By Jazz Rules
Avila Restaurant in Boston serves modern Mediterranean food. Their Executive Chef Rodney Murillo is a very gracious host and I really enjoy photographing his delicious food. My first visit to Avila was for an assignment to photographed his ‘Scene Boston Magazine: Iron Chef’ recipe. His assignment was to use Pancetta, our secret ingredient for the competition. My second trip to see Rodney was to try his delicious ceviche! Avilarestaurant.com
Linguini with Artichokes, Peas, Pancetta and Heirloom Tomato Sauce
- 2 large whole heirloom tomatoes, chopped into small pieces
- 1 bunch scallion, chopped
- 4 marinated artichoke hearts, diced
- 2 garlic cloves, minced
- 1 tbsp. fresh oregano, finely chopped
- 5 leaves of fresh basil, chopped
- ½ tsp. red pepper flakes
- 1 cup white wine
- 1 cup grated Parmesan cheese
- ¼ cup pancetta, chopped
- 2 tbsp. olive oil
- 5 whole green olives, pitted and chopped
- 24 oz. fresh pasta, your choice
- salt and black pepper to taste
In large pot, cook pasta as directed on package. In a large sauté pan add olive oil and cook over medium-high heat just until it begins to simmer. Add red pepper flakes and allow them to cook for 1-2 minutes until the oil begins to come infused with the red pepper giving the oil a slightly orange hue. Add pancetta, onions, artichokes and garlic and salt to taste. Simmer uncovered for about 4 minutes. The onions should be slightly translucent. Add tomatoes and wine. Stir and continue cooking for about 3 minutes. (The sauce should begin to thicken. However, if too much liquid has evaporated, lower the heat). Add basil, oregano and black pepper to taste. Stir. Turn down heat to medium-low and continue to cook for 1-2 minutes. Just prior to draining cooked pasta, add Parmesan cheese to sauce and blend well allowing cheese to melt into sauce. If necessary, briefly turn up heat to medium and stir vigorously. Drain cooked pasta reserving ½ cup of pasta water. Add cooked drained pasta to sauce in the sauté pan and turn off heat. Gently toss pasta until evenly covered and serve.
Bay Scallop Ceviche
- 2 lbs Bay Scallops or other firm white fish fillets, cubed
- 2 teaspoon Chives, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh cilantro, chopped
- 1 habanero pepper, seeded and chopped
- 8-12 limes, freshly squeezed and strained to remove pulp, enough to cover fish
- 1 red onion, thinly sliced and rinsed
Combine all ingredients except red onion and mix well. Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
Before serving, mix well and serve with plantain chips, avocado or other cold salad vegetables on the side.
*It is important to use a juicer that squeezes the juice out of the limes, not one that will tear the membrane of the lime sections, since this will make the juice bitter.