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Nick Stellino’s Red Tie Affair Recipes

Considered to be one of the world's top chefs, Nick Stellino was once again to design a three-course gourmet dinner for the 2008 Red Tie Affair – a major fundraiser for the American Red Cross of Santa Monica. This year, the “Grey’s Anatomy” cast members were among the honorees. Hundreds of attendees at the event, held in the ballroom of the Fairmont Miramar Hotel, got to enjoy these delicious recipes that Nick wishes to share with you.

Fillet of Sole with Piccata Sauce
(click for recipe)

Pasta with Zucchini, Eggplant and Tomatoes
(click for recipe)

Pears Poached in Red Wine
(click for recipe)

Fillet of Sole with Piccata Sauce
Filetto di Sogliola alla Piccata

4 sole fillets, skinned and boned (approximately 1½ - 2 pounds)
2 eggs, whipped well, with 1 tablespoon of cream
1 teaspoon salt
1 teaspoon pepper
1 cup Italian bread crumbs
8 tablespoons Pompeian Extra-Light Olive Oil
Piccata Sauce

Make the Piccata Sauce and keep warm.

Salt and pepper the fish fillets.

Prepare two baking pans, or deep dishes, big enough to fit comfortably the biggest of the sole fillets. In one, place the egg mixture; in the other, place the flour. First, dip each fillet in the egg mixture, then coat well on both sides with the flour. If you like a thicker crust on your fish, repeat this whole process a second time, always shaking off the excess flour. Place the fillets on a tray lined with brown paper.

In a large sauté pan big enough to fry 2 fillets at once, add 5 tablespoons of extra-light olive oil and cook over high heat until the oil starts to sizzle, about 3 minutes. Add two fillets and cook over medium-high heat for about 2 minutes per side or until they are browned on each side. Take them out of the pan and place on the paper-lined tray. Add the remaining oil and increase to high until the oil is sizzling again. Add the remaining two fillets and cook as before and drain on the paper-lined tray. Blot the top of the fillets with a paper towel to absorb any extra oil, then place them on the serving dishes. Top each of them with the warm Piccata Sauce and serve.

Piccata Sauce
Salsa Piccata

3 tablespoons Pompeian Classic Mediterranean Olive Oil
4 garlic cloves, thickly sliced
½ onion, chopped
¼ teaspoon red pepper flakes
1 tablespoon chopped parsley
¼ cup freshly squeezed lemon juice
¾ cup white wine
2 cups chicken broth
3 tablespoons capers, drained
Salt and Pepper to taste
2 tablespoons of softened butter mixed with 2 tablespoons of flour to form a soft paste (optional)

In a saucepan, add the olive oil and garlic and cook over medium heat for 3 minutes. Add the onion, red pepper flakes, half of the chopped parsley and cook for 3 minute more, stirring well. Increase the heat to high, add the lemon juice and cook for 1 minute, stirring well. Add the wine and cook for 2 to 3 minutes until it has reduced by half.

Add the broth and bring to a boil, then reduce the heat and simmer for 15 minutes. Add the capers and cook for 15 more minutes. If you like the sauce thicker, bring it back to a boil and add the butter-flour paste, one teaspoon at the time, whisking well, and waiting before you add more of the paste. Continue this process until the sauce reaches the consistency you like. You do not need to use all of the butter-flour paste. Before serving, add the remaining chopped parsley and stir well.

Keep the sauce warm until ready to serve.

Steamed Green Beans with Garlic and Tomatoes
Fagiolini Verdi al Vapore Conditi con il Pomidoro e l'Aglio

1 lb. green beans, trimmed and cut in half
2 tablespoons Pompeian Classic Mediterranean Olive Oil
¼ teaspoon red pepper flakes
4 garlic cloves, thickly sliced
2 tomatoes, peeled and chopped
½ teaspoon salt
½ teaspoon pepper
¼ cup toasted pine nuts (optional)
3 tablespoons grated Parmesan or Pecorino cheese

Steam the green beans for 5 minutes. Place in a bowl full of water and ice to stop them from cooking, then drain and set aside. (This can be done a day ahead.)

In a sauté pan, add the olive oil, garlic and red pepper flakes, and cook over medium heat for 5 minutes. Add the chopped tomatoes, salt and pepper, and cook over medium-high heat for 3 minutes, stirring well. Add the green beans and optional pine nuts. Stir well to coat, continue cooking for 3 to 4 more minutes. Place the beans on a serving plate, top with the grated cheese, and serve.

Pasta with Zucchini, Eggplant and Tomatoes
Pasta alla Siciliana

Serves 6 to 8 as an appetizer

1 lb. Penne Rigate, cooked al dente
9 tablespoons Pompeian Classic Mediterranean Olive Oil
1 lb. of Japanese eggplant, diced (or regular eggplant)
1 lb. of zucchini, diced
8 garlic cloves, thickly sliced (approximately the thickness of a quarter)
½ teaspoon red pepper flakes
1 lb. of peeled, seeded and diced tomatoes (approximately 4-5 tomatoes)
4½ tablespoons chopped fresh basil
4½ tablespoons chopped fresh Italian parsley
½ teaspoon salt
½ teaspoon black pepper
½ cup Romano or Parmesan cheese.

Heat the oil in a large sauté pan set on high heat until sizzling, about 3 minutes. Stir in the diced zucchini and eggplant, stirring well. Cook for 3 minutes, then add the diced garlic and red pepper flakes. Cook for 3 more minutes and add the chopped onions and stir well. Cook 5 more minutes and add the chopped tomatoes, the basil and the parsley. Cook 5 more minutes, stir well. Reduce the heat to medium-low, add the salt and pepper and cook for 5 more minutes, then keep warm on low heat.

Once the pasta is cooked and drained, place it back into its pot, pour the sauce over it and stir well over medium-low heat to incorporate the sauce for 3 minutes. Turn off the heat, add the optional cheese, stir well and serve.

Chef's Tip: to make the dish even tastier, place the diced eggplant and zucchini in a colander. Be sure to place the colander in a container to catch any juices that will drain. Sprinkle with 1 teaspoon of salt. Place a plate on top of the eggplant and zucchini to weight them down. Let the vegetables drain for 15 minutes. Discard the juices that have accumulated below. Dry the vegetables with a kitchen towel before you cook them.

Pears Poached in Red Wine

Serves 6

2 cups dry red wine
2 tablespoons lemon juice
1 cup of sugar
1 two- inch stick of cinnamon or ½ teaspoon ground cinnamon
6 small or 3 large ripe but firm pears, peeled, cored, and halved

In a 12-inch enameled saucepan, bring the wine, lemon juice, sugar, and cinnamon to a boil over moderate heat, stirring until the sugar dissolves. Add the pear halves, partially cover the pan and reduce to low. Cook the pears at a very slow simmer for 15 to 20 minutes, or until they are soft but not mushy when pierced with the tip of a sharp knife. Cool the pears in the syrup until they are lukewarm. To serve the pears, discard the cinnamon stick and use a slotted spoon to transfer the pears to dessert dishes, small bowls, or champagne glasses. Spoon a bit of syrup over the pears.