Giro d’Italia - Stage 9: Savignano sul Rubicone to Cesena
Happy Mother’s Day! Looks to be another day I will miss out on coverage of the Giro. Being that it is Mother’s Day, I had to hop right back on a plane early this morning. I’ll be heading to the grocery store on my way back home and then my older brother and sister, and I will make a dinner for the family. It’s been a whirlwind 24 hours!
Today is a quick time trial stage; then the riders, and I, will have a nice rest day tomorrow…although, I will have to work my normal job, so…not much of a rest for me! Unfortunately, I also lost my phone - so I'm not sure if there will be any posts this week as all of my photos are on there. Sad times. I typically like to do a faster meal on these time trial days, and today’s dish isn’t as fast as yesterday’s, but it is easy to make, and the result is fantastic. While the signature meal is a piadina, which I made a couple years ago, today I made prosciutto-wrapped monkfish. While I would’ve never come up with this on my own, the flavor is outstanding, almost sausage-like, while the fish stays moist thanks to its fatty blanket. You have to try this!
Prosciutto-wrapped Monkfish
from The Italian Regional Cookbook, Valentina Harris
4 monkfish filets
Lemon
4-8 slices of prosciutto di Parma, depending on how big the filets are
Extra-virgin olive oil
Maldon sea salt
Black pepper
12 sage leaves, roughly chopped
Place the monkfish on a dish or in a casserole and spritz with lemon juice. Season with salt and pepper and place in the refrigerator for an hour.
Preheat the oven to 350 degrees.
When ready to bake, wrap the fish with the prosciutto. Place in a casserole with a thin layer of oil coating the bottom. Drizzle more oil on top of the wrapped filets and sprinkle on the sage.
Bake until the fish registers 130 degrees. Then serve with lemon wedges.
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