Recipes

Heat a pot of water to a boil, salt the water and cook pasta to al dente. Heat a deep large skillet with 1 tablespoon extra-virgin olive oil over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes. Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat. Season the fish with salt and pepper. Dust fish with flour and shake off excess. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side. While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning. Remove fish from skillet to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add butter to pan. Brown butter, 2 to 3 minutes, stir in balsamic and simmer 1 to 2 minutes to reduce by half. Pour the brown butter and vinegar over fish. Drain pasta, toss with sauce and wilt basil into pasta. Serve fish with pasta alongside. Salt 1 pound farfalle, bow ties 3 tablespoons extra-virgin olive oil, divided 5 slices center cut bacon, chopped 1 medium onion, chopped 2 to 3 grated garlic cloves 1 bay leaf 12 white mushrooms, thinly sliced 1 can San Marzano tomatoes 4 (6 to 8-ounce) tilapia fillets Salt and freshly ground black pepper 1/2 cup all-purpose flour 1 (10-ounce) box frozen peas 1/4 cup mascarpone cheese 3 tablespoons butter 1/4 cup balsamic vinegar 1/2 cup basil leaves, shredded or torn