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About the Dish

  • Farfalle Pasta

    Farfalle Pasta

  • Okra

    Okra

  • Wild Caught Skate

    Wild Caught Skate

  • All Purpose Flour

    All Purpose Flour

  • Butter

    Butter

  • Lemon

    Lemon

  • Capers

    Capers

  • Salad Tomatoes

    Salad Tomatoes

  • Thyme

    Thyme

  • Parsley

    Parsley

METHOD

1
Heat oven to 400° F. Fill a medium sauce pan half full with about 6 cups water, and stir in 1 teaspoon kosher salt. Place pan over high heat and bring to a boil. This is your pasta cooking water.
2
Prepare your mise en place: Halve tomatoes. Juice lemon. Rinse capers. Pick leaves from thyme and discard stems. Pick and chop parsley.
3
Toss okra and 1/2 teaspoon olive oil in a small bowl. Spread okra out on a foil or parchment lined baking sheet. Roast 20 minutes, stirring okra once during baking time. Remove from oven, season with 1/4 teaspoon salt and set aside.
4
When water in the saucepot comes to a boil; add pasta, and stir to prevent sticking. Cook until tender but not mushy, about 10 minutes. Reserve 1/4 cup cooking liquid, then drain pasta in a colander.
5
While the okra and pasta are cooking, season skate with 1/4 teaspoon each of kosher salt and black pepper. Pour flour out onto a plate or wide bowl. Pat both sides of skate into flour.
6
Heat a saute pan over medium heat. When hot, add 1/2 teaspoon olive oil and 1 pat butter to pan. Add skate and cook 2 minutes per side.
7
Remove skate to a serving plate and add lemon juice to pan, scraping up any bits. Remove pan from heat, then add remaining butter, capers, tomatoes and thyme to pan, and stir until butter is melted.
8
Stir pasta into lemon-caper sauce, and adjust consistency as desired with reserved pasta water.
9
Serve skate and sauce over pasta with roasted okra on the side. Sprinkle parsley over skate just before serving and season with kosher salt and black pepper to taste. Enjoy!