Moroccan Fish Pastilla Recipe

Guided by master chef Bahija, we learned to make a traditional Moroccan chicken pastilla during the 2010 trip to Morocco. 

Ready with our assortment of spices


Adding saffron to the chicken.

[VIDEO]

Bahija crushes almonds for the chicken pastilla by hand, a method she
laughingly refers to as the "Berber food processor."

By popular request, the recipe for a fish and seafood version of the pastilla follows. Enjoy!
FISH PASTILLA (Pastille au Poisson)
The below recipe uses filo dough to form the crust of the pastilla. Traditionally, Moroccan pastilla is made with warka, a slightly less-flaky, more malleable pastry sheet. In the United States, warka can be found in many Middle Eastern groceries, but filo dough also makes a suitable substitution.>> 1 pound of filo dough
>> 5 T melted butter
>> 2 egg yolks
>> 14 oz white fish, cut in pieces
>> 14 oz. shrimp
>> 14 oz squid
>> 2 diced onions
>> 4 cloves garlic
>> 2 Tablespoons parsley
>> 5 oz. vermicelli
>> 1 teaspoon cumin
>> 1 teaspoon paprika
>> 1/2 teaspoon salt and pepper
>> 1 teaspoon saffron
>> 1 teaspoon harrissa (spicy tomato paste)
>> 1 preserved lemon, quartered and pulped
>> juice of one lemon
>> butter

Sauté fish in a skillet with 1 teaspoon of butter for 5 minutes. Add salt and pepper.
Sauté shrimp for 5 minutes, separately, add salt and pepper. Sauté squid with salt and 1teaspoon harissa.
Sauté onion in a little butter until translucent.
Soften vermicelli in hot water, drain and set aside. 
Melt a little more butter and add half the of the fish (you will save the other half) to the pan, together with all of the shrimp and squid. Add parsley, vermicelli, garlic, cumin, paprika, preserved lemon, lemon juice, saffron, salt and pepper. Mix and simmer in the pan for 10 minutes (or a bit longer if necessary, to ensure that the vermicelli is cooked.)
Butter pan for the pastilla. 
Place 5 leaves of filo around in a fan, starting from the center (like we did in class with the warka) and brush with butter. Add one more in the center and brush again with melter butter. 
Add filling, spreading evenly. Add the fish pieces that you saved and place them around the top of the filling. Brush outer leaves with butter and beaten egg. Fold the leaves of filo over the filling, trying to keep it round. Brush again with butter. Add one or two sheets of filo on top. Tuck in well. Brush again with butter and remaining egg yolk.
Cook at 400 degrees F. for 20 minutes or until golden. Decorate with lemon slices and cilantro. Slice into wedges like a pie. Serve hot!

Recipe: Tuscan Winter Salad with Egg

Writing about Capri today, I savor the thought of fresh cherry tomatoes with wild arugula, a signature summer dish with fruity extra-virgin olive oil.

But in February, I am in Colorado, and this winter salad strikes a cord. It has a European sensibility and taste for a winter’s want for something light and tasty.

This recipe came from my friend, Frank Stitt, perhaps my favorite American chef and southern gentleman. His restaurants Highlands Bar and Grill and Bottega, in Birmingham, Alabama are unbelievably good. His flavors, produce and know-how are completely authentic. I stepped into Bottega for the first time 8 years ago, ordered a fried oyster salad and fell in love. I said to the waiter, "Who is this man?!"

This recipe comes from Bottega Favoritia: A Southern Chef’s Love Affair With Italian Food.

TUSCAN EGG SALAD WITH YOUNG LETTUCES

A winter salad sure to please, as we look forward to the brightness of spring.

> 2 T extra virgin olive oil
> 1/4 lb pancetta in one piece, unrolled and cut into lardoons (1/4 by 1/4 strip)

> 1 shallot finely chopped

> 8 very fresh organic eggs
> Maldon sea salt and freshly ground pepper

> 4 cups of mixed young lettuces, such as frisee, arugula, young big and romaine

> 2-3 T of Sherry vinegar

> 4 slices of baguette

Warm the olive oil in a large sauté pan over medium heat. Add the pancetta and cook for 2-3 minutes, until it just begins to crisp and render it’s fat. Add the shallots and cook for one minute until softened.

Meanwhile, beat the eggs and season with sea salt an pepper. Pour the eggs into the sauté pan and cook over medium-low heat, stirring until the eggs are just set, 2-3 minutes.

Combine the lettuces in a large bowl and season with salt and pepper. Add the vinaigrette and toss.

Add the warm eggs to the salad greens and toss lightly. Divide the "egg salad" among four plates and garnish with toasts.

Recommended wine: Vernaccia di San Gimignano.