"Recipes from the Chef's Kitchen"
Show 402
Arucola
 5534 Connecticut Ave.
Washington, D.C.
202 244-1555

Chef Davide Megna

Insalata di Sela di Congiglio
(Rabbit Loin Salad)
Servings: 4
Ingredients:
1)  4 Rabbit Loins
2)  4 Rabbit Kidneys
3)  Frise Lettuce
4)  Radicchio Lettuce
5)  8 Peeled and diced Tomatoes
6)  Chives
7)  Croutons
8)  5 oz. Extra Virgin Olive Oil
9)  2 oz. Raspbetty Vinegar
10) Salt and Pepper

Halibut in Guazzetto
Servings: 4
Ingredients:
1)  2 lbs. Halibut Filet
2)  1/2 glass White Wine
3)  30 oz. Peeled Tomatoes
4)  8 diced Fresh Tomatoes
5)  1/2 oz. Pine Nuts
6)  1/2 oz. Raisins
7)  2 Garlic Cloves
8)  1 small Onion
9)  1/2 bunch chopped Parsley
10) 4 tbls. Extra Virgin Olive Oil
11) Salt and Pepper to taste
12) 4 Basil Leaves

Preparation:
1)  Clean and chop the garlic, onion and basil.
2)  Place in pan with olive oil and saute.
3)  Add white wine and let evaporate.
4)  Next add the peeled and fresh tomatoes,
      cook for a few minutes.
5)  Than add the Halibut cut in small pieces.
6)  Season with salt and pepper.
7)  Let cook covered under a very low flame for
      approximately 10 minutes.
8)  Then add the pine nuts and raisins, which
      have previously been soaked in water.
9)  Sprinkle with chopped parsley and serve.

Good Eating!!!

Back to previous page