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Venetian Vegetable Casserole
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Date product posted
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0
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3829
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Tue September 18, 2007
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Italian food recipe: Venetian Vegetable Casserole
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Keywords:
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vegetable, casserole
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Introduction:
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"The best way to make these vegetables delicious is to cook them in olive oil," Francesco says. His technique for this spazzatino di vendure is to precook all the vegetables, then combine them with the olive oil and seasonings before serving. Francesco recommends serving this vegetable casserole with roast rack of lamb.
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Ingredients:
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2 carrots, peeled and sliced
1 cup (125 g) diced peeled acorn or butternut squash
1 cup (85 g) small pieces of cauliflower
2 stalks celery, diced
9 pearl onions, peeled
1 cup (75 g) 1-inch (2.5 cm) pieces of slender asparagus
6 tablespoons (90 ml) extra virgin olive oil
2 small red bell peppers (capiscums), seeded and diced
3 large cloves garlic
3 sun-dried tomatoes, finely chopped
1.5 cups (375 g) chopped onions (fresh, oven-dried, or canned)
4 sprigs fresh thyme
Salt and freshly ground black pepper to taste
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Description:
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Steam or boil the carrots, squash, and cauliflower, celery, fennel, and onions together about 10 minutes. Add the asparagus and steam for another 2 minutes. Drain the vegetables, plunge them in a large bowl of ice water, and allow them to chill. Heat 2 tablespoons (30 ml) of the oil in a large, heavy skillet.
Add the peppers, garlic, and sun dried tomatoes. Saute until the peppers are tender. Stir in the tomatoes, thyme, and remaining olive oil. Cook for 5 minutes longer. Just before serving, add the cooked vegetables, cook about 5 minutes, then season with salt and pepper and serve.
RECIPE COURTESY OF FRANCESCO ANTONUCCI
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Serves ( 4 person is Default ):
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Makes 4 servings
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Italian food recipe: Venetian Vegetable Casserole
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