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| Home -> [Appetizers] -> [Garlicky tortillini Recipe] |
Garlicky tortillini
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Appetizers |
Rating: |
0 |
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Ingredients:
| 1/3
| cup | Vinegar, herb or white wine | | 2
| tbsp | Mustard, dijon | | 1
| tsp | Oregano, dried | | 1/2
| tsp | Rosemary, dried | | 1/2
| tsp | Thyme, dried | | 4
| | Garlic cloves, crushed | | 30
| | Tortillini fresh, 225 g | | 1
| lbs | Mushrooms, small | | 2
| | Peppers, sweet red or green | | 1
| | Squash, acorn | | 30
| | Bamboo skewers, 6" |
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Procedures:
| 1 | Combine vinegar, mustard, basil, oregano, rosemary, thyme and garlic in glass or stainless steel bowl. | | 2 | Slowly whisk in oil till blended. | | 3 | Cook tortillini in boiling water, drain. | | 4 | Transfer to large bowl. | | 5 | Gently toss with half of vinaigrette. | | 6 | Refrigerate covered at least 12 hours, tossing occasionally. | | 7 | Clean mushrooms, trim and discard stems. | | 8 | Toss mushroom caps with remaining vinaigrette. | | 9 | Refrigerate at least 12 hours, tossing occasionally. | | 10 | Slice peppers lengthwise into strips and then diamonds or fancy shapes with canape cutter. | | 11 | Drain tortillini and mushrooms. | | 12 | Thread 1 tortillini, 1 pepper diamond and 1 mushroom cap on each skewer. | | 13 | To serve trim ? off bottom of acorn squash till it stands flat. | | 14 | Stick tortillini skewers in it. makes:3 |
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