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Ingredientes
- 1 x Fresh red pepper
- Â Â Eggplant
- Â Â Yellow squash
- Â Â Purple onion
- Â Â Red pepper
- Â Â Zucchini
- Â Â Shitake mushroom caps
- Â Â Extra virgin olive oil
- Â Â Salt and pepper to taste
- 1 x Shallot minced
- 1 tsp Chopped garlic
- 1 tsp Dijon mustard
- 10 x Basil leaves minced
- 1/3 c. Balsamic vinegar
- Â Â Juice from roasted pepper
- Â Â (see roasting technique for above)
- 1/3 c. Extra virgin olive oil
- 1 tsp Chopped garlic
- 1 Tbsp. Pine nuts
- 2 bn Basil
- 1 Tbsp. Extra virgin olive oil
- Â Â Salt to taste
Direcciones
- Grilled Pepper
- Preparation: Roast one red pepper over open flame till the skin is charred. Wrap the pepper in plastic wrap so which the skin can be easily removed later. Let cold and then proceed to peel. Reserve the juices from the roasted pepper for use later in the vinaigrette recipe.
- Vegetable
- Preparation: Slice the vegetables into 1/2-inch pcs. Baste with extra virgin olive oil and season with salt and pepper.
- Vinaigrette
- Preparation: Combine shallot, garlic, Dijon and minced basil leaves. To start the emulsion process, stir in balsamic vinegar. Add in the reserved juices from the roasted pepper. This sequence will allow the juices to fortify the rest of the vegetables. Finish the mix by slowly adding the extra virgin olive oil. Mix thoroughly.
- Basil Pesto
- Preparation: Place all ingredients listed above in a food processor and process till the mix reaches a puree consistency. Additional extra virgin olive oil may be used to adjust the consistency of the mix.
- Assembly of the Terrine: (Note:This recipe requires a 3-inch PVC pipe piece for the terrine mold. The PVC may be cut according to your individual specifications, and your local hardware store should be able to assist with this process.) Place the PVC piece in the center of an empty plate to serve as a mold. "Shingle" the vegetables within the PVC piece by layering them in the following order, adding a splash of vinaigrette between each vegetable layer: eggplant, yellow squash, purple onion, red pepper, zucchini and shitake mushroom caps. Top the tureen with julienned red pepper and drizzled balsamic vinaigrette.
- Lift the PVC mold and arrange mozzarella pcs around the plate. Alternate cheese pcs with dollops of vinaigrette and Basil Pesto. Garnish entire plate with pcs of fresh basil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1637g | |
| Calories 1232 | |
| Calories from Fat 818 | 66% |
| Total Fat 92.87g | 116% |
| Saturated Fat 12.61g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 135mg | 6% |
| Potassium 3388mg | 97% |
| Total Carbs 95.81g | 26% |
| Dietary Fiber 34.2g | 114% |
| Sugars 54.1g | 36% |
| Protein 17.15g | 27% |
