| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Red wine |
| 3 |
tb |
Red wine vinegar |
| 1 |
|
Garlic clove, smashed |
| 1/8 |
ts |
Hot red pepper flakes |
| 1/8 |
ts |
Fennel seeds |
| 2 |
tb |
Sugar |
| 4 |
|
Dried figs, cut in half |
| 1 |
|
Head fennel, cut into quarters |
| 1 |
sm |
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 |
sm |
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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