6 port.
3 dl matvete/havreris
250 g sparris
200 g halloumi
1 förpackning blandade bönor (230 g avrunnen)
rödlök
skivade kärnfria oliver
1 burk pesto (Genovese) 190 g
olivolja
Semesterminne:
restaurangen Gjelina i Venice, Los Angeles. Hörde om deras goda pizzor så att
vi (jag och min man) åt pizza, förstås. Efteråt kom vi på att det fanns massa
annat gott att beställa. Min dotter tipsade mig om en god vegetarisk rätt –
rostad pumpa med granatäpple- och myntapesto. Och surprise! Jag fick i present
(av min dotter) boken ”Gjelina: Cooking from Venice, California” skriven av
ägaren och kocken Travis Lett. Från boken lagade rätten jag blev tipsad om:
Rostad pumpa med granatäpple- och myntasås. Jag hade det som efterrätt men den
kan också serveras sidan om grillat kött till exempel.
Pesto:
Receptet från boken "Gjelina: Cooking from Venice, California”
Ingredients:
1 kabocha or red kuri squash, halved across the equator and seeded
¼ cup (60 ml) water
2 tbsps extra-virgin olive oil
Kosher salt
Freshly ground black pepper
½ cup (120 ml) Mint-Pomegranate Pesto (recipe follows below)
Flaky sea salt
For the squash: Preheat the oven to 425°F (220°C).
Place the squash halves, cut-side down, in a large roasting pan. Add the water, cover with aluminum foil and roast until the squash has softened, about 35 minutes. Remove from the oven and transfer the squash to a platter or cutting board to cool. Cut the cooled halves into thirds. (Note: the kabocha can be stored in the refrigerator before serving for up to a day.)
Heat a large grill pan over high heat.
Drizzle the squash pieces with the olive oil, turning to coat, and season with kosher salt and pepper. Cook the squash pieces until well-charred, about 5 minutes. Resist the urge to meddle. The pieces will release easily from the pan once they begin to blacken. Turn the pieces over and cook on the other side until charred, 3 to 4 minutes longer.
To serve: Transfer to a serving platter, spoon the pesto on top, and season with sea salt. Serve warm.
Pomegranate molasses can be found in Middle Eastern markets. It brings a little sweetness to the pesto and balances the acidity. Add the lime juice just before serving to keep it from discoloring the mint.
Yield: Makes 1½ cups (300 grams)
Pesto Ingredients
1 cup (30 g) fresh mint, chopped
⅓ cup (55 g) pomegranate seeds
1 tbsp shallot, minced
1 cup (240 ml) extra-virgin olive oil
1 tbsp pomegranate molasses
2 tbsp freshly grated Parmesan cheese
1 tbsp fresh lime juice
1 tsp lime zest, finely grated
1 garlic clove
Kosher salt
Instructions: In a small bowl, combine the mint, pomegranate seeds, shallot, olive oil, pomegranate molasses, Parmesan and lime zest. Using a Microplane grater to grate the garlic into the mixture, stirring to combine. Season with salt. Allow to stand at room temperature for about 30 minutes.
To serve: Store in an airtight container in the refrigerator for up to 2 days. Bring the Pomegranate Pesto to room temperature (do not heat), and stir in the lime juice just before serving.
Bild från boken:
Inlägg
Alla kommentarer
