Merluzzo Ripieno con Pesto di Arugula
(Codfish Stuffed with Arugula Pesto)
1/2 Lb. Arugula 12 Cup Olives - pitted & chopped into small pieces 1/2 Cup Olive oil 3 Cloves Garlic 1 Tsp. Mustard - Dijon 1 Tsp. Balsamic vinegar 1 Small Potato - boiled and peeled, then chopped Q.B. Pepper - Black Q.B. Salt 1 1/2 Lbs. Codfish - fresh fillet 1 1/2 Tbl. Pine nuts - pignoli
Preparation of the Arugula Pesto
Chop the arugula coarsely, and put it into a blender or food processor. Add the olives, olive oil, garlic and mustard, then process for as long as it takes to make a smooth pesto. Add the Balsamic vinegar. add the potato and continue to process until the potato is incorporated into the pesto. Add slat and pepper to taste and process very briefly.
Preparation of the Dish
Lay the codfish flat in an oven proof casserole dish. Cover on half of the fish - starting at the larger part and continuing half way down the fish - with 2/3 of the pesto. Sprinkle the pine nuts on the pesto.
Fold the clean section of the fish over the pesto covered section. Spoon the remaining pesto over the fish.
Bake the codfish at 375° F. for 30 - 35 minutes. Serve hot with a dash of extra virgin olive oil.
Last updated on:02/09/03 02:33:11 PM