(WSVN) – Truly delicious side dishes can help complete your holiday dinner. Add new recipes to your table. It’s time to get a part-time job at Belkys.
This simple cilantro lime salmon dish is fresh, tangy, and ready in less than an hour. Let’s work part-time with Belky’s!
Chef: Brian Cantrell
Restaurant: Revere Bar and Grill (Fort Lauderdale)
Cooking: Dirty Macaroni
material:
1 cup seasoned breadcrumbs
2 anchovies (jarred and marinated in olive oil)
2 tablespoons butter
2 tablespoons extra virgin olive oil
2 cups fresh strozzapreti pasta
1 tablespoon truffle butter
1 teaspoon garlic (thinly sliced)
1 tablespoon garlic confit
1 cup mushroom stock
2 ounces grated Parmesan cheese
salt & pepper
Mushroom stock:
1 pound fresh cremini mushrooms
1 ounce dried shiitake mushrooms
3 stalks of celery
1 medium carrot
8 cups water
Salty as you like
Preparation method:
Heat the butter and olive oil in a frying pan, add the anchovies and fry until the butter and oil have melted. Add the breadcrumbs and mix until the breadcrumbs are golden brown. Let the breadcrumb mixture cool by spreading it out on a sheet tray lined with paper towels. Boil water in a large pot and add plenty of salt. Add the strozzapreti to the boiling water and cook until al dente. While the water is boiling, add the olive oil and garlic to the sauté pan and cook until golden brown. Deglaze the mushroom stock in a saucepan and cook until reduced by half. Drain the water from the boiled pasta and add it to the pot. Finish the sauce by adding truffle butter and Parmesan cheese. Serve in bowls and garnish with crunchy breadcrumbs.
Mushroom stock:
Chop the vegetables and add them to a large pot with water. Heat over medium heat until it boils, then turn it down immediately. Boil for 20-30 minutes, then pour into the soup.
Revere Bar and Grill
500 N Andrews Ave., Suite 106
Fort Lauderdale, FL 33301
954-306-3407
liviabarandgrill.com
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