Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
Pan Seared Pickerel on Mixed Vegetable and Crab Panzanella
Ingredients
- 1 cup cubed ciabatta (1-inch pieces)
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 1/4 cup sherry vinegar
- 2 garlic cloves, minced
- 2 red bell peppers
- 2 yellow bell peppers
- Canola oil, for brushing
- 1 small red onion, sliced crosswise 1/2 inch thick
- 1 ear of corn, shucked
- Kosher salt
- Pepper
- 1/2 fennel bulb—halved, cored and thinly sliced
- 12 cherry tomatoes, halved
- 4 ounces jumbo lump crabmeat, picked over (1/2 cup)
- Four 6-ounce skin-on pickerel, flounder or perch fillets
- 1/4 cup lightly packed parsley leaves
- 1/4 cup lightly packed mint leaves
Instructions
Pan-Seared Pickerel on Mixed Vegetable-and-Crab Panzanella serves 4 original recipe by Food & Wine.
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