LAST NIGHT'S DINNER...

Another easy one for you all: 

Pagello (sea bream) and leeks with cauliflower pureé!  

Ok, we’ll start with the fish:

• 1 Pagello per person (they are not that big), cleaned*
• 1 leek per pagello, chopped in to thin pieces
• olive oil
• fresh oregano, chopped finely
• 1 cup of white wine
• salt to taste

Pre-heat oven at 200° C or 425°F

Make sure the Pagello has a nice cut from head to tail for stuffing.  Sprinkle a little olive oil inside, then a little salt, add the leek, a bit of white wine and then the oregano.  Stick them in a pyrex pan or regular pan with “carta al forno” and then cover with aluminum foil.  Cook for 25 minutes.

Next is my new favorite concoction.  I love mashed potatoes, but was looking for a new twist that might not bloat me up as much.  So I thought cauliflower!

• 1 head of cauliflower
• 2 tablespoons of olive oil
• 1/4 cube of butter
• 1/2 cup of milk
• salt to taste

Bring a pot of water to a boil. Cut up the cauliflower and add them to the water.  Let boil for about 12 minutes, until the cauliflower is getting mushy. Drain and put in a bowl.  Add  the ingredients a little at a time.  You have to be careful that it doesn’t become too liquid-like as the cauliflower requires much less than the absorbent potato.  Use a hand mixer to create a nearly fluffy pureé.  Serve hot.

There’s a lot of white going on, on the plate, so add a few of the leeks to one side and a little mixed salad to the other and it will spruce it up a bit.  It can’t get much simpler than this!

BUON APPETITO!  

*Pagello can be replaced with just about any flakey white fish, just make sure it’s a whole, fresh fish and preferably “pescato” (fished).