Chef: Ryan Bertrow
His restaurant: Ernest is located in New York City.
What he knows: Cook Spanish classics without compromise. Pay tribute to local traditions. Grow tapas games in New York.
Appearance is important As a taste of chef Ryan Bertrow’s third slow food fast recipe-it certainly isn’t that noisy.
Bake peppers, eggplants, onions, romano beans and cherry tomatoes until they are sweet and smoky. The strip-shaped torn vegetables arranged in a cross-hatch pattern have an attractive composition. A punchy garlic vinaigrette brings everything together.
Go ahead and use your hands to tear the vegetables. The edges should look jagged and rustic. “Eggplants and peppers are the most important flavors, so they make up the base,” Bartlow said. Once everything is assembled, spoon the dressing with a spoon so that a puddle forms and slides into the corner. “This means it’s a little wet. You’ll want to wipe it with bread,” he explained.
The last word of Mr. Bertrow’s cooking is actually poetry. “It should look like a layered vegetable mosaic, and it should taste July and August.”
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Bake peppers, eggplants, onions, romano beans and cherry tomatoes until they are sweet and smoky. The strip-shaped torn vegetables arranged in a cross-hatch pattern have an attractive composition. A punchy garlic vinaigrette brings everything together. Go ahead and use your hands to tear the vegetables. The edges should look jagged and rustic.
- Two big Italian eggplants
- 3 red bell peppers
- Two small Spanish onions peeled and halved vertically
- ½ pint cherry tomato
- ¼ pound Romano beans, trimmed edges and cut into 1 inch pieces
- ⅓ Cup Extra Virgin Olive Oil
- Kosher salt
- 2 tablespoons chopped parsley
- 2 pieces of garlic, chopped
- 2 tablespoons of red wine or sherry vinegar
- Preheat the grill and bring a small pot of salt water to a boil. Soften the peppers, eggplants and onions and bake for about 15 minutes until the whole is black. Add tomatoes and grill for 2-3 minutes until the spots turn black. When soft, put the eggplant, peppers and onions in separate bowls, cover the bowl tightly with plastic wrap and steam the vegetables.
- Blanch for about 1 minute until the color is light. Drain and dry with toss. In a bowl, add 1 tablespoon of olive oil and a pinch of salt to toss the beans.
- When the peppers have cooled sufficiently, peel off the burnt skin, stems and seeds and throw them away. Tear the meat into small pieces and leave the juice in the bowl. Season the peppers with salt. Peel the burnt skin of the eggplant and tear the meat into small pieces. Season with salt. Peel the onion char, cut it in half vertically and season with salt.
- Make a dressing: Mix the remaining olive oil with parsley, garlic and vinegar in a whisk. Adjust the taste with salt.
- On a large platter, place the torn peppers on a long strip along the length of the platter. Repeat with eggplant, then with peppers, this way covering the base of the platter with alternating strips. Add the whisk juice left in the pepper and eggplant bowls to the garlic dressing. Spoon the dressing over the peppers and eggplants.
- Arrange the onions and tomatoes in a thin vertical row based on the base. Arrange the green beans in a small mountain. Dress with a generous spoon and season with salt. Consume warm or at room temperature.
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This simple recipe makes grilled summer vegetables gorgeous
Source link This simple recipe makes grilled summer vegetables gorgeous