Whole fish in salt with farfalle and amazing tomato sauce
Fish second courses
There was a restaurant in Smithtown, NY - maybe still is - named Casa Rustica where I first had a whole fish cooked in a salt crust about 20 years ago. As amazingly moist and sea-tasting as the fish was, the tomato sauce accompanying it sealed the deal. Creamy and tangy, fresh and new, we assumed cream was what pulled the normal tomato, garlic, basil and olive oil combo together. No, said the waiter - Grey Poupon......this is how I re-engineered it. Feel free to leave out the fish but seriously try the fish one day with it. It is much easier than it looks from the directions.....
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