A year ago, we made SwordfishPuttanesca using an adapted recipe from Proud Italian Cook and we loved it so we decided to try it with another fish – our favorite lake crappie. I used the same recipe as for the swordfish but increased everything by 50% to have some leftovers. Rather than repeat the recipe here, just click on the above link.
I served it over small shell pasta, whereas I had used rice before.
We thought it was very good but both Bev and I would have preferred rice again with this type of sauce. I also thought the full flavors of the sauce overwhelmed the very mild crappie, so we’ll stick with swordfish if we make it again.
And of course, I had to try some leftovers for breakfast by heating some of the leftovers in a small skillet until simmering. I made two wells in the left over pasta & puttanesca and dropped a small egg into each one then covered with a lid to cook.
As expected, it was very good but as with the mild crappie, I could hardly tell the egg was in there.
Photos can be enlarged by clicking on them and the blue words are links.
Have a great day and thanks for stopping by Almost Heaven South.
9/29/20 meal date