February 25, 2004 Ask the Chef Article

February 25, 2004 ... Ask the Chef ... John Pisto

Q). Could you please provide some of those "preparation options too numerous to mention" for fresh sardines, especially the vinegar marinated and fried in olive oil one (plus accompanying pasta with fresh garlic)? You sang the praises of this fish and lamented the fact that not many people know what to do with it and by printing some recipes in your column you could do much to change that.

Thank you!, Via e-mail

A). You must call Monterey Fish at (831) 375-3511 (weekdays only) for the fresh-frozen sardines. Once you have them defrosted in the refrigerator, carefully filet them with a very sharp knife. Throw away the head, the back bone with tail and the guts or bury it in your backyard (this is good fertilizer).

Make sure you bury it at least 3 ft down. Don’t worry about the rib bones you can pull some off, but a few left in is all right. Next step, place filets in a shallow pan, pour on some red wine vinegar and marinate for 30 to 40 minutes. Drain well, leave some moisture on the fish and then put into flour seasoned with salt and pepper. Finally fry them in pure olive oil until golden brown. You only need some bread, sliced tomatoes, olives, red onions and red wine. Bingo! You’re eating Italian soul food.

Pasta with fresh garlic sauce recipe (use with fried fish) This is for 1lb. of linguine good for 4 people.

Chop 3 lbs. of vine ripe tomatoes (diced fine). Squeeze some of the juice out and place in a large bowl. Add 1/3 cup of extra virgin olive oil,

salt and pepper and a small amount of crushed red pepper. Add 1 bunch of fresh basil (chopped fine). Now using a garlic press, squeeze 15 garlic cloves - that’s right 15! This will open up everything in your body. The sauce must be hot from the garlic. Now boil your pasta and drain well. Put the pasta in the fresh sauce and start tossing (don’t drool in the bowl). Portion out and serve with fresh grated Romano cheese, very important to have fresh grated cheese. This combo of fried fish and garlic pasta is as good as peanut butter & jelly, bacon n’ eggs, spaghetti & meatballs, well you get the picture. Also, it’s available at my two Wharf restaurants.

Check my website for more recipes www.pisto.com.

Q). Dear Chef,

I’m sure I was Italian in another life, since I have more pasta recipes than anything else in my recipe file. I see you have been running a lot of specials with prawns at your restaurants lately. How about a prawn and pasta recipe for my files? We went out to the wharf last week and had a great lunch. Love the local’s Wednesdays! Someone at Abalonetti brought it to our attention some time back, and it has been great for us retired folks. Thanks!

Via e-mail

A). The local’s menu program has been expanded to Tuesday and we are hoping to add Thursday to make it a three-night event every week. Tell a friend! Here’s a prawn and pasta recipe featuring capellini also known as angel hair pasta.

Spicy Prawns with Capellini Recipe

Makes four servings

2 garlic cloves, minced

1 T fresh lemon juice

1/3 cup olive oil (plus three tablespoons)

1/4 tsp. Crushed red pepper

1 tsp. Minced ginger root

24 large prawns (about one pound), peeled and de-veined

1/4 lb. green beans, cut into 1-1/2 inch pieces

1 red bell pepper, chopped

1 zucchini squash, chopped

2 tsp. Chopped green onion

2 Tbsp. Chopped parsley

salt & pepper

½ pound capellini (angel hair pasta)

1/3 cup grated Parmesan cheese

Mix together garlic, lemon juice and 1/3 cup olive oil. Stir in crushed red pepper and ginger root. Set aside. Start heating a large pot of salted water for pasta. Meanwhile, sauté the green beans, red bell pepper and squash in 1 tablespoon of olive oil for 2-3 minutes over medium high heat until they start to brown. Stir in the garlic mixture, turn the heat down to medium and cook for two more minutes. Stir in the green onion and parsley and salt and pepper to taste. Cover and turn off the heat. Heat grill or broiler. Toss prawns with remaining 2 tablespoons of olive oil and cook for 2-3 minutes per side until pink. Remove from heat and set aside. Prawns can also be sautéed in another pan if that seems easier. Cook pasta in the boiling water for about 2 minutes, drain and immediately toss with the sauce. Top with prawns and Parmesan cheese.

Dear Chef Pisto,

I read on your web site that you say meatballs originated in some Italian person’s kitchen. I beg to differ. Meatballs actually originated in the middle/near East and were spread throughout Northern Africa and the Mediterranean. The Persians called

them “ghondi”, those in the Middle East called them “keftes”. Some of these are more of a dumpling, but the meatball inside all of these foods is the same (although different meat was used for each, depending on what was available).

Dave, Via e-mail

A). I was talking about American-Italian meatballs. Most of the balls you’re talking about are made from lamb or goat. Can you imagine spaghetti with lamb balls? YUK! I stand by what I said - spaghetti and meatballs is all-American.

For more info about John Pisto's fine restaurants

in Monterey, California, click here.

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