Tasty Italian fare in St. Petersburg

By Phyllis Steinberg

On a recent visit to St. Petersburg, FL, I had a delicious dinner at Bella Brava Restorante. Chef Mario Luigi Maggi of BellaBrava Restorante serves up Italian cuisine that is extraordinary. It’s the place where the locals flock when they want a good meal.

I especially enjoyed his Pan Seared Chilean Sea Ball and Grilled Asparagus and asked him for the recipe.  The recipe has a creamy garlic sauce and is finished with fresh baby spinach and crispy fried artichokes and is delicious.

While we are on the subject of Italian cuisine, I have also included my fail safe recipe for Fillet of Tomatoes Pasta from Nick Stellino’s “Cucina Amore” cookbook. It is a simple dish to make at the last minute when you don’t feel like going out to eat.

Pan Seared Chilean Sea Bass and Grilled Asparagus
By Executive Chef Mario Luigi Maggi
BellaBrava Restorante, St. Petersburg, FL

9 ounces sea bass, boneless skinless fillet
4 peaces asparagus
4 cherry tomatoes
2 ounces artichoke hearts
5 ounces spinach
6 ounces garlic cream sauce (see recipe below)

Roast cherry tomatoes in low temperature oven, about 200 degrees for one hour and set aside.

Prepare garlic sauce (see recipe below)
Grill four asparagus pieces until tender and set aside.
Sauté sea bass in olive oil and a splash of white wine
In same pan, lightly dust artichoke with flour and pan
fry until golden brown.
Sauté spinach in olive oil. Put on serving plate.
Place sea bass on top of spinach bed.
Place artichoke and asparagus on top of sea bass.
Cover with sweet garlic cream sauce.
Garnish with cherry tomatoes.

Garlic Cream Sauce
About 12 servings

1.5 quarts (48 ounces heavy cream)
2 pounds (32 Ounces garlic cloves, peeled
Boil slowly in water until cooked thoroughly. Drain.
Add garlic to heavy cream and bring to a boil
Blend until smooth consistency. 

Fillet of Tomatoes Pasta
Serves 4 to 6
From: Cucina Amore

3 quarts water
1 (28-ounce can peeled Italian tomatoes
4 tablespoons olive oil
5 garlic cloves, sliced
1 /8 teaspoon red pepper flakes
1 /4 teaspoon salt
1 /4 teaspoon black pepper
1 /8 teaspoon oregano
10 fresh basil leaves, chopped or 1 teaspoon dried
1 pound spaghetti
3 tablespoons Romano cheese

In a large stockpot, bring the water to a boil without the optional salt.
Strain the tomatoes, reserving the juice separately. Break the tomatoes into small pieces.

Pour the oil in a large sauté pan and set on medium-high heat and cook the garlic and red pepper flakes for three minutes. Add the tomato pieces, shaking the pan gently to reduce the oil splatter and cook for three minutes. Add the salt, black pepper, oregano and basil and cook, stirring occasionally, for two minutes. Add the reserved tomato juice, bring to a boil, and simmer for five minutes. Add salt to taste.

Cook the pasta according to package directions until just tender. Drain and return to the pot.

Add the sauce to the pasta, stirring continuously to ensure even coating and cook for 3 to 5 minutes on medium heat. Turn off the heat, ad the cheese and toss until it’s distributed evenly.