barbara-in-va
Well-known member
This was dinner tonight along with a beautiful piece of Halibut that I roasted and topped with a dab of fennel jam. The pasta was sooo good that DH and I practically polished off the entire potfull! My notes follow.
Fusilli with Roasted EGgplant, Fall Vegetables and Balsamic-Dijon Vinaigrette
Source: Michael Chiarello, Tra Vigne
Vinaigrette:
2 T Dijon mustard
3 T balsamic vinegar
1 t finely chopped fresh thyme
salt and pepper
3/4 c EV olive oil
1 eggplant, about 1 lb, sliced about 3/4" thick
salt
5 T EV olive oil
2 t finely chopped fresh thyme
2 t minced garlic
pepper
1 lg fennel bulb, sliced about 1/2" thick
1 lg zucchini, about 1/2 lb, sliced diagonally about 1/2" thick
1 pint pearl onions, peeled
1 lg red pepper, roasted, peeled, seeded and cut into 1/2" dice
3/4 LB fussili
3 T finely chopped fresh flat leaf parsley
3 T fresh grated Parmesan cheese
To make the vinaigrette, combine the mustard, vinegar, thyme, and salt and pepper to taste in a bowl or blender and whisk or blend to mix. While whisking vigorously or with the machine running, add the oil in a thin, steady stream so the mixture emulsifies. You should have about 1 C. (may be made 1-2 days ahead.)
Preheat oven to 475°F. Salt the eggplant for 30 minutes, then rinse and dry. Toss the eggplant with 1 1/2 T olive oil, 1 t thyme, 1 t garlic and a little pepper. Place on baking sheet and roast in the oven until brown on both sides and tender, about 30 minutes. Toss the fennel, zucchini, and onions in a bowl with 3 T of the olive oil, the remaining 1 t thyme, the remaining 1 t garlic and salt and pepper to taste. Place on a baking sheet and roast in the oven until brown and tender, about 20 minutes. While the begetables are roasting, check and turn them occasionally and remove any pieces that are done before the others. Let the vegetables cool, then dice into 1/2" pieces. Place in a large bowl with the roasted pepper.
Meanwhile, bring a large pot of water to boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Place the bowl with the veggies on top of the pasta pot to reheat, if necessary. When the pasta is done, drain and add to the bowl of veggies. Toss well with about 1/2 C vinaigrette. Taste and add more if needed. Add the parsley and Parmesan and toss again. Taste for seasoning.
Serve warm or at room temp.
Notes: I used whole wheat pasta and the flavors of the veggies and vinaigrette masked the less than lovely flavor of the pasta!
I strongly dislike all bell peppers so I left it out.
I boiled the onions for 2 minutes, drained and submerged into ice water. They then peeled very easily.
I forgot the parsley and added a gracious plenty of Parmesan cheese--lots more than 3T!
I could have eaten the entire pan of veggies when I pulled them out of the oven for the roasting stage. The fennel was absolutely amazing!
A wonderful dinner for a VERY cold evening.
Enjoy!
Fusilli with Roasted EGgplant, Fall Vegetables and Balsamic-Dijon Vinaigrette
Source: Michael Chiarello, Tra Vigne
Vinaigrette:
2 T Dijon mustard
3 T balsamic vinegar
1 t finely chopped fresh thyme
salt and pepper
3/4 c EV olive oil
1 eggplant, about 1 lb, sliced about 3/4" thick
salt
5 T EV olive oil
2 t finely chopped fresh thyme
2 t minced garlic
pepper
1 lg fennel bulb, sliced about 1/2" thick
1 lg zucchini, about 1/2 lb, sliced diagonally about 1/2" thick
1 pint pearl onions, peeled
1 lg red pepper, roasted, peeled, seeded and cut into 1/2" dice
3/4 LB fussili
3 T finely chopped fresh flat leaf parsley
3 T fresh grated Parmesan cheese
To make the vinaigrette, combine the mustard, vinegar, thyme, and salt and pepper to taste in a bowl or blender and whisk or blend to mix. While whisking vigorously or with the machine running, add the oil in a thin, steady stream so the mixture emulsifies. You should have about 1 C. (may be made 1-2 days ahead.)
Preheat oven to 475°F. Salt the eggplant for 30 minutes, then rinse and dry. Toss the eggplant with 1 1/2 T olive oil, 1 t thyme, 1 t garlic and a little pepper. Place on baking sheet and roast in the oven until brown on both sides and tender, about 30 minutes. Toss the fennel, zucchini, and onions in a bowl with 3 T of the olive oil, the remaining 1 t thyme, the remaining 1 t garlic and salt and pepper to taste. Place on a baking sheet and roast in the oven until brown and tender, about 20 minutes. While the begetables are roasting, check and turn them occasionally and remove any pieces that are done before the others. Let the vegetables cool, then dice into 1/2" pieces. Place in a large bowl with the roasted pepper.
Meanwhile, bring a large pot of water to boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Place the bowl with the veggies on top of the pasta pot to reheat, if necessary. When the pasta is done, drain and add to the bowl of veggies. Toss well with about 1/2 C vinaigrette. Taste and add more if needed. Add the parsley and Parmesan and toss again. Taste for seasoning.
Serve warm or at room temp.
Notes: I used whole wheat pasta and the flavors of the veggies and vinaigrette masked the less than lovely flavor of the pasta!
I strongly dislike all bell peppers so I left it out.
I boiled the onions for 2 minutes, drained and submerged into ice water. They then peeled very easily.
I forgot the parsley and added a gracious plenty of Parmesan cheese--lots more than 3T!
I could have eaten the entire pan of veggies when I pulled them out of the oven for the roasting stage. The fennel was absolutely amazing!
A wonderful dinner for a VERY cold evening.
Enjoy!