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Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
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Recipe from Italian Cooking & Living Magazine
Recipe by Kevin Ascolese, Executive Chef at Salve! Ristorante Italiano, Dallas, Texas For the shrimp: 8 shrimp, U-12 size, peeled and deveined 8 thin slices pancetta For the relish: 3 ounces
Recipe from Italian Cooking & Living Magazine
Recipe from Italian Cooking & Living Magazine
Recipe from Italian Cooking & Living Magazine
Recipe from Italian Cooking & Living Magazine
Recipe from Italian Cooking & Living Magazine
Recipe from Italian Cooking & Living Magazine
From Italian Cooking & Living Magazine
From Italian Cooking & Living Magazine
From Italian Cooking & Living Magazine
We recommend you don't add any salt to this dish as the cod is already very salty.
- 1 pound 2 ounces fennel, tops removed, quartered, blanched and shocked
- 1/4 cup extra-virgin olive oil, plus extra for greasing
- 1 ounce golden raisins, soaked in water for 30 minutes and drained
- 1/2 ounce pine nuts
- 1 bunch Italian parsley, minced
- 1 garlic clove, minced
- 1 pound 2 ounces salt cod, soaked, drained, skin and bones removed
- 1 1/2 ounces fresh breadcrumbs
- 1/2 teaspoon minced oregano
- freshly ground black pepper
Arrange the fennel in a greased roasting pan. Sprinkle with the raisins and pine nuts, half of the parsley, and half of the garlic. Arrange the cod on top of the fennel. In a bowl, mix the breadcrumbs with the remaining garlic and parsley; add the oregano and pepper. Sprinkle over the cod and then drizzle with olive oil. Cover the pan with aluminum foil; bake for 25 minutes. Remove the aluminum foil and cook 15 more minutes, allowing the breadcrumbs to brown. Serve hot. Serves 4
Recipe courtesy of Italian Cooking & Living magazine. Click here to view more delicious Italian recipes!
