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Add a photoRaciónes: 12
Ingredientes
- 3 Tbsp. extra virgin olive oil
- 1 x garlic, clove, chopped
- 3 tsp minced fresh basil
- 1 Tbsp. Parmigiano-Reggiano cheese
- 1 pch salt
- 1 x 450 g package capellini noodles freshly cracked black pepper Vegetable Filling
- 3 Tbsp. extra virgin olive oil freshly cracked black pepper
- 2 x baby eggplant salt
- 2 med leek, white part only
- 2 lrg portobello mushroom
- 1/2 c. sugar snap peas
- 1 Tbsp. extra virgin olive oil
- 1 x red pepper, diced
- 1/4 c. Parmigiano-Reggiano cheese, grated
- 2 sm yellow tomato, diced for garnish fresh minced basil, for garnish
Direcciones
- Grated Parmigiano-Reggiano cheese, for garnish
- Preheat oven to 375 degrees F. Place rack in bottom third of oven.
- Mix extra virgin olive oil, garlic, basil, cheese and salt together in a bowl. Brush a large non-stick 12 c. muffin tin with the extra virgin olive oil mix.
- Boil capellini in salted water for 21/2 to 3 min. Drain pasta but don't rinse. Noodles will be sticky.
- Divide noodles proportionately between 12 muffin c.. Let noodles cold. Use your fingers to press noodles up the sides of the muffin c. to create nest shapes.
- Brush nests with a little extra virgin olive oil mix. Reserve remaining extra virgin olive oil mix for vegetables. Sprinkle nests with cracked black pepper.
- Bake noodle nests on bottom rack of oven for 10 min or possibly till noodles are golden brown on bottom. Move to upper rack and broil for about 5 min till golden brown and crispy around edges. Remove from oven to cold.
- Vegetable Filling:Preheat grill.
- Slice the eggplant in thin lengthwise slices and sprinkle with some salt.
- Cut green ends off leeks. Leaving the root end intact remove root hairs from leeks. Rinse leeks thoroughly under water using your hands to leaf through layers and remove sand.
- Pull stems off mushrooms and throw away.
- Cut snow peas into thirds and blanch in boiling, salted water for 3 min. Immerse into cool water and drain. Reserve peas for the end.
- Toss vegetables, except red pepper and peas, in oil till well coated.
- Grill all vegetables about 3 min on each side or possibly till proportionately browned. Remove vegetables from the grill and place back in bowl with remaining extra virgin olive oil mix.
- Allow vegetables to cold slightly then cut into small dice. Set aside.
- Heat 1 Tbsp. of extra virgin olive oil in a saute/fry pan. Add in diced red peppers and cook for 3 min or possibly till soft.
- Add in the diced grilled vegetables and toss well. Adjust the seasoning.
- Add in the snap peas. Toss several times till mix is warmed through. Stir in 1/4 c. Parmigiano-Reggiano cheese.
- Place noodle nests back into hot oven to heat before finishing vegetables. Remove nests from oven and spoon vegetables into nests. Top with diced yellow tomatoes, freshly minced basil and more grated Parmigiano-Reggiano cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 12 servings | |
| Calories 222 | |
| Calories from Fat 76 | 34% |
| Total Fat 8.59g | 11% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 259mg | 7% |
| Total Carbs 30.57g | 8% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.76g | 1% |
| Protein 5.76g | 9% |
