Pesce Al Forno Food

PASTA AL FORNO

Steps:

• For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes.
• For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes.
• Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles).
• For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl. Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color.
• For the pasta al forno: Preheat the oven to 350 degrees F.
• Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down.
• Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes.

PESCE AL FORNO

Steps:

• Preheat oven to 350*F, spray 9X13 baking dish with nonstick cooking spray.
• Cover the bottom of the dish with potatoes and onions in alternating rows.
• Place fish on top and sprinkle with rosemary, sage, thyme, salt and pepper, then drizzle with the oil.
• Cover with foil and bake, occasionally basting with pan juices until potatoes are tender and fish is opaque in the center, 50-55 minutes.
• Pour wine over fish and bake, uncovered, 3-5 minutes longer.
• Serve at once.

PESCE LUPO AL FORNO (BAKED SEA BASS WITH SAGE)

Steps:

• Preheat oven (425°F, 220°C).
• In a suited oven proved dish melt 1 tablespoon butter in the olive oil.
• Cut the lemon into slices.
• Clean sea bass and sprinkle some salt into the cavity and also 1 sprig sage.
• Coat the fin tail completely with salt. This looks pretty and will avoid the fin tail from burning while baking.
• Turn the fish in the butter-olive oil mixture on both sides and put fish into the dish. Slightly salt and pepper the upper side.
• Put fish in the oven for 10 minutes.
• Take fish out of the oven and turn it over. Arrange the four remaining sage sprigs around and under the fish. Add the lemon slices, but put them more on the border of the dish.
• Now cover the upper side with the bread crumbs and press them slightly on the fish, so that they stick better.
• Arrange the remaining tablespoon of butter on the breadcrumbs and put the fish again into the oven for another 10 minutes or until fish is done.
• Fish is done, when dorsal fin can be removed easily.
• Serve very hot with the butter still sizzling.
• Note on BREAD CRUMBS: I make them on my own, because for this dish they should be coarse. Take dried white bread and cut it into very thin slices. Then break it into larger bread crumbs.
• Note on the oven proved dish: I use an oven proved serving platter for this recipe. So I can serve it right out of the oven. An oven proved pan gives it a more rustic view.