1 medium squash top cut and hollowed
1/2 zucchini
1/2 Japanese eggplant
4 oz. rice
4 oz. mixed vegetables
Method:
Bake squash for 15 – 20 minutes until soft. Grill zucchini and eggplant
halves and dice. Cook rice in water with salt and pepper to taste. Mix
with the grilled vegetables and stuff into baked squash. Garnish with
mixed vegetables.
RISOTTO CON PORCINI
3 halves grilled tuscan sausage
3 oz. chopped tomatoes
6 oz. porcini sauce (see recipe)
2 oz. crispy yams
3 oz. chopped red onions
4 oz. cooked risotto
1 oz. Parmesan cheese
Method:
Saute red onions in olive oil. Add tomatoes and cook for 1 minute. Add
risotto and porcini sauce. Reduce to creamy consistency. Mix through two
tablespoons fresh parsley. Mound in center of bowl. Top with crispy yams.
Place sausage around risotto.
Porcini sauce
6 chopped white onions
1 gallon marsala wine
1 gallon heavy cream
1 lb. bag of dried porcini
1 1/2 gallon of chicken stock
2 bunches chopped fresh tarragon
Method:
Saute white onions in olive oil with porcini mushrooms. Add chopped tarragon.
Deglaze with marsala wine. Reduce by half. Add chicken stock and heavy
cream. Reduce to 3/4