Posted by: lisetta | February 16, 2009

Poaching in pinot grigio

I actually *do* eat more than just pasta, risotto and gelato. Honestly. 

But can I write about something that isn’t Italian? This is the silly question I carry around in my head on nights like tonight, until I find some way that I can twist the dish into something Italianized. I used “Italian flat parsley”; could I write about how much better I think it is than the curly variety? I used zucchini; but, really, how many times can I wax poetic about my favorite vegetable? I used Italian “roma” tomatoes, but they were waxy and added only color. I used my Italian Inox truffle slicer, but I’ve already written about it last year.  Wait a sec: I poached my dinner in pinot grigio! Eureka!

Pinot grigio, a light white wine perfect for cooking. And maybe drinking too, though I rarely do.  The only thing I really know about the wine is that it comes from Veneto and Fiuli, in Italy’s Northeast, and is consistently the cheapest white wine at the PA State Stores

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Today’s dinner took 10 minutes. Seriously. Put a piece of salmon in a skillet. Slice a tomato and spread it on top of the salmon. Shave in some fennel and zucchini, sprinkle parsley and wine. Add a pinch of salt and a splash of olive oil and  cook over medium heat. Perfetto!

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Responses

  1. That looks so good! Poaching salmon is so easy, and you can do so many things with it when you’re finished.

    • I agree! I can’t remember the last time I prepared salmon any other way…

  2. Funny how zucchini is your favorite when I clearly remember making ryan eat it and him throwing up as soon as he swallowed it!

    • Perhaps you’d fed him a hunk of dead meat shortly before? LOL. Zucchini have a such a light and slightly sweet flavor; I can think of nothing about it that could induce vomiting.


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