Bistecca D Ippogloss Alla Genovese Recipes

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BISTECCA D' IPPOGLOSS ALLA GENOVESE



Bistecca D' Ippogloss Alla Genovese image

Pan-fried Halibut Steak With a Light Green Sauce, another family favorite from Umberto Menghi's Seafood Cookbook. This is one of my dh's favorite dishes by Umberto. The halibut is the star in this dish.

Provided by Baby Kato

Categories     Halibut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

4 halibut steaks, fresh
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/4 cup flour, all purpose
1/4 cup butter
1/4 cup white wine, dry
1 lemon, juiced
1/2 cup whipping cream
4 tablespoons basil, fresh, finely chopped
2 tablespoons parsley, fresh, finely chopped
2 tablespoons capers, drained
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 tablespoons parsley, fresh, finely chopped, garnish

Steps:

  • Rinse the halibut and pat dry. Season with salt and pepper and dust with the flour.
  • Fry the steaks in butter for 4 - 5 minutes per side until golden brown, then remove and place on platter, set aside and keep warm.
  • Deglaze the pan with the white wine, add the lemon juice and mix in, then add the ceam and mix it in also, simmer for 3 minutes.
  • Next add the basil, parsley and capers, season with salt and pepper.
  • Spoon the sauce over the halibut and sprinkle with the parsley and serve immediately.

PESTO ALLA GENOVESE



Pesto Alla Genovese image

This is a proper pesto, with the cheese, garlic, and pignoli providing subtle accompaniment to the bright freshness of basil. The mortar-and-pestle preparation keeps it from turning black, as it would if made with a knife or food processor. You can keep this pesto in the fridge up to six months, as long as you keep a thin film of oil floating on top. This is a thin sauce, not the thick, gloppy stuff you get in the supermarket.

Provided by DrGaellon

Categories     Sauces

Time 20m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 7

1 bunch fresh basil, washed and thoroughly dried (80 medium sized leaves, about 1.5 ounces by weight)
2 garlic cloves, peeled
1 pinch salt
2 tablespoons pine nuts, toasted
3 tablespoons freshly grated parmigiano-reggiano cheese
3 tablespoons freshly grated pecorino cheese
1 cup extra virgin olive oil

Steps:

  • Pound the basil, garlic, salt and pine nuts together in the mortar until they are a paste. Start by grinding the mass against the sides of the mortar, using a twisting motion of the pestle. Once everything has been reduced to a paste, you can start pounding.
  • Slowly add the cheeses, about a tablespoon at a time, continuing to pound.
  • Once the cheeses are fully incorporated, scrape it into a bowl and begin slowly adding the olive oil, stirring constantly.
  • Transfer any leftovers into a sealable jar, and float a thin layer of oil on top.

BISTECCA D' IPPOGLOSS ALLA GENOVESE



Bistecca D' Ippogloss Alla Genovese image

Pan-fried Halibut Steak With a Light Green Sauce, another family favorite from Umberto Menghi's Seafood Cookbook. This is one of my husbands favorite dishes by Umberto. The halibut is the star in this dish.

Provided by Baby Kato

Categories     Fish

Time 20m

Number Of Ingredients 13

4 halibut steaks, fresh
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/4 cup flour, all purpose
1/4 cup butter
1/4 cup white wine, dry
1/2 cup whipping cream
4 tablespoons basil, fresh, finely chopped
2 tablespoons parsley, fresh, finely chopped
2 tablespoons capers, drained
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 tablespoons parsley, fresh, finely chopped, garnish

Steps:

  • 1. Rinse the halibut and pat dry.
  • 2. Season with salt and pepper and dust with the flour.
  • 3. Fry the steaks in butter for 4 - 5 minutes per side until golden brown, then remove and place on platter, set aside and keep warm.
  • 4. De-glaze the pan with the white wine, add the lemon juice and mix in, then add the cream and mix it in also, simmer for 3 minutes.
  • 5. Next add the basil, parsley and capers, season with salt and pepper.
  • 6. Spoon the sauce over the halibut and sprinkle with the parsley and serve immediately.

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What is bistecca Italian steak house?
Bistecca Italian Steak House - a great concept in steak house dining - Italian style. With rustic themes of Tuscany, Bistecca brings a touch of Italy to the heart of Lan Kwai Fong, Central, Hong Kong.
What is bistec encebollado?
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