Excited to be helping out at an event for Alex’s Lemonade Stand ,today Sept 25th at KYW Charity Golf Outing at Rivercrest Golf Club and Preserve in Phoenixville, Pa from 5-6:30PM..If you are in the area please stop by and say Hi! I will be signing copies of my books and sampling some Holiday recipes..
A delicious and easy, flavorful way to saute your seafood in ‘crazy water’..it really is crazy water..flavorful and easy… If you need a quick, easy dinner recipe here it is.
Be sure to use fresh tomatoes,,,still available and yummy!
Tilapia in Acqua Pazza (Tilapia in Crazy Water)
from (The Basic Art of Italian Cooking: Holidays & Special Occasions-3nd edition)
2 lbs of fresh,washed Tilapia or cod
5 red ripe tomatoes, plum or tomatoes on the vine
¼ onion chopped finely
1 clove garlic peeled, whole
(optional-2 potatoes, sliced and peeled
fresh parley chopped finely
4 slices crusty Italian bread
Place 3 tblsps extra virgin olive oil in saute pan, place over low heat,in chopped garlic and onion chopped finely. When onion begins to turn golden, add in Tilapia that has been rehydrated,cover with 1 cup wine. When wine is almost evaporated,add in pinch of salt, pinch of pepperoncini,tomatoes that have been peeled ,seeded and chopped. At this point add in sliced potatoes. Drizzle all with olive oil. Cover and cook for about 15 minutes. Be sure tomatoes do not stick to pan, if no liquid remains, add in a tablespoon of water. Remove from heat, serve with fresh chopped parsley leaves. On top of bruschetta slices ,drizzle tomato sauce on top serve.
For more great recipes,get your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition
See You at:
October 7th=Williams-Sonoma, Columbus Circle in NY CIty
October 12-14-Taste of Philly Gourmet Food Show at Oaks Convention Center