22 February, 2011

Italian Verrines

I found this recipe while looking for easy appetizers ideas. I was a bit skeptical about "easiness" of the whole endeavor at first. Turns out, as long as you have a blender/food processor and some Qtips (to wipe the glasses) these are a breeze to make. Here is my, slightly modified version of Italian verrines

What you need:
(for 8 verrines)

Green layer
1 large zucchini
1 shallot
parsley leaves 
1/2 tsp olive oil 
salt and pepper

White layer
1 cup plain yougurt
basil leaves
1 bulb roasted garlic
salt and pepper

Red layer
2 medium red peppers
1 tsp oregano (dried is fine)
1 garlic clove
olive oil
salt pepper

What to do:

Begin with red layer, since it requires the most time:
  • Preheat oven to 350.
  • Place peppers on a jelly-roll pan. Lightly coat peppers with olive oil. Bake for 30 minutes (until blackened on all sides) turning occasionally. 
  • Place peppers in a large zip-top plastic bag; seal. Let stand 20-30 minutes (until cool enough to handle). At this point you should have no problem peeling off the skin. Cut peppers in half lengthwise; discard membranes and seeds.  Cut peppers in long strips.
  • Place pepper in a small bowl.  Sprinkle with oregano and drizzle with olive oil.  Let stand to marinate for 15-20 minutes.
  •  Cut zucchini into small cubes and fry in a pan with shallots and olive oil.  
  • Place zucchini mix in the blender, add parsley, drizzle with olive oil and process until smooth.
  • You might need to add a little bit of water, to make a smooth cream.  Add water gradually, one teaspoon at a time.
  • Spoon zucchini cream into glasses.  Place glasses in the fridge.
  • In a small bowl mix yogurt, roasted garlic (it should puree easy) and minced basil leaves.  Add salt and pepper to taste.
  • Spoon white layer onto the green one.  Place glasses in the fridge.
  • Process marinated red peppers, garlic, salt and pepper in the food processor, until smooth.
  • Spoon red layer on top of verrines.  Place them in the fridge for 10 minutes before serving.

Tips and Suggestions:
  • Experiment with spices.  Use your favorite herbs for each layer.


  1. These look fancy! Thanks for stopping by "my place" and following along.

    PS- I see you're in Montreal. We were just there last summer for my cousin's wedding. We loved the food and sights!

    1. They look fancy but they are very easy to make.
      Happy you loved Montreal. It's an amazing city and each corner has its own vibe and personality. I can never get enough of wondering around.