Celebrating Italy's 150th Anniversary - An evening of authentic Italian Cuisine
6:30 p.m.
National Italian American Sports Hall of Fame
1431 W Taylor Street
Reservations: www.IACC-Chicago.com

The Village
71 W. Monroe


Sea Bass with Sicilian Style Pesto
Serves 4

2 Tbs extra virgin olive oil
4 boneless sea-bass fillets (about 6 to 8 oz. pieces.) skin on
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1/3 cup white wine

Using a sharp knife, make 4 shallow diagonal cuts in the skin side of each fillet (This keeps the fish from curling up and getting tough). Put olive oil in non-stick pan over medium to high heat. Season fillet with salt, pepper and oregano. Place fillet in hot sauté pan - skin side down. Add white wine and cook for 4 minutes on skin side then turn fish over and cook another 4 minutes until fish is done.


Ingredients: 1 cup oil-packed sundried tomatoes drained
1/2 cup extra virgin olive oil
1 garlic cove (minced)
1/2 cup toasted sliced almonds
1/2 cup fresh basil leaves (about 15 leaves chopped)
1/2 cup parsley (chopped)
1/2 cup celery leaf (chopped)
1 cup hot tap water

Drain the sundried tomatoes and put in blender with the olive oil, garlic, almonds, basil, parsley, celery leaf and hot tap water. Blend on high until all ingredients have combined into a chunky sauce -- about one minute. Put all ingredients into sauce pan over low heat. Heat until pesto is warm (about 5 minutes). If pesto is too thick for your taste, add a little more tap water