Lent Recipes

Low Fat Turkey Shepard’s Pie

Ingredients:

• Ground turkey
• Olive oil
• Garlic
• Mushrooms, coarsely chopped
• Onions, diced
• Carrots, diced
• Celery, diced
• Peas, fresh or frozen
• Rosemary
• Thyme
• 1 tbsp tomato paste
• Worcestershire sauce, to taste
• 2 to 3 tbsp flour
• Chicken stock
• Mashed potatoes, prepared without butter (try mashing them with nonfat sour cream & low fat milk or chicken stock instead)

Method of preparation:

• Heat the olive oil a large skillet, and sauté the onions, carrots, and celery. Once softened, add the garlic and mushrooms.
• Add the ground turkey to the pan; season with salt, pepper, rosemary, thyme, tomato paste, and Worcestershire sauce. Once browned, add the flour and stir to coat.
• Slowly stir the chicken broth into the pan, and bring it up in a simmer to thicken.
• Lastly, fold the peas in and transfer everything into a baking dish. Top it off with the mashed potatoes and transfer to a 350 degree oven for half an hour or until the casserole is bubbling and golden brown.

• Joe Leone’s Las Vegas Foodie Find: Bartolotta Ristorante Di Mare located in the Wynn hotel. Chef Paul Bartolotta imports fresh fish from the Mediterranean daily, giving you a taste of Italy & surrounding countries.

Fish recipes for Lent

Pesce al Cartoccio

Ingredients:

• Sea bass, whole - preferably from the Adriatic Sea
• Parchment paper
• Carrots, par boiled
• Celery
• Onion
• Baby red potatoes, partially peeled & par boiled
• Extra virgin olive oil
• Fresh parsley
• White wine
  
  Method of preparation:
• Toss the veggies with the olive oil and fresh parsley. Lay down a piece of parchment paper, place the sea bass on top, and surround the fish with the vegetables. Pour a splash or two of white wine over the fish.
• Crimp another piece of parchment paper, cover the fish and veggies, and tuck the paper underneath to completely conceal everything. Transfer the pan to a 350-degree oven for 25 to 30 minutes. Allow the fish to sit for just a few minutes to continue steaming in the parchment paper before serving.
• Other add-in options? Try adding basil, tomatoes, and/or olives to your Pesce al Cartoccio before baking.

Involtini Di Pesce Spada

Ingredients

• Swordfish fillets, thinly sliced
• Breadcrumbs
• Garlic
• Pine nuts
• Capers
• Parsley
• Raisins
• Olive oil
• Lemon juice
• Salt and pepper
  
  Method:
• Lay the swordfish fillets between 2 layers of cling film; lightly pound the fish to an even thickness.
• Combine the breadcrumbs, garlic, pine nuts, capers, parsley, and raisins together to make a stuffing. Place a mound in the middle of each piece of swordfish. Tuck the sides of the swordfish in and roll it up so that none of the stuffing can escape while baking. Use fishing sting to lightly tie the fillets to ensure they don’t fall apart.
• Combine the olive oil with the lemon juice and allow the fish to marinate for 10 minutes or so. Transfer to a hot grill and cook on both sides.
• Allow the fish to cool slightly before removing the strings. Serve with fresh lemon slices.

Sicilian Swordfish Stew: Zuppa di Pesce Spada

Ingredients

• Swordfish
• Yellow onions
• Garlic
• Sundried tomatoes, soaked
• Black oil cured olives, pit removed & chopped
• Capers
• White wine
• Hot pepper flakes
• Tomato juice or tomato sauce
• Basil
• Olive oil
• Salt and pepper
  
  Method of preparation
• Using a wide skillet, heat the olive oil over medium heat. Cook the onions and garlic until softened and translucent (about 3 to 5 minutes). Remove the pan from the heat. Add the sundried tomatoes, olives, capers, wine, and pinch of hot pepper flakes, making a sauce.
• Transfer the sauce into a bowl and set aside.
• Using the same pan, season the swordfish with salt and pepper, and sear the fillets in olive oil on both sides. Pour the reserved sauce on top.
• Finish the dish with a splash of tomato juice, bring up to a simmer, and garnish with fresh basil.
• You can also try this recipe with fresh tuna!

Genovese Style Tuna

Ingredients

• Fresh tuna fillets
• Flour
• Salt and pepper
• Dried porcini mushrooms, soaked in water prior, drained, & coarsely chopped (keep the soaking liquid)
• Anchovies
• Garlic
• White wine
• Lemon juice
• Thyme
• Butter
• Parsley
• Olive oil
  
  Method          
• Dredge the tuna fillets in flour seasoned with salt and pepper. Sear the fillets in olive oil on both sides (about 1 minute per side).
• Set the tuna aside on a plate. Add more olive oil to the pan and sauté the porcini mushrooms, garlic, and anchovy fillets. After a few minutes, add the white wine, lemon juice, and reserved porcini liquid. Bring the sauce up to a simmer, and season it with thyme, parsley, salt, and pepper. Add a pat of butter to the sauce, and return the tuna steaks to the pan just long enough to reheat. Serve with a drizzle of extra virgin olive oil.
• Don’t forget to email your questions and/or recipes to Joe and Barbara! P.S. - a Pizza Rustica challenge is in the works; start working on your favorite Pizza Rustica recipe and send them in to us!