Autumn Vegetable Salad With Frico

"From Mario Batali's book "Molto Italiano"."
 
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Ready In:
1hr
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Preheat the oven to 475 F
  • Place the butternut cubes and chopped sage on a cookie sheet, drizzle with 1 tablespoon of the olive oil and roast until light golden brown, 8 to 10 minutes. Set aside in a large salad bowl to cool.
  • Place the Jerusalem artichokes on the same cookie sheet and toss with 1 tablespoon of the olive oil. Roast in the oven for 6 to 7 minutes. Remove and ser aside with the squash.
  • Place the parsnips and the mushrooms on the cookie sheet and toss with the cumin and more tablespoon of the olive oil. Roast for 6 to 7 minutes, then set aside with the other vegetables.
  • Bring 6 cups of water to a boil and set up an ice bath near the stove. Plunge the leeks into the boiling water and cook until tender 2 to 3 minutes. Remove the leeks from the boiling water and submerge them in the ice bath until cool. Remove the leeks from the ice bath, pat dry with paper towels and set aside.
  • Add the leeks, celery root and mizuna to the salad bowl. Add the remaining olive oil, the sherry vinegar, salt and pepper and toss gently to coat well.
  • Divide the mixture evenly among four chilled dinner plates, mounding it like a haystack. Gently place the fricco
  • For the Frico:

  • Place 3 tablespoons grated Montasio cheese in a mound on a silpat. Place under the broiler until the cheese is melted and begins to brown. Carefully remove the cheese with a spatula and shape as desired.

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RECIPE SUBMITTED BY

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
 
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