RECIPE # 4956 - RATATOUILLE CRUDO, Friday, February 1, 2013 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4956 - RATATOUILLE CRUDO, Friday, February 1, 2013

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CHEF DEB PAQUETTE / ETCH RESTAURANT

Ingredients:

1 c. fennel

1 medium zucchini

1 medium yellow squash

1 large carrot

4-5 button mushrooms

1/2 c. Italian parsley leaves

6 basil leaves, chiffonade

2 c. arugula

2 T. capers

1/2 c. parmesan

1/2 t. salt

1 t. black pepper

1/3 c. garlic oil (see recipe)

Pea pesto (see recipe)

Red bell pepper essence (see recipe)

 

Garlic Oil:

1/2 c. whole garlic cloves

2 c. canola oil

1 c. olive oil

 

Pea Pesto:

1 c. frozen green peas

2 T. butter

2 T. water

2 T. truffle oil

2 T. olive oil

1/4 t. salt

Pinch of cayenne

 

Red Bell Pepper Essence:        

1 red bell pepper, roasted, skinned and seeded

1 28oz. can of high-quality diced tomatoes

1/4 c. garlic oil

2 cloves garlic, reserved from garlic oil

1/4 c. canola oil

1 t. smoked paprika

Pinch of cayenne

 

Method: To make garlic oil, heat canola oil and garlic in a sauce pot on low. Let simmer until garlic is browned but not burnt, about 15-20 minutes. Cool and add olive oil. Store in refrigerator, keeping garlic cloves in oil.

 

To make pea pesto, defrost peas with water and butter in microwave or on the stove. Blend and puree with remaining ingredients until smooth. Strain if pea skins remain.

 

To make red bell pepper essence, heat oven to 350 degrees. Place tomatoes on a small sheet pan and roast until no liquid remains, about 20-25 minutes. Blend with roasted pepper, garlic cloves and remaining ingredients. Puree until smooth. Cool and store in squirt bottle.

 

Slice fennel bulb, zucchini, yellow squash, carrot and mushrooms very thin with a mandolin. Toss in bowl with herbs, capers, garlic oil and parmesan. Season with salt and pepper. To plate, smear pea pesto in a half-circle on one side of plate. Grab a large handful of salad mixture and gently mold to get together, place it on the plate slightly covering the pesto. On the other side, squirt several dots of red bell pepper essence and then top salad with extra parmesan.

 

Serving Size: One large meal-sized salad.

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