Flavor from Afar: A Recipe from The Otesaga
One of the ways that many people are passing the time while home is in the kitchen, trying new recipes or inventing variations on old favorites. While we wish we could welcome guests to a memorable meal at The Otesaga right now, here is a recipe for Porcini Crusted Halibut and Peperonata Farro Risotto from Executive Chef Jim Perillo to tide you over until we can all be together.
Porcini Crusted Halibut
Yields 8-10 portions
Ingredients:
4 Halibut Filet or other fish of your choice
2 Tb Olive oil 2 Tb Porcini powder or Dried Porcini pulsed smooth in a spice grinder.
Salt
White Pepper
Directions:
1.Season the fish on both sides with salt and fresh ground white pepper. On the top of each filet liberally dust with the Porcini Powder.
2.In a hot sauté pan, add the oil and carefully place the dusted side of the fish down into the pan. Let the fish sear to a nice crust, about two minutes.
3.Flip over and place in a 375 degree oven for about 8 minutes.
Peperonata Farro Risotto
Yields 8-10 portions
Ingredients:
2 cups farro
¼ cup olive oil
½ yellow onion
2 red bell peppers
2 yellow bell peppers
3 garlic cloves
1 cup white wine
1 cup red wine vinegar
2 quarts vegetable stock
Tablespoons unsalted butter
cup Parmesan cheese
Salt
Fresh ground pepper
Directions:
1.In a heavy bottom pan on medium high heat add the olive oil. Add the onions, peppers, garlic and sauté until translucent but not browned.
2.Add the wine and vinegar and reduce by half. Add the farro; season with salt and pepper mix until well coated.
3.Add the hot vegetable stock and cover. Simmer approximately 20 minutes until liquid has evaporated and continue the process until the Farro is tender.
4.Once tender and reduced remove the cover and take off the stove. Fold in the butter and cheese till smooth and incorporated.