Sand-Covered Sauteed Vegetables with Mozzarella CheeseL'Antro dell'Alchimista
This Tuscan pork dish is traditionally seasoned with salt, pepper and herbs and grilled over a charcoal or wood fire. It's usually dipped in vinaigrette before and after cooking to add flavor and help form a crusty char. In this simplified version, spareribs and sausages are placed in the slow cooker with dry white wine and ground spices of your choosing. After six hours spent cooking slow and low, they're ready to eat.
- 1 red onion
- 1 carrots
- 1 celery ribs
- 1 bell pepper
- 1 eggplant
- cherry tomatoes
- 3 ounces vin santo
- mint leaves (chopped)
- salt and ground black pepper (to taste)
- 1 mozzarella cheese (ball, cut into small cubes)
- 1/2 cup bread crumbs
- extra-virgin olive oil
- 1Saute the thinly sliced onion, celery, and carrots in a saucepan with some oil.
- 2Add the bell pepper cut into strips and saute for a few minutes.
- 3Next add the eggplant cut into small cubes and the cherry tomatoes cut into quarters.
- 4Add the wine and cook until the vegetables are done, season to taste with salt and pepper. Add some water if necessary.
- 5Add the breadcrumbs, stir well to combine, and cook for a few minutes until there is a sand-covered effect.
- 6Sprinkle with the chopped mint.
- 7Assemble by placing some mozzarella cubes in the bottom of the individual cups, a layer of the vegetables, top with some mozzarella cubes and basil leaves.
- 8Serve at room temperature.
PER SERVING *
|Calories430Calories from Fat200|
|% DAILY VALUE*|
|Calories from Fat200|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.