Bravo! Cucina Italiana Recipe
Makes 2 servings
8 ounces angel hair pasta
1/2 pound salmon, cut in 2 fillets
1 tablespoon olive oil
coarse salt, pepper to taste
2 tablespoons unsalted butter
1/2 teaspoon chopped garlic
1/4 teaspoon: crushed red pepper, chopped thyme
1 bulb fennel, roasted
12 grape tomatoes, halved
8 sugar snap peas
2 ounces: white wine, lobster stock
2 ounces pepper cream sauce
1 green onion, chopped for garnish
Cook pasta; keep warm. Drizzle fish with oil. Season with salt and pepper. Grill to desired doneness.
Melt butter in pan. On medium, stir in garlic, crushed red pepper; 30 seconds. Stir in fennel, tomatoes, peas; 30 seconds. Add wine; reduce to almost dry. Add sauce, stock and thyme. Cook to sauce consistency. Season with salt and pepper. Add pasta. Garnish with onion.
For fennel: Combine 1 fennel bulb (cut into 1/4 inch slices), 1 tablespoon extra virgin olive oil, 1/4 teaspoon coarse salt and fresh ground black pepper to taste. Place on a sheet pan and bake in 350 degree oven 15 minutes.
For sauce: Saute 1 tablespoon chopped shallots, 1 teaspoon minced garlic, 2 ounces sambuca; reduce by half. Stir in 2 cups cream; 10 minutes. Add 4 ounces chopped roasted red peppers, pinch red pepper. Puree; season with salt, pepper.