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DINNER IN MINUTES

Fish as they like it in Apulia

 
A grilled snapper fillet pairs with colorful basil orecchiette.
A grilled snapper fillet pairs with colorful basil orecchiette.

lgassenheimer@MiamiHerald.com

With its long coastline, Apulia (Puglia), in the heel of the Italian boot, has an abundance of seafood. Today's fish dinner was inspired by a conversation with Giuseppe Alemanno, a native of the Apulian town of Lecce.

Alemanno likes grilled fish with his pasta and always adds fresh, seasonal vegetables. ''No sauce,'' he says. ``Only a little olive oil and salt after the fish is cooked.''

Ricotta salata is a hard sheep's milk cheese. Orecchiette, a type of pasta produced in Apulia, is shaped like little ears. Rapini (also called broccoli raab), has a nutty, slightly bitter taste and is best when small or young.

This meal contains 571 calories per serving with 31 percent of calories from fat.

• Fred Tasker's wine suggestion: Try a soave, an Italian white that may require a trip to a wine shop. It's worth it.

HELPFUL HINTS

• You may substitute feta or Parmesan for the ricotta salata, another short-cut pasta for the orecchiette and/or green beans for the rapini.

• To save prep time, buy diced tomatoes from the produce department.

• Any type of fish fillet can be used. It can be sautéed rather than grilled for the same amount of time.

COUNTDOWN

• Place water for pasta on to boil.

• Microwave rapini.

• Cook snapper.

• Finish side dish.

SHOPPING LIST

To buy: ¾ pound snapper fillet, 1 package orecchiette, ¼ pound rapini, 1 container diced tomatoes, 1 package fresh basil, 1 can olive oil spray, 1 small package ricotta salata (1 ounce needed).

Staples: Olive oil, garlic, salt, black peppercorns.

Linda Gassenheimer's latest book is The Portion Plan: How to Eat the Foods You Love and Still Lose Weight. Her website is dinnerinminutes.com.

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