I doubled the recipe (because our fish was frozen in huge amounts) and had to substitute cooking sherry for the white wine. Normally a substitution like that would have made me physically ill, but you can't buy wine on Sunday in our county and every single bottle of white wine in my house was a dessert wine (I have since restocked the cellar), so it was either cooking sherry or super-sweet wine. I cut the sherry with water so the flavor wouldn't be as strong, and all of the ingredients played nicely together in my pan. Since we have a lifetime supply of bow-tie pasta I decided to serve it as a side - I wish I had served it with rice, I think the sauce was much better suited for a grain than a pasta.
Zucchini and summer squash sauteed in olive oil and seasoned with sea salt and coarsely cracked pepper was a perfect, simple veggie - and since they are currently in season (and from the local farmers!) they were especially delicious.
We had a ton of leftovers, and I have to admit that I gleefully ate them all week long for lunch and never once shared them with my husband :)
No comments:
Post a Comment