There is something really special about Rick Stein, I think you don’t even have to be a Passionate Cook/Foodie to enjoy his Television programmes. I can even get my husband to watch somewhat grudgingly and he has to admit, he enjoys the programme.
Not only is Rick a wonderful inspirational chef, but he seems to really love having a good time. Not adverse to the odd drink or two as well..A Bon Vivant you might say.
Anyway thanks to Food TV and Prime we have a lot of Rick to watch.
Repeats of course but like any good TV programme or movies. They frequently improve with any re-viewing.
So The Mediterranean Escape episode this week has Rick in Sardinia and Sicily.
So many so, so simple dishes. Not recipes as such. Just a wonderful feel for great flavours.
My mouth was watering.
This recipe is from Sardinia and the sauce is for Skate Wings Antipasto Dish
It is served at room temperature.
I didn’t have any skate wings on hand but thought that the sauce could be good over spaghetti. I was right. It was wonderful.
There is a Southern Italian Dish called Scapece, which is marinated flounder, have a look here
Both of these dishes make great antipasti. I think this Skate wing dish could transfer to flounder or sole. Will try this at some stage.
Anyway here is the sauce, a little bit of sweet, sultanas… and a little bit of sour, vinegar.
I like to use White Balsamic Vinegar, it has a little extra sweetness, complements the saltiness of the capers
3 cloves garlic, chopped finely
2 tablespoon capers
2 bay leaves
3 tablespoon chopped parsley
1 teaspoon chili flakes
1 400 gms can of tomatoes
Handful of Sultanas
Good slosh white balsamic vinegar
Add the oil to a pan over medium heat
Let it cook for a minute or two don’t let it burn
Add parsley, chili flakes and bay leaves
Careful it will spit a bit
Then add the capers
Cook for a couple of minutes
Add tomatoes toss well
Taste and add salt and freshly ground black pepper
as much as needed
Throw in the sultanas
And the vinegar
It is done
So while you are doing this
Cook your spaghetti in boiling salted water,
to the manufacturers specifications
and when it is al dente (about 8-9 minutes)
Add the pasta to the sauce
Now if you want to do the skate
Gently poach the skate for a couple of minutes
Remove the skin and any bones
In a serving dish
Put half of the sauce in the dish
Lay the fish on the top
Cover with the rest of the sauce
Leave to cool to room temperature
Will be trying this shortly, with flounder I think.