Use your imagination and the vegetables of your choice, here’s a list of what I used for my winter vegetable torte. No doubt I will be making this again! Follow along with me on Instagram to see what else I’m cooking up during the week! |
Home Cooking, Italian American Style
Use your imagination and the vegetables of your choice, here’s a list of what I used for my winter vegetable torte. No doubt I will be making this again! Follow along with me on Instagram to see what else I’m cooking up during the week! |
Thyme Roasted Apples and Onions with Cider Glaze. Reduced down apple cider makes a syrupy sweet glaze that flavors and coats the apples and onions perfectly, this goes great with pork!
This can be done a day ahead. Boil and reduce 4 cups of apple cider for around 1/2 an hour, then whisk in 5 tablespoons of butter, and 1 teaspoon of salt.
Fontina Stuffed Sweet Red Peppers. I don’t know the proper name of these peppers, but they are very thin fleshed and really long, like 5 or 6 inches. I love them and they make a quick side dish for chicken or pork cutlets or any type of grilled meat, and they look pretty too! Carefully cut the pepper lengthwise, take out the seeds, place on a baking sheet and roast at 400F until slightly tender, they don’t take very long to cook. Remove from oven and place your fontina cheese inside, back in the oven till melted. Garnish with sliced kalamata olives and fresh chopped parsley.
Enjoy your weekend!
Buon Appetito
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {Read More About Me}
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