| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Red wine |
| 3 |
T |
Red wine vinegar |
| 1 |
|
Garlic clove, smashed |
| 1/8 |
t |
Hot red pepper flakes |
| 1/8 |
t |
Fennel seeds |
| 2 |
T |
Sugar |
| 4 |
|
Dried figs, cut in half |
| 1 |
|
Head fennel, cut into |
|
|
quarters |
| 1 |
|
Dumpling squash, peeled and |
|
|
cut into |
| 1 |
|
Red onion, peeled and cut |
|
|
into 4 slices |
|
|
Extra virgin olive oil |
|
|
Salt and freshly ground |
|
|
black pepper |
| 4 |
|
Pieces carta musica |
| 2 |
oz |
Small chicory leaves, washed |
|
|
and dried wel |
| 1 |
|
Piece parmesan cheese for |
|
|
shaving |
INSTRUCTIONS
Combine the red wine, 2 tablespoons red wine vinegar, hot red pepper
flakes, fennel seeds and sugar in a nonreactive saucepan. Bring to a
boil and reduce by a quarter. Add the figs and simmer for 15 minutes.
Remove the figs and reduce the wine mixture to a syrup. Add the figs
back to the syrup and allow to cool.Preheat grill to medium high.Toss
the squash, fennel and onion slices with extra virgin olive oil and
season with salt and pepper. Grill on each side, slowly browned and
tender, if necessary finish in the oven. Set aside. Sprinkle with 2
teaspoons red wine vinegar. Arrange the carta musica on each of four
plates.Toss the chicory with 2 tablespoons extra virgin olive oil, 1
teaspoon red wine vinegar, salt and pepper to taste. Arrange on the
carta musica. Garnish each plate with a fennel quarter, two squash
slices, an onion slice and two fig halves with some of their syrup.
Drizzle the vegetables with extra virgin olive oil. Shave parmesan
cheese over the salad and serve immediately Posted to MC-Recipe Digest
V1 #338 Recipe by: CHEF DU JOUR JODY ADAMS SHOW #DJ9326; TVFN From:
"Ed Bauman" <BIRCHCREEK@msn.com> Date: Wed, 11 Dec 96 23:32:50 UT
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