Friday, May 30, 2014

Spring Pasta and Petrale

I love our local sole called Petrale and for tonight's dinner I just took the filets, salt and peppered then dredged in a little flour then fried in a pan with a bit of olive oil for about 3 min a side, or until browned. After removing them from the pan and off the heat I squirted in 1/2 a lemon and poured the little bit of sauce over the fish. I had some fresh peas cooked with a little proscuitto left over so I decided to make Pasta Primavera instead of rice - I just did my normal alfredo sauce (skipping the ham) but before serving I grated in zest from a half a lemon - with lots of freshly ground pepper. It was a sublime combo!

Post Note: if you don't have the peas "leftover" then here is a way to make this pasta sauce without the leftovers.

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