Welcome to italian cooking Guide
Italian Cooking Deserts Article
. For a permanent link to this article, or to bookmark it for further reading, click here.
Salad of grilled vegetables, rucola, asparagus and parmesan recipe
from: SantuIngredients:
- Rucola lettuce-60 gms
- Confit onion-10 gms
- Confit Garlic-10 gms
- Olive oil-400ml (for confit)
- Red pepper-10gms
- Yellow pepper-10gms
- Green and yellow zucchini-20gms
- Asparagus-15gms
- Salt-5gms
- Black pepper-5gms
- Parmesan-10 gms
- Croutons-15gms
- Pine nuts-5gm
Dressing Ingredients:
- Balsamic vinegar-15ml
- Olive oil-25ml
- Salt-5gms
- Pepper-5gms
Procedure of making Grilled vegetables Salad:
Trim and wash all vegetables. Marinate with salt, pepper and olive oil for about 10 mins, grill and refrigerate them. For the confit onion and garlic, heat oil in small saucepan. Add garlic and onion; cook over very low heat until soft, about 1 hour (do not brown). In an airtight jar, combine all ingredients for dressing; shake well.
Finally, mix all the ingredients in a bowl with the balsamic dressing.
Garnish with parmesan shavings, croutons and pine nuts. Serve cold.
Italian Cooking Deserts News