I am going to just sneak this one in.
I thought for a minute I was going to be told to 'pack my knives', or that I was 'chopped', at the very least that my 'show is canceled' , 'Auf Wiedersehen'...
I missed my recipe/week for Pomodori e Vino.
I don't know if it was the lumpectomy I'd had (all's well) or the excitement over planning a wedding. I just over looked it! So I'm sneaking this one in a little late.
Marcella's recipe for Sauteed Snapper with Finocchio is wonderful. Once again, showing that fresh indredients, are the key to Italian cooking. I found a beautiful wild caught red snapper at Whole Foods, luckily already filleted. (I had to look that one up... it doesn't seem like that should be the past tense of fillet)
This recipe is as simple as it can get...fresh fennel, sliced and cooked in olive oil and water. Reduce the liquid away, and then cook the snapper in the same pan.