FRESNO, Calif. (FOX26) \u2014 Chef Fabian Rodriguez from Bella Pasta Trattoria visited the Great Day Kitchen to prepare some delicious food.<\/p>\n
Bella Pasta Trattoria is located at Herndon and Palm Avenues in Fresno.<\/p>\n
Click here<\/a> to visit Bella Pasta online.<\/p>\n Follow on Facebook<\/a> and Instagram<\/a>.<\/p>\n Peach Sangria<\/p>\n Ingredients:<\/p>\n 6-8 sliced fresh peaches4 oz ice4 oz red wine4-6 oz Sprite<\/p>\n Directions:<\/p>\n In a wine glass, add ice, peach slices, red wine, and top off with Sprite<\/p>\n Chef Fabian Rodriguez made Fresh Peach Sangria<\/p>\n<\/p>\n Fresh Peach Salsa<\/p>\n Ingredients:<\/p>\n 2 whole fresh peaches1 pinch red pepper flakespinch of chopped parsley1\/2 diced jalapeno, seedless1\/2 oz chopped garlic1 oz basil, sliced2 oz olive oilSalt and pepper to taste<\/p>\n Chef Fabian Rodriguez made Fresh Peach Salsa<\/p>\n<\/p>\n Directions:<\/p>\n Cut peaches into small cubes.Add parsley, jalape\u00f1os, garlic, olive oil, basil, and pepper flakes.Mix and taste; add salt and pepper to taste.White Ruffy<\/p>\n Ingredients:<\/p>\n 6 oz white Ruffy filet or tilapia, or any white fish filet1 oz olive oil1 oz butterpinch of chopped parsley1\/2 oz chopped garlic1 oz basil, sliced1 oz white winesalt and pepper to taste<\/p>\n Chef Fabian Rodriguez made White Ruffy<\/p>\n<\/p>\n Directions:<\/p>\n In a hot saut\u00e9 pan, add the olive oil and let it heat up. Season the fish with salt and pepper, then add it to the oil.Cook until the edges start turning white or firm.Flip fish, deglaze with wine.Add butter, garlic, basil, and parsleyAdd water if needed to cook fish through Serve over rice, pasta, veggiesTop with peach salsaFresh Peach Ice Cream<\/p>\n Ingredients:<\/p>\n 4 oz vanilla ice cream3 oz peach salsa mix1 can of whipped cream2 tablespoons of balsamic reduction<\/p>\n Chef Fabian Rodriguez made Fresh Peach Ice Cream<\/p>\n<\/p>\n Directions:<\/p>\n Add a scoop of vanilla ice cream tp a martini glassTop with peach salsa, whipped cream, and a drizzle of balsamic<\/p>\n . . .<\/p>\n