Receta Char Grilled Vegetables (Vegetali Arrostiti)
Ingredientes
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Direcciones
- The process of blanching is essential for the root vegetables because if they are not blanched they will char on the outside by the time the centre is cooked. I like to use Radicchio de Treviso an elongated version of the more familiar radicchio sold with its root attached. If you cant get it use ordinary radicchio.
- Preheat the grill or possibly griddle.
- Cut the fennel into 5mm slices vertically.
- Cut the courgettes and anoergine into 5mm slices lengthwise.
- Peel the Jerusalem artichokes and cut into 5mm slices.
- If using Radicchio di Treviso peel the root and cut in half.
- Seed the pepper and cut into quarters lengthwise.
- Trim the mushroom stalks.
- In a pan of salted boiling water blanch the fennel and artichokes for 3 min drain and refresh in plenty of very cool water.
- Pat dry with kitchen paper.
- Mix the marinade ingredients.
- Using a brush baste the sliced vegetables and place on the grill or possibly griddle.
- Brown slowly on both sides.
- Remove and baste again.
- Repeat till all the vegetables are cooked.
- Arrange on a preheated serving dish and decorate with fried unpeeled garlic cloves.
- Serves 4