Pesce Verdure Recipe

Toast and simmer rice

Rinse the rice under cold water until water runs clear. In a medium saucepan over medium heat, melt 1 tbsp butter with 1 tbsp olive oil. Add the minced shallot and cook 1–2 minutes until translucent. Add the drained rice and stir to coat, toasting 2–3 minutes until slightly nutty.

Add 1.75 cups stock, 1/2 tsp salt and 1/4 tsp pepper. Bring to a simmer, cover, reduce heat to low and cook 15–18 minutes (for long-grain) or per package directions until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with fork and stir in chopped parsley. Keep warm.

Optional crisp finish

For a roasted/crisp bottom (rice roasted), heat a nonstick skillet over medium-high. Add 1 tsp butter or oil, add half the cooked rice, press gently into an even layer and cook undisturbed 3–5 minutes until a golden crust forms. Repeat for remaining rice if desired.

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss baby carrots, turnips/radishes and brussels sprouts with 2 tbsp olive oil, 1 tsp chopped rosemary, 1/2 tsp salt and 1/4 tsp pepper. Spread in a single layer.

Roast for 20–25 minutes, turning once halfway, until vegetables are tender and edges caramelize. Remove from oven and keep warm.

Rinse farro under cold water. In a medium saucepan, bring 3 cups water or stock to a boil. Add rinsed farro and 1/4 tsp salt. Reduce heat to a simmer and cook 20–25 minutes for pearled farro (longer if unpearled) until tender but chewy. Drain any excess liquid and set aside, reserving 1/4 cup cooking liquid.

While farro cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add crumbled sausage and cook 5–7 minutes, breaking up until browned and cooked through. Remove sausage with a slotted spoon and set aside, leaving fat in pan.

Add the finely chopped shallot to the pan and sauté in the sausage fat 2–3 minutes until softened. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Add chopped kale (or winter greens) to the pan with a splash (about 2–3 tbsp) of the reserved farro cooking liquid or stock, cover and cook 3–4 minutes until wilted and tender. Season with 1/2 tsp salt, 1/4 tsp black pepper and red pepper flakes if using.

Return the cooked sausage to the pan, add the drained farro, and toss to combine. If mixture seems dry, add up to 1/4 cup reserved liquid. Stir in grated parmesan off heat. Taste and adjust seasoning. Keep warm.

Preheat oven to 425°F (220°C) (can roast vegetables and halibut together if space allows). Pat halibut fillets dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

In a baking dish large enough for fillets, toss thinly sliced fennel with 2 tbsp olive oil, 1 minced garlic clove, 1 tsp chopped thyme and 1 tbsp lemon juice. Spread fennel in an even layer and nestle halibut fillets on top, skin-side down if present. Drizzle 1 tbsp olive oil over fillets and squeeze remaining 1 tbsp lemon juice over fish.

Roast in the preheated oven 10–14 minutes, depending on thickness, until fish is opaque and flakes easily with a fork (internal temp 130–135°F / 54–57°C for medium). If cooking alongside vegetables, place halibut on a separate sheet or rack above vegetables to avoid overcrowding.

Remove from oven and let rest 2 minutes. Spoon some roasted fennel and juices over each fillet.

Divide the crisp rice on four plates as the base. Spoon a portion of the farro and sausage mixture (Farro e Verde) alongside the rice. Arrange a portion of roasted winter vegetables beside them.

Place one roasted halibut fillet over the rice or beside the farro. Drizzle 1 tsp extra-virgin olive oil over the fish and vegetables, garnish with microgreens or chopped parsley and serve with a lemon wedge.

Serve immediately while hot.