Monkfish in prosciutto with pesto fregola from Italian Grill by Mario Batali

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Notes about this recipe

  • Breadcrumbs on July 21, 2011

    p. 121 - Wonderful! We’ve always enjoyed monkfish for its flavour and, meaty texture so the notion of wrapping it filet-style in a pork product made total sense and, had tremendous appeal. What we hadn’t anticipated was how much we’d love the new-to-us fregola pasta. Together these two dishes made for a quick, easy and unexpectedly delightful weeknight meal. Mario intends the fregola to be served as a salad however we served ours hot, as a pasta side so I cooked my veggies, including the bell peppers. Mario cooks his fish on a piastra however we don’t have one so we cooked our fish directly on the grill – it took about 20 mins. This really is delicious and we especially enjoyed the tender, chewy texture and nutty flavour of this lovely pasta.

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