with butter lately with somewhat mixed outcomes. This pastry had rave reviews although so I decided to make use of it for my tart and it turned out fantastic. It is possible to use any ricotta cheese you prefer, but homemade is actually most effective. Should you be stuck employing store brand ricotta, attempt draining it in a sieve over a bowl for a half an hour or so 1st to drain off any excess water initial. I appear to have odd shaped tart pans here in Italy, so I utilised a 12 X 8 inch rectangular pan, but a 12 inch round tart pan would work just fine. This tart is most effective served at room temperature when the flavors genuinely come together, so should you should refrigerate it, let it sit out at room temperature for at the very least 30 minutes to an hour just before you cut into it.

Serves 6 to 8

Olive Oil Pastry:

2/3 Cup Olive Oil

2 1/2 Cups All-purpose Flour

1/2 Teaspoon Salt

1/2 Teaspoon Baking Powder

1 Teaspoon Dried Oregano

1/2 Cup Ice Water

1 Egg

1 Tablespoon White Vinegar

Ricotta Filling:

1 1/2 Cups Ricotta Cheese

1/2 Cup Grated Parmesan Cheese

2 Medium Eggs

Salt & Pepper

Topping:

Tomatoes of Choice – Either Oven Roasted Tomatoes or Sliced Ripe Beefsteak Tomatoes (See Note Above)

2 Tablespoons Olive Oil

Salt & Pepper

To prepare the olive oil pastry, 1st place the olive oil inside the freezer until it really is almost frozen. Place the flour in a bowl and add the baking powder, salt, and dried oregano. In a cup, mix together the egg, vinegar and ice cold water. Once your oil is almost solid, cut it into your flour mixture until you have pea sized crumbs. Add the vinegar/egg liquid slowly, mixing it into the flour until the mixture comes together as a dough. As with any pastry, be careful not to over handle the dough. Dump the dough out onto a lightly floured surface and roll out thinly to fit inside your tart pan. There is enough dough to make a double crust pie, so wrap up the leftover dough and freeze it for another use. Lay your rolled sheet of dough into your tart pan, trimming the edges. Refrigerate for 30 minutes.

Preheat oven to 350 degrees F. Remove your tart pan from the refrigerator and prick the bottom all over with the prongs of a fork. http://www.italiansrecipe.com/wp-content/uploads/2011/05/roasted-tomato-tart-with-olive-oil-crust-2.jpg

Once the oven has reached 350 degrees, bake the pastry for 10 minutes. Remove from the oven.

Mix together the ricotta, eggs, and grated Parmesan cheese. Season with salt and pepper and spread this mixture evenly over the bottom of your tart pan. Arrange your tomatoes on leading, drizzle with olive oil, sprinkle with some salt and pepper and bake for about 30 to 35 minutes or until the ricotta filling has set, and the pastry is lightly browned. Cool to room temperature just before serving.

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SPaghetti Ubriachi – Drunken Spaghetti

Author: kel15  //  Category: Everyday Italian Recipes, Pasta Italiano, Quick & Easy, Spaghetti

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Spaghetti Ubriachi, or Drunken Spaghetti is really a common Tuscan dish that people also make inUmbria when the new wine reaches the marketplace each and every year. It is a great dish to look at because the pasta cooked inside the red wine takes on a gorgeous ruby red color. Usually do not be concerned about getting tipsy while consuming this pasta as the alcohol burns off with all the heat leaving just a beautiful hint of sweetness to the pasta.

I’ve seen a myriad of variations of this straightforward recipe over the years but this really is the basic recipe we use that consists of new red wine, and olive oil flavored with garlic and pancetta. You may also substitute anchovies for the pancetta in case you choose (and like anchovies ~ I do not!) but the saltiness with the pancetta pairs properly with the sweetness of the wine. If you are not able to get your hands on a brand new red, I’d recommend using a Chianti wine which has a robust flavor to it and isn’t too high-priced. You really tend not to wish to be working with your husband’s $100 special red to cook pasta in! We do not top this pasta with cheese as we actually like to delight in the exclusive flavors of this dish, but when you definitely have to add cheese to your pasta I’d suggest an aged grated Pecorino.

1 Pound Spaghetti

4 to five cups Red Wine

6 Tablespoons Further Virgin Olive Oil

3 Cloves Garlic, Peeled & Minced

3/4 Cup Chopped Pancetta

Salt & Pepper

Red Pepper Flakes (Optional)

3/4 Cup Finely Chopped Fresh Parsley

Grated Pecorino Cheese (When you Should)

Bring a large pot of salted water to a boil, and cook the pasta for 2 or 3 minutes. Although it can be cooking add the wine to a second large pot and bring it to a boil. Drain the pasta well and add it for the pot with red wine and continue to cook an additional 6 to 7 minutes or just until the pasta is “al dente”. Even though the pasta is cooking inside the wine, in a frying pan, heat the oil and cook the pancetta until light brown and just beginning to crisp, Add the garlic, stir nicely and remove from the heat. Season with salt, pepper and red pepper flakes.

Drain the pasta once more of whatever wine is left (most will have been absorbed by the pasta) and add the drained pasta to the pancetta and oil mixture. Toss effectively and cook more than the heat for a minute or so until it can be well blended and piping hot. Add the parsley, toss and serve.

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Lasagna Spinach Goat Cheese

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Everyday Italian Recipes, Gourmet Italian Recipes, Italian Food Online, Italian Meat Recipes, Pasta Italiano, Sauces

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This lasagna consists of two of my favorite elements, goat cheese and spinach, and typifies my most recent appreciation for a lot more basic lasagna dishes. It’s a very easy lasagna recipe, but simplicity is indeed what would make Italian cuisine so wonderful. As long as you acquire excellent excellent elements, you may produce fantastic dishes with just a couple of objects. I’ll encourage you to make your personal pasta noodles which definitely does make this dish added particular, but should you be definitely pressed for time try to buy fresh retailer purchased sheets.

Serves six

Sauce:

3 (14 oz) Cans Chopped Italian Tomatoes

3 Cloves Garlic Minced

2 Tablespoons Olive Oil

5 Tablespoons Chopped Clean Basil

Pinch of Red Pepper Flakes

Salt & Pepper

Pasta Dough:

three Cups Unbleached Flour

4 Large Eggs

Pinch of Salt

Other Components:

1 (16 oz) Bag Refreshing Spinach

1 (6 oz) log Goat Cheese

1 1/2 Cups Grated Mozzarella

1 Cup Grated Parmesan Cheese

To create the pasta, mound your flour on a large pastry board, or the counter with the salt, and make a well in the center. Break the eggs into this well, and start to scramble each egg with a fork as it can be being extra. Start to incorporate the eggs and flour by slowly bringing a lot more flour in from the inside edges of the well. Continue adding the flour to the eggs until they are no longer runny. Using your hands now, bring the outside edges in, forming a large mass on your board. Use only the amount of flour needed to form a soft ball.

Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand. Continue kneading until the dough is smooth and satiny, for about 5 to 7 minutes. Wrap the prepared dough in plastic wrap, and let it sit for about 30 minutes.

Use a pasta roller or roll by hand to produce extended sheets of pasta 1/4 thick. I use my Kitchen Aide table mixer with the pasta attachment and roll my pasta to the third last position or to variety six on the dial. After rolling, cut into 12 inch lengthy strips. Precook in boiling water for 30 seconds, then place in ice water. Dry and set aside on clean kitchen towels.

To create the sauce, cook the garlic in the oil until it really is tender. Finally add the tomatoes, basil and seasonings. Bring everything to a boil and then reduce heat to a simmer. Cook for about 10 minutes until thickened.

Cook the spinach by either steaming it or by using the microwave. Allow to cool and squeeze to remove as a lot of the liquid as doable. Coarsely chop.

To assemble the lasagne, add about 1/2 cup of sauce to the bottom of a large lasagne pan. Add a little water and mix. Make an overlapping layer of the noodles across the bottom of the pan. Spread a large spoonful of sauce on top rated, making sure the noodles are well covered. Take about a quarter of the spinach and layer on top rated of the sauce. Sprinkle some of the mozzarella on top. Add the next layer of noodles, then sauce, then break up some goat cheese on best. Sprinkle with some of the parmesan cheese. Continue layering in this fashion, alternating spinach and goat cheese layers. Spoon enough sauce to cover the leading, and then sprinkle on the last of the parmesan and mozzarella cheese. Drop small dollops of the goat cheese to finish. Cover the dish with foil and refrigerate until ready to bake.

Preheat oven to 350 degrees F. If the lasagna was refrigerated, allow it to come to room temperature before baking. Bake for about 30 minutes. Remove the foil topping and bake an added 15 minutes or until the major is lightly browned and the lasagna is bubbling. Let rest 10 minutes before cutting.

Clams With Spicy Sausage – Vongole con Salami Picante

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Everyday Italian Recipes, Seafoods

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Vongole con Salami Picante ~ This really is a very delicious dish that combines fresh new, Littleneck clams with chopped spicy salami sausage. I utilised a sopressatta Calabrese sausage, but you might also use any Italian dry sausage like pepperoni. This dish is quick to put collectively and so long as your clams are incredibly fresh you can’t skip. Make sure to give lots of crusty Italian bread to sop up the delicious juice!

Serves 4

3 Pounds Tiny Clams (Littleneck Operate effectively)

1 Modest Onion, Chopped

3 Cloves Garlic, Minced

3 Tablespoons Olive Oil

1/2 Cup Clam Juice Or Fish Stock

3/4 Cup Dry White Wine

1/2 Cup Strained Tomatoes

3 Ounces Chopped Dry Spicy Italian Sausage (See Notes Over)

1/3 Cup Chopped Clean Parsley

one Tablespoon Unsalted Butter

Salt & Cracked Black Pepper

Heat the oil in a large, heavy skillet. Add the onion and cook until soft and translucent. Add the garlic, chopped sausage and cook for another couple of minutes. Add the clam juice, wine, and tomato sauce and cook until reduced to about 2 cups. Season with salt and pepper. Add the clams, cover and cook for about 5 minutes or until the clams have opened. Discard any clams that do not open. Add the new parsley and shake the pot to combine.

Ladle the clams and juice equally into individual bowls and serve hot.

Chicken Breasts Parmesan Encrusted With Roasted Pepper Sauce

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Dinner, Everyday Italian Recipes, Gourmet Italian Recipes, Italian Chicken Recipes

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mply roast your peppers, just core, eliminate seeds and membranes, and cut into 4 pieces lengthwise. Spot the pepper slices skin side up on a baking sheet covered with aluminum foil and location under a preheated broiler. Broil till the skin is blistered and blackened and then place in a plastic bag till cool. As soon as cooled, the skin will slide right off!

Serves 4

For The Chicken:

4 Boneless, Skinless Chicken Breasts (About 6 Ounces Every single)

2 Cups Homemade Seasoned Breadcrumbs

1 Cup Grated Parmesan Cheese

1 Egg Mixed with three Tablespoons Milk

1/2 Cup All-purpose Flour

Salt & Pepper

3 Tablespoons Olive Oil

Olive Oil Spray

For The Pepper Sauce:

2 Red Peppers, Roasted

2 Tablespoons Olive Oil

1 Large Garlic Clove, Peeled

Salt & Pepper

3 Tablespoons Grated Parmesan Cheese

Pinch Red Chili Flakes

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To make the pepper sauce, location all of the ingredients in a blender and pulse until smooth. If too thick, drizzle in a little additional olive oil. Taste, and adjust seasonings as needed.

Trim your chicken breasts of any fat and pound to an even thickness of about 1/2 inch. Mix the flour with some salt and pepper and place in a plastic bag. Add the breasts one at a time into the flour mixture and toss to coat. Beat the egg with the milk in a shallow bowl. Mix together the cheese and breadcrumbs inside a separate bowl. Taking one chicken breast at a time, first coat with the egg mixture, then the breadcrumbs pressing to help the crumbs adhere. Once all four breasts are coated, refrigerate for at least one hour. Preheat oven to 375 degrees F. Coat the baking sheet with the olive oil, and location the chicken breasts on top. Use olive oil spray to lightly coat top of the breasts after which bake for ten minutes. Turn the breasts over, and then bake an additional 10 minutes or till they are cooked through and golden brown. Serve the chicken with a small cup of sauce for dipping.

Spinach & Strawberry Salad

Author: kel15  //  Category: Everyday Italian Recipes, Healthy Italian Recipes, Italian Appetizers, Salads, Vegetarian

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It really is strawberry season here in Florida and everywhere you turn you come across lush, ripe Plant City strawberries. I acquire them often when they re in season as unfortunately the season is fairly short, and when the local strawberries are no longer obtainable the only ones you are able to uncover are imported from wonderful distances and just do not have much flavor. When in season, I enjoy my strawberries chopped on yogurt for breakfast, dressed in a little sugar and balsamic vinegar for dessert, or sliced in a salad as shown in this recipe. You’ll be able to effortlessly turn this salad into a major curse by adding some crisp bacon pieces and slices of grilled chicken, but I like it simply with some crumbled goat cheese on top. I utilized a raspberry vinegar in my dressing to intensify the berry flavor too as just a touch of honey for sweetness.

Serves 6

2 Bags (6 Ounces Each) Baby Spinach

1 Pound Fresh Strawberries, Hulled & Sliced

4 Green Onions, Diced

1 Cup Sliced Cucumbers

3 Ounces Goat Cheese

Dressing:

2 Tablespoons Raspberry Vinegar

6 Tablespoons Extra Virgin Olive Oil

1 Teaspoon Honey

1 Teaspoon Poppy Seeds

Salt & Pepper

Place the dressing ingredients in a bowl and stir to mix well. Place the spinach, green onions, cucumbers, and strawberries in a large bowl, and toss with just enough dressing to lightly coat the spinach leaves. Arrange the salad on individual bowls and crumble some goat cheese on leading of each and every plate. Serve immediately.

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Tilapia With Roasted Tomatoes, Capers & Olives

Author: kel15  //  Category: Dinner, Everyday Italian Recipes, Healthy Italian Recipes, Low Fat, Seafoods

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Eating seafood every single night can get high priced unless you are lucky enough to have fresh, locally caught fish inside your region. Here in Florida, tilapia is really a light tasting, inexpensive fish that we buy generally and due to it’s mild flavor it may be utilised in several recipes. We have been buying a significant package of tilapia in bulk at Costco, and I just divide it up at property and freeze in meal size servings. I was calculating the price of this tilapia, and we are able to take pleasure in a good sized tilapia fillet each and every for under $2 a portion by buying it this way. Absolutely not high priced for seafood! When you don’t have tilapia in your location, any mild white fish fillets would do for instance flounder or snapper. I have discovered that the most beneficial method to cook these fillets so they do not dry out would be to either bread them and rapidly pan fry them, or bake them as I do in this recipe in a sauce of roasted tomatoes. This has quickly grow to be our most recent favorite seafood recipe that we have been producing when a week since the new year began simply because it is flavorful, moist, and together with some roasted vegetables makes a ideal quick mid-week dinner. This dish is what Italian house cooking is all about…..fresh local ingredients cooked basically, to truly get pleasure from the natural flavors of the food.

Serves 4

4 Skinless, Boneless Fish Fillets (About 6 Ounces Each)

2 Pints Cherry Tomatoes

3 Tablespoons Olive Oil

1/4 Cup Salted Capers, Rinsed Nicely

Salt & Pepper

4 Tablespoons Chopped Fresh Basil

1/3 Cup Pitted Black Olives

Dressing:

4 Tablespoons Olive Oil

3 Tablespoons Lemon Juice

Salt & Pepper

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Preheat the oven to 375 degrees F. In a casserole dish substantial enough to hold the fish fillets, add the tomatoes, capers, olives, 3 tablespoons olive oil, basil, salt and pepper. Roast the tomato mixture for 12 to 15 minutes or until the tomatoes have softened and begun to release their juices. Use a large spoon to move the tomatoes aside, and lay the fish fillets in the casserole dish side by side. Spoon the tomato mixture on top. In a small bowl mix together the dressing ingredients and drizzle this over the fish. Bake until the fillets flake easily and are cooked through. Serve a fillet per person with a spoonful of the tomato mixture and juice on top.