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Copy of Seasonal

Casa Mia recipe of the month

Following the success of last years recipe calendar we have decided to post this years recipes online. Over this coming year we will have a new recipe for you to try every month. Only this year instead of having to go out and find the ingrediants yourselves, you can find everything you'll need and our new Polish Deli, Buratynski's on Harrogate Road. Alternatively you can find all the ingredients in the Casa Mia Online Shop.

January

Ippo di Mare alla Limoncella -Halibut Limoncella

Serves - 4
Prep - 10 mins
Cook - 20 mins

4 x 170-200g halibut fillets or steaks
500g cherry tomatoes
4 garlic cloves
50ml extra virgin olive oil
10ml biancolella white wine
50ml balsamic vinegar reduction*
Fresh basil
Salt, pepper to taste

 

1 Brush the halibut with extra virgin olive oil and Charcoal grill, be careful not to overcook it, approx 3-4 minute should be enough.

2 Heat the olive oil in a frying pan, then add the garlic. When golden, add the tomatoes, let it cook for 2 minutes, then add the white wine and cook for a further 4 minutes.

3 Place the cooked filet of halibut on a plate, add the basil to the tomatoes stir and place on top of the halibut.

4 Drizzle the halibut with the balsamic vinegar reduction and garnish with fresh basil leaves.

* 100ml balsamic vinegar, 25g sugar To make the balsamic vinegar reduction, bring the vinegar to boil add the sugar and reduce by 1/3.

Great with Fish

Falanghina dei Campi Flegrei
DOC 2006 £8.30

The Flegrean vine belongs to the Ellenic 
Aristocracy and his cultivated "a piede
franco". It has a straw like yellow hue,
and has clear scents of pineapple, peach,
apricot, broom and magnolia.