Cook, covered and turning once, until the eggplant flesh is tender through the center, but not completely soft and limp, 4 to 5 minutes per side. When the grill is hot, use tongs to place the eggplant rounds on the grill. Place the eggplant rounds in a single layer on a rimmed baking sheet, and brush both sides with olive oil. You can also freeze it in ice cube trays or an airtight container for up to 6 months. The pesto will keep, in an airtight container in the refrigerator, for up to 3 days. Add more oil-up to 1/4 cup-to thin the pesto if you wish. Scrape down the side of the bowl, add the parmesan, and blend briefly to incorporate it. With the motor running, pour ½ cup of olive oil through the top feed tube, and blend until the mixture is smooth and creamy. Add the basil leaves, nuts, the ¼ teaspoon of salt, and the ¹/₈ teaspoon of pepper and process until the ingredients won’t break down any further. 2.įinely chop the garlic in a food processor. Gently squeeze out excess water and let them stand briefly between paper towels to absorb excess moisture. Lift the leaves and transfer them to a colander to drain. Immediately remove them with a spider or slotted spoon and immerse them in the ice water. Drop the basil leaves into the boiling water, just for a few seconds until they wilt. Place the uncovered container in hot water until you can stir the reduction, adding drops of hot water as needed to thin it to your desired consistency.īring a small pot of water to a boil and place a bowl of ice water next to the stove. When you are ready to use it again, bring it to room temperature. Store the reduction in an airtight, heatproof container in the refrigerator it will keep indefinitely. Check the consistency: It should be syrupy and coat the back of a spoon. Reduce the heat to low and gently simmer until the vinegar reduces to about one-quarter of its original volume, about 20 minutes. Serves 6.Place the vinegar in a small, heavy saucepan and bring to a boil over medium-high heat. Bake polenta stacks until heated through and cheese melts, about 15 minutes. Top each with tomato slice (save remaining polenta and cheese for another use). Cut cheese into 1/3-inch thick slices place atop squares. Sprinkle eggplant and tomatoes with oregano. Drizzle each slice with a few drops of vinegar. Arrange 12 tomato slices on large plate (discard end slices). Broil until brown, about 4 minutes per side. Brush with oil on both sides sprinkle with salt and pepper. Cover, keep chilled.) For stacks: Preheat broiler. Chill until cold, about 1 hour.(Can be made 1 day ahead. Add cheese and butter whisk until melted. Reduce heat to medium-low simmer until polenta is very thick, whisking constantly, about 6 minutes. Bon Appetit January 1995 NOTESĬopy Polenta Stacks with Eggplant, Tomato And Mozzarellaįor polenta: Bring 2 cups water and salt to boil in heavy small saucepan. For polenta: Bring 2 cups water and salt to boil in heavy small saucepan.
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