Join Us Oct. 18 for Sarello’s Light Sunday Supper

Our next Light Sunday Supper at Sarello’s is this Sunday, Oct. 18th, featuring a light 3-course meal inspired by favorites from our column including Carrot Ginger Soup, Sicily Chicken and Pumpkin Macaroons…for just $23.

We still have some space available and would love to have you join us. Seatings are available on the half-hour between 5 to 7 PM, and you can make your reservation by emailing us to dine@sarellos.com or call us at 218.287.0238.

Carrot Ginger Soup

Sarello's Sicily Chicken

Pumpkin Spice Macaroons with Chocolate

Register for Kids CAN Cook at Sarello’s: After School Snacks Nov. 7th

Kids Can Cook collageWe had a great time with our young chefs earlier this month at Sarello’s, where they learned the art of the Scaloppine method by turning chicken breasts into tender, mouth-watering cutlets of breaded Sicily Chicken and Chicken Parmigiana.

In between, we introduced some basic knife skills by having each junior chef prepare their own salad (with specially-designed kid-friendly knives!), and they learned how to make homemade garlic bread – with each student getting to bring their own loaf home to share.

Of course, it wouldn’t be a class with Tony without some fun and games, and you can expect more of the same in future classes.

We love these events because they provide us with the opportunity to share our passion for food and the art of cooking with a new generation of cooks, who bring their own enthusiasm and excitement to the table – honestly, what’s not to love?

For our next class, we’ll be encouraging kids to move beyond the chips and cookies to create their own after-school snacks using fresh ingredients and easy recipes. Our 11-year-old son, Gio, loves to make mini pizzas using store-bought hoagie buns, homemade sauce, fresh mozzarella cheese, and whatever else we can find in the fridge. These will definitely be on the menu for our Nov. 7th class, as well as a variety of creative, healthy and delicious snacks your child will be able to make at home.

Take a look at what’s coming up next…and if you have a young person in your life who would like to join us, we’d love to meet them!

CLICK HERE TO REGISTER

Kids CAN Cook banner collage with wallpaper (800x267)

KIDS CAN COOK! A Hands-On Culinary Experience
10 AM, Saturday, November 7, 2015
Class Length: Approx. 3 hours
Class Fee: $55 per child

Kids CAN Cook at Sarello’s, and the fun will continue at our next class on Saturday, Nov. 7th, featuring easy and fun after-school snack recipes. In this hands-on class, our young chefs will learn how to make fresh and healthy snacks including mini pizzas, Gio’s easy faux escargots, and more.

Mini Pizzas unbaked

Gio's easy faux escargots duo

In addition, we’ll help them master basic knife skills using kid-friendly knives, and we’ll also share some tips on dining etiquette, including how to set, and sit at, a table. Then, we’ll sit down together to enjoy our creations for lunch.

If you have young people in your life who are interested in food and cooking, we would love to have them join us! Kids ages 8 to 14 are welcome; 6 and 7 year olds OK if older sibling also attending.

CLICK HERE TO REGISTER

Our Kids CAN Cook series specifically caters to a young audience, and we find that kids are more food-adventurous when surrounded by their peers. Parents are encouraged to leave their kids in our care for the duration of the class, or wait in the comfort of the lounge until end of class.

Class fee is $55 per student, and payment is required at time of registration. As soon as we receive confirmation of your registration, we will contact you via email to provide further class details.

All class spaces are non-refundable, much like a sporting event or theater ticket. We request one week advance notice for cancellations; if cancellation is necessary and we are able to fill your space from our wait list, we will issue you a credit for the amount of your purchase, which may be used for future classes.

No exceptions can be made to this policy. In the event that Sarello’s cancels a class, a FULL REFUND will be given and you will be notified as soon as possible.

CLICK HERE TO REGISTER

 

Sarello’s Fine Dining Says Farewell with Signature Sea Bass Recipe

Sarello's Signature Sea BassIn case you missed our farewell column in The Forum last week, we’re sharing it again here on the blog, complete with the recipe for our famous Signature Sarello’s Sea Bass. Happy reading and THANK YOU for 15 great years!

Twenty-three years ago, a young man looked me in the eyes and told me that he’d finally figured out the name for his dream restaurant. And then he said it out loud: Sarello’s. It took me a moment before I realized that Tony had combined my first name, Sarah, with his last, Nasello, and it suddenly dawned on me that I was looking at the love of my life.

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A decade later we opened Sarello’s and last night we celebrated its fifteen year run as a fine dining restaurant with our Farewell Dinner. I look back on those days leading up to the opening of Sarello’s and I marvel at our journey. We were seasoned hospitality professionals. We had traveled the globe together, working as hotel officers aboard luxury cruise ships, and set foot on every continent. We’d saved our money and paid our dues; we were ready. Who are we kidding? We were 30 – practically babies.

There are moments in life when you just have to leap, and that was what we did. Now, fifteen years later, we find ourselves poised to embark on a new journey, and while we may not have the benefit of youth any longer, we are endowed with wisdom and experience as our guides this go around. We’re ready, once again, to leap.

Since the time we opened our doors, we’ve welcomed a diversity of guests, including museum curators, bankers, wrestlers, clergy, doctors, farmers, nurses, bikers, publishers, businessmen, lawyers, CEOs, metal workers, dentists, crop dusters, politicians, artists, academics, and more. We’ve been privileged to use our business as a means to support myriad causes and organizations important to us and our community, and we look forward to continuing this commitment as we move forward into new adventures.

Cake with Opera Dinner Check

A special occasion restaurant from the start, Tony and I have also celebrated life’s milestones at Sarello’s, from the birth of our son to my parents’ 60th birthdays, our 40th birthdays, and even our 20th wedding anniversary.

But the overwhelming memories – the ones that will linger long into our dotage – are of the dozens of talented young people who have found their way to us through a calling to hospitality – our staff, our crew – our most excellent team. They have been the heartbeat of our business all these years, and many of you know them by name. We are grateful for their excellence and will never forget them.

Over the years we’ve served a wide variety of dishes ranging from classic Italian to French, Irish, Caribbean, North and South American and Asian, but there’s one dish that has remained on the menu from the first night to the last. Sarello’s Signature Sea Bass has been the standout dish for fifteen years, and for some of our regular guests, it is the reason they kept coming back.

In our new venture as a culinary events and meeting center, we plan to host “pop-up” nights every so often where we’ll feature a limited menu with one signature Sarello’s dish, just to satisfy our customers’ cravings.

If you’re a fan of the sea bass, you’ll be pleased to know that it will be the star of the menu for our first pop-up event, which will take place on Wednesday, July 22 and Thursday, July 23. For those two nights only, you can come in and enjoy a 3-course dinner which includes salad, sea bass and dessert for $50 per person (tax and gratuity are not included). Wine and beer will also be available for purchase. Reservations can be made via phone or email: 218.287.0238 or dine@sarellos.com.

Tony, Gio and I wish to say thank you to everyone who has been a part of our lives at Sarello’s for the past 15 years. What a ride we’ve had.

Sarello’s Signature Sea Bass RECIPE

Serves: 4 to 6

Citrus Beurre Blanc Ingredients:
2 lemons, juiced
2 limes, juiced
2 oranges, juiced
1 tablespoon heavy cream
½ cup (4 oz.) white wine
2 sticks (8 oz.) unsalted butter, cut into pieces and chilled
½ teaspoon salt – increase as desired
1 tablespoon honey (or sugar)

Directions:
Using a medium sauce pan, combine lemon, lime and orange juices, heavy cream, white wine and honey (or sugar) and reduce over medium heat until a syrupy consistency is achieved, about 5 to 8 minutes. Stir just to combine.

Reduce heat to low and stir in the butter piece by piece, until sauce appears smooth and silky. Whisk throughout this process to ensure an even temperature. Add salt to taste, starting with a half-teaspoon.

Important:  Cooking over low heat will help to ensure that your butter does not clarify, thus breaking your sauce.  Once a silky smooth consistency is achieved, use immediately or transfer to another container and keep in a hot water bath on stove top until ready to use.  The water should not be boiling.

Sea Bass Ingredients:
4-6 8 oz. portions of Chilean Sea Bass, skin removed
1 cup Panko breadcrumbs
Olive oil
Salt

Directions:
Preheat oven to 400 degrees. Place the sea bass fillets on a sheet pan. Lightly coat the top side of each fillet with the breadcrumbs, just to cover the surface, pressing lightly to ensure they stay in place. Drizzle the tops with olive oil and salt. Bake in oven for 15 minutes, until the tops are golden brown. Remove and transfer to serving plates. Pour the citrus beurre blanc over each fillet and serve.

Say Farewell to Winter with Bow Tie à la Provençale

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Spring is just around the corner and we are excited for the seasonal change this will bring to the recipes we share with you each week. But, before we say farewell to Old Man Winter for another year, we’re going to send him off in style with our winter recipe finale: Bow Tie à la Provençale.

Bow tie à la Provençale originated at Sarello’s when we first opened nearly fifteen years ago, and I fell in love with it as soon as I tasted it. It has long been a favorite among our regular clientele, many of whom are responsible for its repeated return to our winter menu. In fact, you’ll find it at Sarello’s all this week as our featured entrée special.

The dish was inspired by and received its name from the cuisine of Provence, France; more specifically, the style of cooking found in Nice and its surrounding area, which is heavily influenced by its close ties to Italy. Pasta dishes are common here.

A typical Provençale sauce would consist of tomatoes, olive oil and garlic, and our sauce is further enhanced by the use of blue cheese and heavy cream. White wine is another component, but only as a flavor builder since the alcohol content fully evaporates during the cooking process.

Bow tie ingredients in pan pretoss

To make this dish really sing, we add sundried tomatoes, cooked chicken breast and fresh spinach once the sauce has thickened. Tony embraces the use of sundried tomatoes in winter, when the quality of fresh tomatoes can vary greatly, and you can find them packed dry in bags or in a jar with olive oil. Both are fine for this recipe, just be sure to soak the dry variety in warm water for about 20 minutes before using. If using the oil-packed kind, shake off any excess oil before adding them to the sauce.

Don’t let the fancy name fool you – bow tie à la Provençale is simple enough for even a novice cook to master. I should know, because it’s also become a favorite at home for our son, Giovanni, and this dish is now firmly in my repertoire.

Chicken is a main ingredient, and for this dish we use four whole breasts, each cut in half horizontally and then lightly pounded with a meat mallet until each cutlet is ¼-inch thick. This extra step ensures that the chicken will be tender and moist when cooked. As an added bonus, the chicken can be cooked and refrigerated for up to two days before using.

Chicken cutlets

This dish has some heft to it, so when making the sauce be sure to use a pan or pot large enough to accommodate an entire package of cooked pasta (1 pound), because there’s no going back once you begin tossing the pasta with the sauce. We use bow tie-shaped pasta, also known as farfalle, in this recipe, as its pretty shape is pleasing to the eye and well-suited for a cream sauce. Penne, rigatoni, cavatappi or any medium-sized noodle with ridges will also work well.

Bow tie à la Provençale is rich, tangy and elegant, yet hearty enough to satisfy even the hungriest teenager. The recipe can easily be doubled, and leftovers, if there are any, reheat nicely in the microwave. To usher out winter, we plan to enjoy this pasta dish later this week with a simple salad of mixed greens and red wine vinaigrette, some crusty bread and a good Chardonnay. Welcome, spring!

Tossed bowtie in pan

Bow Tie Pasta à la Provençale

Serves: 4 to 6

Ingredients:
4 chicken breasts, sliced in half horizontally, cooked and cut into 2-inch pieces
1 lb. bow tie pasta, cooked
2 tablespoons olive oil
3 garlic cloves, minced
¾ cup dry white wine
2 cups heavy cream
1 cup blue cheese, crumbled
1 cup sundried tomatoes, roughly chopped
2 cups fresh spinach leaves
½ teaspoon salt
½ teaspoon black pepper
1 cup freshly grated Parmesan cheese to garnish

Directions:
Slice each chicken breast in half horizontally and use a meat mallet to lightly pound each piece to ¼-inch thickness. Dredge each cutlet in flour, coating both sides, and fry in vegetable oil over medium-high heat until lightly browned and fully cooked, about 2 minutes on each side. Remove from pan, cover and cool for ten minutes and then cut each cutlet into 2-inch medallions. Use same day or refrigerate up to 2 days.

Next, cook the bow tie pasta in boiling water according to directions on package. Drain and set aside.

Use a large sauté pan or stock pot (large enough to hold one pound of cooked pasta),and  cook the olive oil and minced garlic over medium-low heat for one minute.

Add white wine and continue cooking on medium-low until the liquid is reduced by half, about 3 minutes. Add the cream and increase the heat to medium, and cook for another three minutes until the mixture begins to thicken.

Add the crumbled blue cheese and continue cooking over medium heat for another 2 minutes until cheese is melted. Reduce heat to medium-low and stir in the sundried tomatoes. Cook for 3 minutes to infuse their flavor into the sauce; add chicken medallions and cook for one more minute until chicken is heated through.

Add the cooked pasta and toss well so that all the noodles are evenly coated. Season with salt and pepper and adjust as desired. If the sauce appears somewhat dry, add some water, starting with ¼ cup and cook for one minute.

To finish, add the spinach leaves and toss until the leaves just begin to wilt. Transfer to serving platter or bowls and garnish with the Parmesan cheese.

Today’s Featured Valentine Recipe: Red Curry Scallops

Since its debut at Sarello’s ten years ago, our Thai-inspired Red Curry Scallops appetizer has become one of our signature dishes. And with its aphrodisiac qualities, it’s the perfect dish to woo your loved one this Valentine’s Day. Enjoy!

For more information about this recipe, view our blog post from February 2013: Sarello’s Famous Red Curry Scallops

Sarello’s Red Curry Scallops Recipe

Makes:  4 to 6 appetizer servings

All ingredients for this recipe can usually be found in your local grocery store, but we know for a fact that they are available at the Hornbacher’s on 32nd Ave.

Red Curry Sauce:
1 small can or jar of red curry paste
16 oz. coconut milk
2 oz. fish sauce
2 oz. clam juice
1 oz. heavy cream
1 oz. lime juice
¼ cup sugar

Using a medium-sized sauce pan, combine all ingredients over medium-high heat and bring to a simmer. Add a half-cup of the roux (flour and butter mixture for thickening), and whisk until the roux is incorporated and the sauce has thickened. Use immediately or store in the refrigerator for up to 2 weeks.

Roux:
½ cup butter, shortening, lard or vegetable oil (the more flavorful the fat, the better the roux)
½ cup flour

Melt the butter in a medium sauce pan and stir in the flour. Cook for 10-15 minutes, stirring constantly until a light straw color is achieved. Use immediately or store in the refrigerator for up to 2 weeks.

Scallops:
12-15 sea scallops
1 red onion, cut into half-inch thick slices
1 cup shiitake mushrooms, quartered (any mushroom will work)
1 cup carrots, julienne (sliced into thin strips)
1 cup sugar snap peas, whole
2 tbsp. fresh basil, chiffonade (cut into thin strips)
1 tbsp. vegetable oil

Using a large sauté pan over medium heat, pour in the vegetable oil and add the red onions. Cook for two minutes. Add the scallops, and cook for another two minutes. Add the red curry sauce and cook for 3-4 minutes.

Finish by adding the vegetables and basil, stirring to ensure all ingredients are hot, and cook for another two minutes. When done, the sauce should be velvety smooth; not as thick as a cream sauce, but thicker than a broth. Pour into serving bowls, serve and enjoy!

Tony’s Tip: To make sure that all the vegetables are crunchy, or al dente, add any vegetables that may take longer to cook, like carrots and onions, first. More delicate ingredients, like mushrooms and sugar snap peas, or shrimp (if using instead of scallops) should be added toward the end because they will cook faster.

Learn to Make Gnocchi with The Lost Italian!

LEARN TO MAKE GNOCCHI:
A HANDS-ON COOKING EXPERIENCE WITH THE LOST ITALIAN
MONDAY, FEBRUARY 23, 2015
$85 PER PERSON (plus tax)

Join Tony and Sarah for this HANDS-ON cooking class and learn how to make potato gnocchi from scratch. Come prepared to use your hands (and elbows, if necessary) and enjoy the relaxed environment of this small group setting, where you’ll work with a partner as Tony and Sarah guide you from start to finish through the art of making gnocchi. Once you’ve mastered the technique, you’ll cook your gnocchi and sit down with the class to enjoy your creation.

Bring only yourself and your enthusiasm – we will provide the necessary cooking equipment and materials. Class fee includes the use of all necessary equipment and materials, copies of all featured recipe(s) and hand-outs, and all food prepared during the class. Beer, wine and cocktails will be available for purchase.

Pre-registration is required as class size is very limited. To register, please call Sarello’s at 218.287.0238 or inquire by email to dine@sarellos.com and write GNOCCHI CLASS in the subject field.

A credit card is required at the time of registration to confirm your space, but no charges will be applied until the date of the event, except in the event of a late cancellation. Gift certificates may not be used for payment for the Cooking Series. Cancellations must be made by Wednesday, February 18 or your credit card may be charged a fee of $25 per person if we are unable to fill your space. Should this occur, you will receive a gift certificate in the amount charged for future use at Sarello’s. 

15 New Year’s Resolutions for Foodies

It almost goes without saying that most of us begin a new year with the resolve to lose weight and/or eat better. And we share this sentiment, too. But what about taking time to actually think about and enjoy our food? What does that even mean?

Over the past week, Tony, Gio and I have been talking about what we’d like to explore in the world of food for the new year, and we came up with a list of our top 15 food resolutions for 2015. Some are personal cooking goals, but most of them are just fun ways to expand our culinary horizons.

1. Try a new cheese each month

We could have stuck with our original idea of trying a new cheese every week, but what would happen if we missed a week? Our intention is to make these resolutions as reasonable, and achievable, as possible and we think we can manage at least one new cheese every month in 2015.

Fortunately, the new and improved Luna neighborhood café on south University Drive in Fargo has a fabulous cheese counter, and Peter Kelly, formerly of The Green Market, is the man behind it. Ryan Nitschke, the executive chef of the soon-to-be full-service restaurant also knows his way around the cheese counter, and we can’t wait to taste their recommendations for 2015. The fact that Luna is located just one block from our house makes this resolution almost too easy to achieve. 🙂

2. Eat together as a family more often

Tony, Sarah and Giovanni, in the Badlands of Theodore Roosevelt National Park, North Dakota

When I was growing up, my family had dinner together every single night and as I’ve grown older I’ve come to cherish that experience. But with our restaurant schedule, dining together just isn’t a regular possibility for our family and it’s easy to skimp out on preparing a proper home-cooked meal on our days off.

But our 10-year-old son, Gio, loves it when we sit down to enjoy a meal together at home, and we always feel closer as a family when we do. Once a week is a must for this one.

3. Use the good stuff

We have beautiful china that we rarely use, and our goal is to bring it out not just for special occasions, but anytime we dine together as a family. Even if we’re just serving pizza.

4. Try different oils

Extra virgin olive oil and canola oil are the staples in our house, but the world of oil is vast and we’d like to know it better. Tochi Products in north Fargo has a terrific assortment of oils to try, including grape seed, almond, sunflower, sesame and even white truffle oil.

5. Sharpen knives regularly

Sharpening Angle Guide
Photo by Simon A. Eugster (Own work) [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC BY 3.0 (http://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons
You would think that professionals in the food industry would have the sharpest knives on the block, but the knives in our drawer at home could not be duller. Creative Kitchenat West Acres offers knife sharpening services for a nominal fee, and even hosts free events several times throughout the year. This is the year we’re going to get our knives sharpened, at least once. 🙂

6. Add more fish to our diet

Fish is so good for us, but is often left out of our regular diets – even though we’ve featured some great fish and seafood recipes here on the blog, including Poached Salmon in Leek Cream Sauce, Shrimp alla Carbonara, Parmesan & Pepper Walleye, Fish Cakes, Seafood Linguini and the famous Sarello’s Red Curry Scallops.

We need to take advantage of all the healthy benefits fish bring to our diets, and thankfully our local supermarkets and restaurants have an abundance of great seafood options to keep this challenge interesting and delicious.

7. Try new foods

This could be as simple as sweet pickles or those cute little red peppadew peppers in the olive bar, as interesting as using exotic spices like saffron or turmeric, or as complex as mastering boeuf bourgignon or foie gras, but the goal is to have fun tasting and making new foods.

8. Seek out new food experiences

In 2014 we were blessed to participate in several new food adventures, including our “Italy on the Prairie” dinner last summer at the Coteau des Prairies Lodge in southern North Dakota, the inaugural “Banquet in a Field” farm-to-table event in rural Cass County (ND), and

Tony even traveled to Santa Rosa, CA to enjoy a lark as a contestant on Food Network’s hit show, Guy’s Grocery Games!

These were amazingly fun events and we enthusiastically say “More, please!” For a simpler quest, you could step outside your comfort zone and try a new restaurant, take a cooking class, check out a health food store, visit a bakery, order something different at your favorite restaurant, or visit a town for its famed local specialty.

9. Master Biscuits and Gravy

Gfp-biscuits-and-gravy
Photo by Yinan Chen (www.goodfreephotos.com (gallery, image) via Wikimedia Commons
Just because we love this classic southern specialty. I’ve made southern biscuits before, but am now in search of the perfect sausage gravy.

10. Bake once a week

Baking is like therapy for me, and I’m seeking some peace and calm in 2015. Baking once a week may be just what I need. I have some staples that I turn to when I just need to bake, like buttermilk brownies, angel food cake, Clipper Chippers (aka, the world’s best chocolate chip cookie) and almond friands, but I’m hoping to add some new items to my repertoire in 2015 and look forward to this challenge.

11. Make time to eat with friends

2010-07-20 Black windup alarm clock face

Food is a wonderful way to connect with others, but we rarely entertain in our home and often turn down dinner invitations, using our busy schedule as an excuse. It’s time for us to make more time to enjoy breaking bread with others.

12. Master a Roast Chicken

Roasted chicken with vegetables
Photo by Phoebe (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons
Gio was looking through a recent issue of Saveur magazine earlier this month and was practically salivating as he showed me a picture of a gorgeous roast chicken. This comfort food definitely needs to be added to our repertoire.

13. Use location for inspiration

Last summer we were challenged to create almost a dozen different appetizers, each one inspired by a North Dakota crop, for the inaugural Banquet in a Field event. We are grateful to live in an area that is abundant with agriculture, which should give us plenty of inspiration for 2015.

14. Drink better coffee

I’ve always wanted to try making coffee from a French press – this may be the year.

15. Use our cookbooks

We have a huge collection of cookbooks but tend to gravitate toward just a few favorites. We’re going to prepare a new recipe each month in 2015, using a different, and previously unused, cookbook each time.

We’ll keep you posted on our progress throughout the year and hope you’ve enjoyed our list. Tony, Gio and I wish you a very happy, and delicious, new year!Happy New Year 2015

Wild for Walleye, Italian-Style

We’re debuting a new summer menu this week at Sarello’s, and I am happy to announce that one of my all-time favorite items has swum its way back into the mix: Parmesan-Pepper Walleye.

Mention walleye to almost any local and you’ll find that we are pretty much crazy about this king of the lake. So what is about walleye that makes it such a local favorite, even for non-anglers? For starters, walleye is widely available throughout our region, even in rural areas where fresh seafood can be difficult to get.

This mild, white lake fish is extremely versatile and can be enjoyed pan-fried, deep fried, oven-baked, grilled – you name it. It is sweet and flaky, with a lightness that contrasts nicely from some richer fish varieties like sea bass or salmon.

We’ve served walleye in a variety of different ways at Sarello’s, but this parmesan-pepper preparation is by far the most popular among our guests. Our son, Gio, isn’t a big fan of fish in general, but even he can’t resist this savory local specialty when it’s prepared this way.

To begin, create a simple breadcrumb coating of Japanese breadcrumbs (a must for this recipe), black pepper, parmesan cheese, granulated garlic and salt. Dredge each walleye fillet first in flour, followed by a quick dip in egg wash, and then coat each piece completely in the breadcrumb mixture.

Next, we fry the fillets in vegetable oil over medium-high heat until golden brown all over, and then transfer them to a baking sheet to be finished off in a 400-degree oven for about 12 to 15 minutes. The breading seals in the heat and ensures that the fish stays moist.

When I prepared this recipe over the recent holiday weekend, I served it with Lemon Aioli and a Caprese Orzo Salad, a combination of flavors which just sings, “Summer is here!” This is one of our all-time favorite meals, and it was a big hit with our entire family. The walleye was crunchy, flavorful and light, and the made-from-scratch lemon aioli made a great alternative to the more conventional tartar sauce, especially for mayo-phobes like Gio and me.

 

The Caprese orzo salad offers flavors that are mellow, easy, and of the season, just like the walleye. Orzo is the little pasta that looks similar to rice, and we tossed it in extra-virgin olive oil with sliced grape tomatoes, cubes of fresh mozzarella cheese and a little fresh basil, creating great color on the plate.

With a little advance preparation, this is a pretty quick meal to assemble. The breadcrumbs and aioli can be prepared up to one week in advance and set aside until ready to use. Several hours before serving you can bread the walleye fillets and prepare all of the ingredients for the salad: cook the orzo, slice the tomatoes, cube the mozzarella. Give the orzo at least one hour to chill in the refrigerator before adding the other ingredients, and wait to dress it with fresh basil, olive oil and seasoning until just ready to serve.

Once you’re ready to serve, sit back and wait for the wave of oohs and aahs to begin, because this meal is always a crowd pleaser. Then pour yourself a glass of Pinot Grigio or Sauvignon Blanc, or for even more local flavor try the Bear Creek La Crescent, and savor the satisfaction of a delicious summer meal.

What’s YOUR favorite way to eat walleye? Is there a fisherman/woman in your family? Leave your answer in the Comments below. Happy Summer!

RECIPES
Parmesan Pepper Walleye
Lemon Aioli
Caprese Orzo Salad