[ Ссылка ]

Chef Paul Cecconi from Brodo Kitchen.

Root vegetable salad with poached egg, baked goat cheese, hazelnuts and warm mushroom-bacon dressing.

½ LB ASSORTED MUSHROOMS-ROUGH CHOPPED
2 SHALLOTS-SLICED
6 CLOVES GARLIC-SLOWROASTED
3 SLICES BACON-SLICED INTO SKINNY STRIPS
1 CUP EXTRA VIRGIN OLIVE OIL
2 TSP DIJON MUSTARD
2 TBSP WHITE WINE
¼ CUP APPLE CIDER VINEGAR
1 TBSP HONEY
TO TASTE SALT/PEPPER


METHOD:

-SAUTÉ THE BACON IN A MEDIUM HEAT FRY PAN TIL RENDERED HALF WAY
-ADD THE MUSHROOMS ALONG WITH 1/4 CUP OF THE EXTRA VIRGIN OLIVE OIL AND COOK FOR APPROX 2 MINUTES
-ADD IN THE SHALLOTS AND THE ROASTED GARLIC AND COOK A FURTHER 3-4 MINUTES
-DEGLAZE THE PAN WITH THE WHITE WINE
-ADD THE REMAINING INGREDIENTS AND SIMMER FOR JUST A FEW MINUTES THEN SET ASIDE WHEN READY TO USE


Paul Cecconi, Chef | Owner | BRODO Kitchen
Open 11am to 7pm Monday to Saturday
483 Main Street, Downtown Penticton
www.tastebrodo.com
@tastebrodo | #tastebrodo

Visit www.PentictonFarmersMarket.org for info on Winter Markets at Shatford Centre
Twtitter: @PenFarmMarket | Facebook: Penticton Farmers Market

свернуть