Recipes

Ingredients

For the Romesco:

• 8 oz. Citarella Flame Roasted Peppers
• 1/3 cup toasted, peeled hazelnuts
• 3 garlic cloves
• 1 cup diced tomatoes (preferably fresh)
• ½ cup brioche or sourdough bread, torn into 1-inch pieces and lightly toasted
• 1 Tbsp. + 1 tsp. red wine or sherry vinegar
• 1 tsp. smoked paprika
• 1 Tbsp. honey
• 2 tsp. tomato paste
• 1 tsp. chili crisp (add more to taste if desired)
• ½ cup extra-virgin olive oil
• Salt and pepper, to taste

For the Tomatoes and Olive Salad:

• 2 heirloom tomatoes, cleaned and cut into large dice (about ½ inch)
• ¼ cup Citarella Antipasto Medley Pitted Mediterranean Olives, roughly chopped
• 1 clove of garlic, chopped
• 1 Tbsp. red wine or sherry vinegar
• 3 Tbsp. extra-virgin olive oil
• ¼ bunch of flat leaf parsley, cleaned and cut into chiffonade
• Sea salt and pepper, to taste

For the Skate:

• 4 (6-8 ounce) boneless, skinless skate fillets
• ½ cup Wondra or all-purpose flour
• 4 Tbsp. extra-virgin olive oil
• Sea salt, to taste
• For serving (optional): Citarella Lentil Salad and Sautéed Spinach

Instructions

1. Prepare the Romesco: Place all ingredients except the oil in the base of a blender or food processor. Pulse until just smooth; then, with machine running, slowly add the oil. Season with salt and pepper. (Recipe yields extra—leftovers can be saved in the refrigerator for 3-4 days and used as a dip, or a sauce on another protein.)
2. Prepare the Tomato and Olive Salad: Add all ingredients to a medium-sized bowl. Toss to combine and season as needed.
3. Cook the Skate: Rinse the fillets and pat dry with paper towel. Dust both sides of the skate with flour, shaking off any excess.
4. In a large, heavy-bottomed sauté pan, heat 2 Tbsp. of the oil on high heat. (Make sure there's enough to completely coat the surface. Add more if necessary.) When the oil starts to shimmer, put two fillets in the pan. Do not overcrowd. Sear the skate until it’s golden-brown, about 3 minutes per side. Remove from the pan and sprinkle with salt. Repeat process with remaining fillets and serve immediately.
5. Plate: Place a large spoonful of romesco sauce on 4 serving plates, top with the hot skate, and garnish with the tomato and olive salad. Serve.