RECIPE: New on F&F: Il Grilliatore Grilled Italian Veggies
We have a nifty new product that's on our Friends & Family program and that is an exclusive here at Marczyk Fine Foods in Colorado: Il Grilliatore Italian Grilled Veggies: F&F $5.99/ea (reg $6.99). They're basically all ready for you to either eat directly out of the package or to add to whatever dish you're making. Some would make a great side dish all their own. They're preserved in sunflower oil and they add a nice grilled flavor to pretty much anything. Just LOOK at all of them:
Grilled peppers
Not one but two kinds of grilled artichokes — one plain, one with herbs & spices
Roasted tomatoes
Grilled green olives
Grilled zucchini
Grilled mushrooms
Borretane onions in balsamic vinegar of Modena
Can you imagine these on burgers, on pizzas, with steaks, in salads? We thought so.
Here's how Bill St. John imagined using these veggies...
Grilled Italian Vegetables and Mascarpone Loaf
Serves 6-8
Ingredients
3 eggs, lightly beaten
1/4 cup grated Parmigiano-Reggiano cheese
1/3 cup mascarpone cheese
1 cup sifted flour
2 tablespoons extra virgin olive oil
1 8-ounce package Il Grilliatore Grilled Peppers
1 8-ounce package Il Grilliatore Grilled Zucchini
1 8-ounce package Il Grilliatore Roasted Tomatoes
Directions
Mix together well the eggs, cheeses, flour and olive oil. Lightly oil and flour a 4x8-inch loaf or baking pan (or line it with parchment paper, itself laid over a light oiling). Begin layering the vegetables and the liquid mixture, assorting the vegetables one with the other, and generously spooning some of the liquid mixture in between the layers, finishing with the liquid mixture smoothed over the top. Bake uncovered in a preheated 350-degree oven for 45-50 minutes or until set. Remove from the oven and let cool for at least 15 minutes before turning it out and slicing it crosswise for serving. Note: the Il Grilliatore vegetables come lightly salted and seasoned but you may wish to add more seasoning as you layer the dish, for example dried herbs such as oregano or thyme, or more salt and grinds of black peppercorns. Also, if the top of the loaf begins to brown overly during the baking, loosely cover the baking pan with a sheet of aluminum foil.