Grilled artichokes with olive oil, sunflower oil, and salt. These artichokes are grilled in the traditional manner and seasoned with parsley and garlic.
Vegetables with a Difference
There is a great tendency towards vegetarian food, more healthy orientated. They will be a hit on your menu!
Mediterranean Crepes
Ingredients for 5 portions:
– 250g Crepes Mix
– 350g Char grilled Aubergines
– 350g Zingara Sauce
– 200g Cream of Asparagus
– 25g Freshly Grated Parmesan
– 1 Tbs Finely chopped Mixed Herbs
– Salt and Pepper
First make the crepes mixing with 500ml water and a touch of salt. Oil the base of a crepe pan, heat and then add a spoonful of the mixture. Tip the pan all around so that the batter makes a thin circle approximately 4 inches in diameter. Remove once done and continue till the batter is finished. This should make approximately 20 pancakes. Keep the pancakes to one side.
Lightly oil a round oven proof dish and place one pancake inside it. Assemble, alternating with the different fillings, starting with a layer of zingara first, pancake, slice of char grilled aubergine, pancake, then a thin layer of cream of asparagus and lastly the pancake. Cover with foil and bake for approximately 10 minutes until hot.
Turn out into a plate. Sprinkle with the parmesan and herbs. Place under a grill to melt and serve at once.
Couscous Terrine
Ingredients for 6 portions:
– 500g Couscous
– 760g Chargrilled Aubergines
– 400g Chargrilled Peppers
– 20ml Extra Virgin Olive Oil
– 1 Onion Diced
– 1 Bunch Flat Leaf Parsley Chopped
– 1 Tsp French Grain Mustard
Cook the couscous in the normal way, leaving it slightly stickier than normal. (This can be done by adding more liquid when cooking).
Fry the onion in the olive oil, then mix with the parsley, mustard, pomdorina, and pizzicosa. Stir into the couscous.
Line a 10 inch loaf tin with cling film. Layer the sliced aubergines at the bottom, then press on half of the couscous. Place the remaining aubergine slices on top, then the chargrilled peppers. Lastly topping with the remaining couscous. Refrigerate until needed.
Turn out onto a large plate and cut into slices. Serve at once. (This can be made into individual portions using smaller containers and therefore easier to portion). It can be accompanied by a mixture of crème fraiche and herbs.
Menu Carciofi Grigliati 780g
Grilled artichokes flavoured with olive oil, sunflower seed oil, salt, grilled according to the traditional method, and flavoured with parsley and garlic.
Ideal as a side dish for meat or fish. Excellent for cold buffets, pizza and sandwiches. Ready to serve cold or warm. For hot sandwiches and canapés, served with other grilled meats or hamburgers.
Whole Grilled Prataioli Mushroom 1200g
First class, grilled field mushrooms.
Ideal for hors d’ oeuvers, side disches, rice salads or pasta.
Grilled Onions in Oil 800g
Medium-size onions of Boretto cut in half and grilled in the traditional manner, with olive oil and sunflower oil. They are beautiful, sweet in flavor, white, with a firm texture.
Excellent as hors d’oeuvres for buffets, and as a side dish to be served with meat or seafood. Recommended for pizzas, hot hamburgers, sandwiches, canapés, etc.
Char Grilled Salads
The following recipes were tested by ourselves one day while experimenting with the char grilled range of vegetables, and we found that these dishes were extremely popular and of course gave ideas for more exciting vegetarian dishes without actually emphasising this.
Char grilling is the path of the future trend to a healthier way of eating, while serving delicious recipes that are mouth-watering and leave the customer thinking “I’ll Come Back Again For More !”
Warm Aubergine and Goats Cheese Salad
Ingredients for 1 portion:
– 2 Slices Char Grilled Aubergines
– 2 Slices Goats Cheese
– 2 Sundried Tomatoes
– 30g Mixed Lettuce Leaves
– 20ml Extra Virgin Olive Oil
– 5ml Aggazzotti Balsamic Vinegar
– Salt and Pepper
Lay the round char grilled aubergine slices on a baking tray, place the goats cheese slices on top. Finely slice the sundried tomatoes and sprinkle on top. Place under a grill to heat through and lightly melt the goats cheese.
Toss the mixed lettuce leaves in the extra virgin olive oil and balsamic vinegar, salt and pepper to taste.
Place the mixed dressed leaves on a plate top with the aubergine and goats cheese and serve at once.
Char Grilled Peppers and Aubergine Salad
Ingredients for 4 portions:
– 400g Char Grilled Peppers
– 400g Char Grilled Aubergines
– 5 Tbs Extra Virgin Olive Oil
– 10g Miniature Capers
– 2 Garlic Cloves
– 2 Tbs Fresh Thyme Leaves
– 15ml Aggazzotti Balsamic Vinegar
– Salt and Pepper
– Crusty Hot Bread to Serve
Strip the leaves off the thyme. Peel the garlic and cut into wafer-thin slices.
Choose an oven proof dish that can be brought to the table and brush it with the oil. Lay alternating slices of char grilled aubergine and peppers in rows like overlapping playing cards to fill the dish.
Season the layer with salt and pepper, scatter some thyme leaves, garlic and miniature capers. Drizzle some more of the oil over the top and place under a hot grill until the top is nicely browned.
Mix the remaining oil with the balsamic vinegar.
Dress the surface with it, and serve with warm crusty bread.