2/29/2024 0 Comments Eggplant stacks with mozzarellaSprinkle each tomato slice with a small pinch of coarse or flaked sea salt and freshly ground black pepper. Place smaller tomato slices on top of the mozzarella. Spread a small spoonful of pesto over each eggplant round and top it with a slice of mozzarella. Next, top each tomato slice with a grilled eggplant round that is equal in size (or slightly smaller). Sprinkle each with a small pinch of coarse or flaked sea salt. Line another baking sheet or your work surface with parchment, and place 10 of the largest tomato slices on top in a single layer. Transfer the eggplant back to the baking sheet to cool. 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. Place the vinegar in a small, heavy saucepan and bring to a boil over medium-high heat.
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