| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Vinegar; herb or white wine |
| 2 |
tb |
Mustard; dijon |
| 1 |
ts |
Oregano; dried |
| 1/2 |
ts |
Rosemary; dried |
| 1/2 |
ts |
Thyme; dried |
| 4 |
|
Garlic cloves; crushed |
| 30 |
|
Tortillini fresh; 225 g |
| 1 |
lb |
Mushrooms; small |
| 2 |
|
Peppers; sweet red or green |
| 1 |
|
Squash; acorn |
| 30 |
|
Bamboo skewers; 6" |
INSTRUCTIONS
Combine vinegar, mustard, basil, oregano, rosemary, thyme and garlic in
glass or stainless steel bowl. Slowly whisk in oil till blended. Cook
tortillini in boiling water, drain. Transfer to large bowl. Gently toss
with half of vinaigrette. Refrigerate covered at least 12 hours, tossing
occasionally. Clean mushrooms, trim and discard stems. Toss mushroom caps
with remaining vinaigrette. Refrigerate at least 12 hours, tossing
occasionally. Slice peppers lengthwise into strips and then diamonds or
fancy shapes with canape cutter. Drain tortillini and mushrooms.
Thread 1 tortillini, 1 pepper diamond and 1 mushroom cap on each skewer.
To serve trim 1/2" off bottom of acorn squash till it stands flat. Stick
tortillini skewers in it. MAKES:30
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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