| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 4 |
sm |
Round zucchini |
| 4 |
|
Baby artichokes |
| 4 |
lg |
Cherry tomatoes |
| 4 |
|
Zucchini flowers |
| 1/2 |
c |
Extra virgin olive oil |
| 2 |
tb |
White onion |
| 1 |
ts |
Garlic cloves |
| 1 |
c |
Vine-ripened tomatoes |
|
|
Salt to taste |
|
|
Pepper to taste |
| 1 |
tb |
Sherry vinegar |
| 1 |
|
Log farm fresh goat cheese (8 ounces) |
| 4 |
tb |
Mascarpone cheese |
| 1 |
tb |
Italian parsley |
| 1 |
tb |
Chives |
|
|
Salt to taste |
|
|
White pepper to taste |
| 1 |
c |
Panko bread crumbs |
| 4 |
c |
Mesclun greens |
| 1 |
tb |
Sherry vinegar |
| 1 |
tb |
Extra virgin olive oil |
|
|
Salt to taste |
|
|
Pepper to taste |
INSTRUCTIONS
VEGETABLES
TOMATO COULIS
FRITTERS
SALAD
Preparation of the vegetables:
Blanch zucchini and artichoke. Remove middle and stuff with appropriate
filling. Peel and hollow tomato and fill zucchini flower. Steam zucchini
flower 30 seconds. Chill and reserve.
Preparation of the fillings:
Zucchini: Diced zucchini with scallions and thyme, parmigiano reggiano.
Tomato: Chopped confit tomato, roasted garlic and fresh basil. Artichoke:
Diced artichoke, sage, and black olive relish.
Zucchini Flower: Eggplant caviar with parsley.
Preparation of the tomato coulis:
In a heavy sauce pan, heat 1 tablespoon of extra virgin olive oil. Add the
white onion and garlic cloves. and sweat over medium heat for five minutes.
Add chopped tomato and simmer for 20 minutes. Remove from heat, purJe, and
add seasonings, vinegar, and remaining olive oil. Strain and serve chilled.
Preparation of the fritters:
Mix the goat cheese and mascarpone with the herbs and seasonings. Roll into
a cylinder and refrigerate. Cut into 1 1/2-inch tubes and bread lightly
with panko bread crumbs. Fry in extra virgin olive oil. Drain and reserve
warm.
To finish the dish:
Place warm goat cheese fritters on the chilled greens. Combine the sherry
vinegar, oil, and salt and pepper. Place stuffed chilled vegetables around
and drizzle with both sauces. Serve chilled.
Yield: 4 servings
Recipe By : CHEF DU JOUR SHOW #DJ9333
Posted to MC-Recipe Digest V1 #255
Date: Wed, 23 Oct 1996 14:32:55 PST
From: minnie@juno.com (Louise M McCartney)
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