Saturday, 25 September 2010

Panfried Dory on Angelhair Aglio Olio

This is the most modest, simplest & tastiest way to serve pasta. As the name suggests, it is basically just garlic (aglio) & oil (olio). Use of Bell Peppers are purely optional. Topping it up with panfried Dory makes its more filling & definitely more elaborate, adding the good dose of protein to this dish :-)

Ingredients for Aglio Olio:

  • 1 packet Angelhair
  • 1/2 cup ectra virgin olive oil
  • 6 cloves garlic, chopped or cushed
  • 8 dried chillies, snipped finely
  • 3 birds-eye chillies, chopped ( chili padi or diavolicchi, meaning little devils!) I love it!!
  • 1/2 red bell pepper, sliced thinly (optional)
  • 1/2 yellow bell pepper, sliced thinly (optional)
  • 1/2 green bell pepper, sliced thinly (optional)
  • 2 tsp salt
  • a handful Parsley, chopped for garnish

Method for Aglio Olio:

1.Bring a large pot of salted water to boil & cook the angelhair pasta till al dente. Drain.
2.Meanwhile, heat the oil & sautee the garlic, peppers & snipped chillies.
3. As soon as the garlic colours, tip the spaghetti into the oil & garlic.
4. Cook over moderate heat. Toss very briefly.
5. Season with salt & serve immediately by twirling it on a plate.
6. Sprinkle with chopped parsley. Top with Panfried Dory.

Ingredients for Panfried Dory:

  • 6 palm-sized fillet of Dory
  • 1/2 cup plain flour
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp butter
  • 3 tbsp oil
  • 2 lemon, squeezed for juice

Method for Panfried Dory:

In order for the dory to be ready at the same time as the Aglio Olio, start cooking as soon you begin boiling the water for the pasta. While the fish is being cooked, you can begin with the Aglio Olio sauce. Then everything will come together beautifully at the same time for serving.

1. Mix the flour together with the salt & pepper.
2. Heat a flat heavy pan. Pour in the oil & put in the butter over medium heat.
3. Pat dry the fish & coat it with the flour mixture. Place it on the pan over the oil & butter.
4. When one side had browned & feels crisp, flip over the other side.
5. As soon as the other side is ready, place it on the Angelhair.
6. Squeeze a lemon wedge over the fish for the juice.
7. Serve & eat immediately for total enjoyment!

No comments:


authorMarina Mustafa. Author of ten cookbooks.

Total Pageviews