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| Yield: |
| 1 |
| Ingredients: |
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1/2 cup
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Red wine |
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60 ml
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Red wine vinegar |
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1
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Garlic clove, smashed |
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1/8 tsp
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Hot red pepper flakes |
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1/8 tsp
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Fennel seeds |
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40 ml
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Sugar |
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4
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Dried figs, cut in half |
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1 head
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fennel, cut into quarters |
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1 sm
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Dumpling squash, peeled and cut into |
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1
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Red onion, peeled and cut into 4 slices |
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Extra virgin olive oil |
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Salt and freshly ground black pepper |
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4 piece
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carta musica |
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60 g
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Small chicory leaves, washed and dried wel |
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1 sm
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Piece parmesan cheese for shaving |
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| Method: |
Combine the red wine, 2 tablespoons red wine vinegar, hot red pepper flakes, fennel seeds and sugar in a nonreactive saucepan. Bring to a boil and reduce by a quarter. Add the figs and simmer for 15 minutes. Remove the figs and reduce the wine mixture to a syrup. Add the figs back to the syrup and allow to cool.Preheat grill to medium high.Toss the squash, fennel and onion slices with extra virgin olive oil and season with salt and pepper.
Grill on each side, slowly browned and tender, if necessary finish in the oven. Set aside. Sprinkle with 2 teaspoons red wine vinegar. Arrange the carta musica on each of four plates.Toss the chicory with 2 tablespoons extra virgin olive oil, 1 teaspoon red wine vinegar, salt and pepper to taste. Arrange on the carta musica. Garnish each plate with a fennel quarter, two squash slices, an onion slice and two fig halves with some of their syrup. Drizzle the vegetables with extra virgin olive oil. Shave parmesan cheese over the salad and serve immediately
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