Surrounded by magnificent rolling hills, peppered with stands of statuesque poplar and cypress trees, the town typifies Tuscany's ancient, enviable way of life, which dates back well before the Etruscan civilization, for which Volterra was a major cultural center.
The narrow cobblestone streets are filled with an abundance of fresh food markets, from tiny farm stands to superior butcher shops: a tempting sensory panoply sure to spark culinary ideas at every turn.
Volterra's coast-oriented culinary tradition serves as the inspiration for this simple and delightful regional recipe, which features a decidedly non-Mediterranean fish that's perfectly compatible with its otherwise authentically indigenous ingredients.
Alaska Halibut Volterra
Organic extra virgin olive or macadamia nut oil
4 Alaska Halibut fillets (6 oz), thawed
1 can (13.75 oz) quartered artichoke hearts, drained
1 can (2.25 oz) sliced black olives, drained
1 medium red or yellow pepper, cored and cut in chunks, or 1 cup fresh sliced porcini mushrooms
1 cup thick spaghetti sauce
1 cup shredded Parmesan Reggiano, divided
- Preheat oven to 400 F.
- Brush a 9x12-inch pan with oil.
- Rinse Alaska Halibut under cold water; pat dry with paper towel. Place halibut in pan, spacing evenly.
- Combine artichoke hearts, olives, peppers, spaghetti sauce, and 1/2 cup Parmesan cheese; blend thoroughly.
- Top each halibut fillet with 1/4 of vegetable mixture.
- Sprinkle remaining cheese over vegetables.
- Bake halibut for 10‒15 minutes, until fish is just opaque throughout.
Nutrients per serving: 391 calories, 14 g total fat, 5 g saturated fat, 32% calories from fat, 61 mg cholesterol, 43 g protein, 24 g carbohydrate, 5 g fiber, 1,421 mg sodium, 354 mg calcium, and .7 g omega-3 fatty acids.