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> Capellini with Grilled Vegetables |
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| Capellini with Grilled Vegetables |
| Yield: 6 portions |
| Ingredients |
Amounts |
Balsamic vinegar
|
1/2 cup |
Olive oil
|
2/3 cup |
Salt
|
2 teaspoons, or to
taste |
Freshly ground black pepper
|
1 teaspoon, or to taste |
Red onion, sliced
|
3 cups |
| Zucchini, cut into 1/4-inch thick
slices |
4 1/2 cups |
Yellow squash, cut into 1/4-inch
thick slices
|
4 1/2 cups |
Fennel, then cut into 1/4-inch
segments
|
2 bulbs |
Grape tomatoes, halved
|
2 pounds |
Capellini
|
1 pound |
Black peppercorns, crushed
|
1/4 teaspoon |
Gorgonzola cheese, crumbled
|
6 ounces |
White wine
|
1/2 cup |
| Vegetable stock |
1/2 cup |
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| Method |
Combine the vinegar, oil, salt, and pepper. Preheat
the grill and bring a large pot of salted water to a boil
for the pasta.
Toss the vegetables with the vinaigrette and grill until
tender. When the vegetables are cool enough to handle, cut
all but the onions into 1 1/2 inch dice. Leave the onions
in rings.
Cook the capellini in the boiling water until tender to
the bite, about 6-8 minutes. Drain well. Heat the oil in
a saute pan. Add shallots and garlic. Sauté until
aromatic. Add the grilled vegetables, tomatoes, and the
wine. Heat thoroughly. Season with the herbs, salt, and
pepper. Adjust the consistency with the stock if necessary.
Toss the capellini with the vegetable mixture and sprinkle
with the gorgonzola cheese.
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