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Porcini Dusted Monkfish With Chestnut Malfatti Primavera

Serves: 4


For the Pasta:
14 oz. durum flour
3 1⁄2 oz. chestnut flour
15 egg yolks
3 1⁄2 oz. olive oil
Salt to taste

For the Sauce:
6 oz. dry fava beans
2 oz. shiitake mushrooms
6 oz. chopped red and yellow tomatoes
1 clove of finely chopped garlic
1 small chopped onion
2 oz. of veal demi-glace
4 tbsp. olive oil
Fresh basil
Salt & pepper to taste
1 c. chicken stock
1 c. vegetable stock

For the Fish:
4 – 3 oz. monkfish
2 tbsp. porcini powder
2 tbsp. canola oil
Salt & pepper to taste


For the Pasta:
Sift the flours together into the bowl of a food processor fitted with the metal blade attachment. Slowly add the eggs, oil and salt. Mix until it is all combined. Transfer the dough to a lightly floured work surface and knead until smooth (about 10 minutes). Cover the dough with plastic wrap and set it aside to sit for one hour. Divide the dough in half and roll each piece through a pasta machine, setting to a quarter of a inch. Then, using a knife or pizza cutter, shape the pasta in any shape you like.

For the Sauce:
Soak the fava beans in cold water overnight, then boil in salt water for 25 minutes and drain. Heat the oil in a sauce pan. Add the garlic and onion. Saute. Add the mushrooms, fava beans, fresh tomatoes and veal demi-glace. Simmer for 2 minutes. Add chicken and vegetable stock, fresh basil, salt and pepper to taste and cook for an additional five minutes.

For the Fish:
Season the fish with salt and pepper. Dust with the porcini powder. In a saute pan, heat the canola oil. Sear the fish on both sides until cooked as desired.

To Finish:
Bring a large sauce pan of salted water to a boil. Add the malfatti and simmer until cooked. Drain the pasta, toss with sauce. Add the fish on top of the pasta and serve.

Chef’s Notes:
Villa D’Ora Montepulciano (Italy) is an excellent complimenting wine for this dish.

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