Incredible Beef Resepi - Lemon Garlic Chicken Souvlaki

Directions for: Capellini Nests with Grilled Vegetables

Ingredients

Pasta Nests

3 Tbsp olive oil

1 garlic, clove, minced

3 tsp chopped fresh basil

1 Tbsp Parmigiano-Reggiano cheese

pinch salt

1 450 g package capellini noodles

freshly cracked black pepper

Vegetable Filling

3 Tbsp olive oil

freshly cracked black pepper

2 baby eggplant

salt

2 medium leek, white part only

2 large portobello mushroom

cup sugar snap peas

1 Tbsp olive oil

1 red pepper, diced

cup Parmigiano-Reggiano cheese, grated

2 small yellow tomato, diced for garnish

fresh chopped basil, for garnish

grated Parmigiano-Reggiano cheese, for garnish

Directions

Pasta Nests

1. Preheat oven to 375 degrees F. Place rack in bottom third of oven.

2. Mix olive oil, garlic, basil, cheese and salt together in a bowl. Brush a large non-stick 12 cup muffin tin with the olive oil mixture.

3. Boil capellini in salted water for 2 to 3 minutes. Drain pasta but do not rinse. Noodles will be sticky.

4. Divide noodles evenly between 12 muffin cups. Let noodles cool. Use your fingers to press noodles up the sides of the muffin cups to form nest shapes.

5. Brush nests with a little olive oil mixture. Reserve remaining olive oil mixture for vegetables. Sprinkle nests with cracked black pepper.

6. Bake noodle nests on bottom rack of oven for 10 minutes or until noodles are golden on bottom. Move to upper rack and broil for about 5 minutes until golden and crispy around edges. Remove from oven to cool.

Vegetable Filling

1. Preheat grill.

2. Slice the eggplant in thin lengthwise slices and sprinkle with some salt.

3. Cut green ends off leeks. Leaving the root end intact remove root hairs from leeks. Rinse leeks thoroughly under water using your hands to leaf through layers and remove sand.

4. Pull stems off mushrooms and discard.

5. Cut snow peas into thirds and blanch in boiling, salted water for 3 minutes. Immerse into cold water and drain. Reserve peas for the end.

6. Toss vegetables, except red pepper and peas, in oil until well coated.

7. Grill all vegetables about 3 minutes on each side or until evenly browned. Remove vegetables from the grill and place back in bowl with remaining olive oil mixture.

8. Allow vegetables to cool slightly then cut into small dice. Set aside.

9. Heat 1 tablespoon of olive oil in a saut pan. Add diced red peppers and cook for 3 minutes or until soft.

10. Add the diced grilled vegetables and toss well. Adjust the seasoning.

11. Add the snap peas. Toss several times until mixture is warmed through. Stir in 1/4 cup Parmigiano-Reggiano cheese.

12. Place noodle nests back into warm oven to heat before finishing vegetables. Remove nests from oven and spoon vegetables into nests. Top with diced yellow tomatoes, freshly chopped basil and more grated Parmigiano-Reggiano cheese.

See more: Grill, Summer, Side, Barbeque, Bake, Vegetables, Cheese, Pasta, BBQ