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.
Meanwhile:
  •  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.
Finally:
  • 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.

4 comments:

  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!

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    Replies
    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.

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