August 16, 2007

The tradition of FRESCO by Scotto® recipes for your very own kitchen continues here at Secret Sauce!

Now, it's Anthony Scotto of the Scotto Family's turn to share his favorite recipe, Pistachio Crusted Sea Bass with Salsa Verde and Roasted Artichokes:

Procedure: Sea Bass

• Season the fish with salt and pepper
• Brush one side of each fillet with the mustard, then lightly coat that side with pistachios.
• Lay the fillets on a baking sheet, coated side up, and bake for 6 to 7 minutes, or until golden brown.

Procedure: Roasted Baby Artichokes

• Cut artichokes in half and toss with olive oil, salt and pepper.
• Place on a baking tray and roast at 400°F for 30-40 minutes or until golden and tender.

Procedure: Salsa Verde (Makes 1 cup):

• Finely chop the herbs, garlic, capers and anchovies and place in a bowl.
• Whisking well, drizzle in the vinegar, then the oil. Flavor with mustard, salt and freshly ground black pepper.
• Store, covered, in the refrigerator.

To Assemble:

• For each serving, place some of the artichokes in the center of the plate, top with a fillet of sea bass and garnish with salsa verde.

Yields 6 servings.

Anthony, Jr. was born in the borough of Brooklyn. He attended Packer Institure, Adelphi Academy, St Paul’s and Wagner College.

Anthony, Jr. is the Chief Operating Officer of Fresco by Scotto®. He runs the front of the house as well as the kitchen staff. He is passionate about his wines and has created an award wining wine list at Fresco.

Anthony, Jr. began his career at Le Perigord Restaurant then joined the Sheraton Hotel in New York City as Banquet Manager and held the position for seven years. Anthony opened the first California franchise for Bobby Rubino's Restaurant in San Francisco. He then moved to Los Angeles, California and opened Bar One Nightclub.

Mom begged Anthony to come home to New York City and Fresco by Scotto® was born. Anthony lives in New York City with his wife and two children.

Visit The Scottos on the web @ frescobyscotto.com

Secret Sauce Rewind:

• Elaina Scotto's Buttermilk Panna Cotta with Fresh Spring Berries
• John Scotto's Spring Salad with Baby Spinach, Peas, Mint & Warm Goat's Cheese Crostini