Roasted Zucchini and Cippolini Onion with Hazelnut Romesco Sauce (Bobby Flay) |
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Prep Time: 40 Minutes Cook Time: 55 Minutes |
Ready In: 95 Minutes Servings: 10 |
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Ingredients:
2 pounds cippolini onions, peeled |
3 tablespoons olive oil |
salt and freshly ground pepper |
4 medium zucchini, cut on the bias into 1/4-inch slices |
3 tablespoons olive oil |
salt and freshly ground pepper |
romesco sauce, recipe follows |
chopped parsley |
spanish antipasto, recipe follows |
spanish cheese platter, recipe follows |
1/4 cup olive oil |
1/4 cup peeled garlic cloves |
1 red bell pepper, roasted, peeled, seeded |
2 plum tomatoes |
2 ancho chilies, soaked in boiling water until soft, seeded |
1 slice white bread, crust removed cut into small cubes |
1/4 cup red wine vinegar |
1/4 cup red wine |
1/4 cup shelled hazelnuts |
1 tablespoon honey |
salt and freshly ground pepper |
piquillo peppers, sliced |
assorted spanish olives |
serrano ham, cut into chunks |
farmer's cheese, cut into bite-sized pieces |
extra-virgin spanish olive oil |
bread |
1/2 pound wedges of assorted spanish cheese. (should have an assortment of cow's milk, sheep's milk and goat's milk). |
Directions:
1. Preheat the oven to 375 degrees F.
2. For the Roasted Onions: Toss the onions in olive oil and season with salt and pepper to taste. Transfer onions to a medium-roasting pan and roast until lightly golden brown and just cooked through about 25 to 30 minutes.
3. For the Roasted zucchini: Toss the zucchini with the olive oil and season with salt and pepper, to taste. Place in a medium-roasting pan and roast until lightly golden brown and just cooked through, about 20 to 25 minutes.
4. Place both the zucchini and onions on a large serving platter and drizzle with some of the romeso sauce and chopped parsley. Serve with Spanish Antipasto.
5. Heat the olive oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chilies and bread cubes until lightly browned, about 2 minutes each. Remove each ingredient with a slotted spoon as it's done. Deglaze the pan with the vinegar and red wine.
6. Place all the Sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the hazelnuts and process until finely chopped. Add the honey and season, to taste, with salt and pepper.
7. Arrange all ingredients on a platter and drizzle with olive oil. Serve sliced crusty bread on side.
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