Text 29486, 100 rader
Skriven 2015-07-28 04:24:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1683
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Butternut Squash Ribbons w/Arugula, Pancetta & Haz
 Categories: Squash, Greens, Pork, Nuts
      Yield: 8 servings
 
MMMMM---------------------------SALAD--------------------------------
    1/2 c  Hazelnuts
      5 oz Thin sliced pancetta; halved
           - cross cut in 1/4" strips
      5 oz Baby arugula
     12 oz Chicory; leaves stripped
           - from center ribs, torn in
           - bite-size pieces

MMMMM---------------------------SQUASH--------------------------------
  1 1/2 lb Butternut squash; trimmed,
           - peeled
      2 tb Extra-virgin olive oil
           Salt & fresh ground pepper

MMMMM------------------------VINAIGRETTE-----------------------------
      1 c  Apple cider or apple juice
    1/4 c  Apple cider vinegar
      2 tb Finely chopped shallot
      2 ts Dijon mustard
      2 ts Sugar
           Salt
    1/2 c  Extra-virgin olive oil
 
  SPECIAL EQUIPMENT: Y-shaped vegetable peeler
  
  BEGIN SALAD: Heat oven to 350øF/175øC with rack in middle.
  
  Roast hazelnuts on a baking sheet in oven until fragrant
  and pale golden inside (cut one open to test), 8 to 10
  minutes (keep oven on). Wrap hot nuts in a towel and rub
  together to remove any loose skins. Halve nuts.
  
  While nuts are roasting, cook pancetta in a 9- to 10-inch
  heavy skillet over medium heat, stirring occasionally,
  until crisp. Transfer with a slotted spoon to paper towels
  to drain.
  
  ROAST SQUASH: Increase oven to 425øF/220øC with rack in
  middle. Lightly oil baking sheet.
  
  Halve squash lengthwise and seed. Use vegetable peeler to
  peel squash into long thin ribbons into a large bowl. Toss
  squash with 2 tablespoons olive oil and 1/4 teaspoon each
  salt and pepper in a large bowl until coated. Spread
  ribbons evenly on a 13" by 9" baking sheet, or arrange
  ribbons into a 13" by 9" rectangle on a larger baking
  sheet. Bake until tender, 15 to 20 minutes, then turn on
  broiler and broil until lightly browned, 30 seconds to 1
  minute.
  
  Make vinaigrette while squash is roasting: Bring cider to
  a boil in a small saucepan, then boil until reduced to 1/4
  cup, about 5 minutes. Whisk reduced cider with cider
  vinegar, shallot, Dijon mustard, sugar, and 1/2 teaspoon
  salt in a medium bowl. Add 1/2 cup oil in a slow stream,
  whisking, and whisk until emulsified.
  
  ASSEMBLE SALAD: Toss arugula and chicory in a very large
  bowl with about 1/2 cup vinaigrette (there will be some
  left over). Then toss in pancetta and hazelnuts.
  
  Cut squash into 8 rectangles and carefully transfer each
  with a metal spatula to a plate. Divide salad among plates
  and drizzle a little of remaining vinaigrette on squash.
  
  COOKS' NOTES: - Salad recipe may be halved or quartered to
  serve 2 to 4 people, but we suggest roasting full amount
  of squash because leftovers are delicious!
  
  ~ Chicory can be prepared 1 day ahead and chilled in a
  resealable plastic bag with a towel.
  
  ~ Hazelnuts can be roasted 1 day ahead and kept at room
  temperature.
  
  ~ Vinaigrette can be made 1 day ahead and chilled,
  covered. Bring to room temperature and whisk before using.
  
  by Gina Marie Miraglia Eriquez
  
  Gourmet Live | November 2012
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 21 November 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Early bird gets the worm; but 2nd mouse gets the cheese.
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