Prosciutto Wrapped Fish and Pasta Print Email

2 pounds Alaska cod, halibut or other boneless whitefish
Chef Mick’s Tuscan Grill Rub - or salt, pepper & dry Italian herb medley
2 lemons, zested
8 thin slices prosciutto di parma
8 large or 16 small slices of tomato, thin
8 large or 16 small sage (or basil, or thyme) leaves
10-12 oz pappardelle or pasta of your choice
olive oil
one 24 oz jar Tony’s Vodka or Marinara Sauce, or your favorite
3-4 TBS fresh Parsley or herbs, minced
grated Parmigiano Reggiano (optional)

Rinse and dry fish, remove any skin and bones, and then cut into 8 evenly sized square to rectangular chunks of about 4 oz each - thin pieces can be folded, or two pieces can even be put together nicely.

Sprinkle fish evenly with pinches of Tuscan Grill Rub and half of the lemon zest. Top each with one large or two small, thin, slices of tomato and one to two sage leaves. Carefully wrap each piece of fish snugly in a slice of prosciutto and sprinkle with pinches of Tuscan Grill Rub or dry herbs.

Preheat a large, oven safe skillet over medium high heat. Prepare pasta according to package directions.

Drizzle olive oil in pan and sauté fish, browning the prosciutto and cooking the fish most of the way through, transfer to oven to keep warm. Set aside.

In the same (or a second) pan, bring the sauce to a simmer (if desired, onions, peppers, split cherry tomatoes or other veggies can be sauteed in the pan drippings first). Toss pasta in sauce.

Plate pasta and sauce, topping with prosciutto wrapped fish pieces. Serve with a sprinkle of parsley or fresh herbs and grated Parmigiano Reggiano, lemon wedges on the side. A natural pair with a salad. Serves 4-6 - Chef Mick (Michaelangelo) Rosacci, --

Also delicious with this lemon risotto recipe:


Positano Lemon Risotto
Amazing with seafood, pork, chicken and vegetable dishes!

1/4 cup butter
1 small white or sweet onion, finely chopped
1/2 pound arborio or carnaroli rice
2-3 oz white wine
3 cups vegetable broth, hot
1.5-2 oz Parmigiano Reggiano, grated
Juice and zest of two large juicy lemons
Lemon olive oil (or olive oil)

In a large shallow pot, melt the butter and add the chopped onion, cooking for a couple minutes. Add the rice and toast for a moment. Add the white wine and cook to evaporate.

Add the simmering broth one ladle at a time, stir, simmer until absorbed and repeat - cooking until rice is tender, about 20 minutes depending on conditions. Rest covered, for several minutes.

Just before serving, add most of the Parmigiano Reggiano, lemon juice and most of the zest and stir to incorporate. Drizzle with lemon infused olive oil and garnish with Parmigiano and lemon zest. - Adapted from Le Tre Sorelle, Positano, Italia

A natural pair with seafood, pork, chicken and vegetable dishes. ---

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