Caro Diario… (Dear Diary)…It is always fun to be part of TASTE! Philly (held on Oct 13-15th at Valley Forge Casino) ..as one of the Celebrity Chefs I get to meet and share with a lot of the other Celebrity Chefs..
Shared my Gourmand World Award Winning Book- The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition with Kathie Lee Gifford and she shared her new wine with me, aptly titled- GIFFT.
She asked me to use her red blend with my Salmone in Acqua Pazza….delizioso!! Sharing the recipe with you here. Get the book
For the wine go to www.GIFFTWines.com
From The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition
Salmone in Acqua Pazza
1 lb of fresh wild caught salmon
1 lb of fresh, organic plum tomatoes (or 16 oz can organic San Marzano or plum tomatoes)
2 cloves fresh garlic minced
1 handful fresh parsley- finely chopped
3 tablespoons extra virgin, cold pressed olive oil
8 ounces Red Blend Gifft Wine
1 loaf crusty Italian bread, sliced
1/2 tsp sea salt
2 cups plain water
Place olive oil and chopped garlic in saute pan, saute till garlic begins to become golden. Then add in tomatoes, and wine, saute for 10 minutes on medium heat.
Place fresh salmon in 1 cup of water with 1/2 tsp salt added to it, soak for 5 minutes, then rinse and soak in plain water for 5 minutes. Then add to tomato sauce. Cook over medium to low heat for 20 minutes.
Slice crusty Italian Bread, place on cookie sheet and place under broiler till crusty and golden brown.
Place 2 slices of bread on a plate, top with sauteed salmon and tomato sauce, sprinkle and garnish with chopped parsley, serve hot!
Serve with a glass of Red Blend Gift Wine…#GIFFTWines
Join me on October 28th for a Holiday Appetizers Class at Casa Casale at Peddler’s Village in Lahaska ,Pa from 11-12:30, call Michelle at 215-794-1474 to register (registration is limited