| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains, Meats, Dairy |
Sami |
Emlive07 |
6 |
servings |
INGREDIENTS
| 1 |
sm |
Japanese eggplant; sliced thin |
|
|
Lengthwise |
| 2 |
sm |
Carrots; peeled, and sliced |
|
|
Into thin strips with a vegetable peeler |
| 1 |
md |
Roasted red pepper; peeled, seeded, |
|
|
And cut into thin strips |
| 1 |
md |
Roasted green bell pepper; peeled, seeded, |
|
|
And cut into thin strips |
| 1 |
md |
Roasted yellow bell pepper; peeled, seeded, |
|
|
And cut into thin strips |
|
|
Drizzle of olive oil |
|
|
Drizzle of aged balsamic vinegar |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
|
Pieces Beef fillet -; (4 oz ea) |
| 1/2 |
c |
Aioli |
| 1 |
c |
Baby arugula |
| 2 |
|
Ripe beefsteak tomatoes |
| 1 |
lb |
Buffalo Mozzarella cheese |
| 12 |
|
Fresh basil leaves |
| 1 |
lb |
Prosciutto di Parma ham; thinly sliced |
| 12 |
|
Fresh figs |
| 1/2 |
lb |
Parmigiano-Reggiano cheese; cut into chunks |
| 2 |
c |
Assorted Italian olives |
INSTRUCTIONS
Preheat the grill. In a mixing bowl, toss the eggplant and carrots
with olive oil. Season with salt and pepper. Grill the vegetables in
batches for about 1 minute on each side. Remove from the grill. On a
platter, arrange the grilled eggplant, carrots, and peppers on one
side. Drizzle with the olive oil and balsamic vinegar. Place each
fillet between two sheets of plastic wrap. Using a meat mallet, pound
the meat very thinly. Place the meat on the second platter. Season
with salt and pepper. Drizzle the meat with the aioli. Mound the
arugula in the center of carpaccio. Core and slice the tomatoes
1/2-inch thick. Season both sides with salt and pepper. Place half of
the tomatoes around the third platter. Slice the cheese into 1/2-inch
slices. Season both sides with salt and pepper. Place the cheese on
top of the tomatoes, around the platter. Top the cheese with the
remaining tomatoes. Place the basil leaves on top of the tomatoes.
Drizzle the entire platter with the olive oil. Arrange the slices of
prosciutto over the fourth platter. Using a sharp knife, make a
criss-cross cut through the core of each fig. Arrange the figs around
the prosciutto. Place the chunks of cheese in a small bowl. Also
place the olives in a small bowl. Serve all of the platters and bowls
with crusty bread. This recipe yields 6 to 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B78)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
02-09-1999
Recipe by: Emeril Lagasse
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