Это предварительный просмотр рецепта "Gorgonzola Phyllo Purses on Greens".

Рецепт Gorgonzola Phyllo Purses on Greens
by Vivien

Gorgonzola Phyllo Purses on Greens

Mixed green salad with vinaigrette dressing topped by gorgonzola-filled phyllo purses

Рейтинг: 4/5
Avg. 4/5 1 голос
Подготовка: Californian
Приготовление: Порций: 4

Хорошо сочетается: Beef, Lamb

Wine and Drink Pairings: Chardonnay

Ингредиенты

  • For Phyllo Purses
  • 3 Tablespoons olive oil
  • 6 oz mushrooms finely chopped (Portobello or shiitake)
  • 1 Tablespoon chopped garlic
  • 3 Tablespoons chopped shallots
  • 3 Tablespoons chopped chives
  • 3 ½ oz of gorgonzola (or can substitute goat cheese or blue cheese)
  • 4 or more sheets of phyllo
  • For Mixed Green salad:
  • 1 ½ to 2 cups of loosely packed washed and dried greens/person (can use red leaf lettuce, arugula, radicchio, butterhead lettuce, mache)
  • For Vinaigrette
  • 1 clove of peeled garlic crushed
  • 1 minced shallot
  • 1 teaspoon Dijon mustard
  • 1/3 cup red wine vinegar
  • 1/8 tsp sugar
  • Salt and freshly ground black pepper
  • 1 teaspoon finely chopped fresh French tarragon (optional)

Инструкции

  1. For Phyllo Purses:
  2. Heat olive oil in skillet.
  3. Saute mushrooms, garlic, shallots for about 2-4 minutes.
  4. Remove from heat.
  5. Stir in chives, salt and pepper to taste.
  6. Cool to room temperature
  7. Butter Baking sheet.
  8. Brush each phyllo sheet with melted butter. Fold in 1/2 and place ½ cup mushroom mixture into the center.
  9. Place crumbled cheese on top of the mushroom mixture.
  10. Make a purse with phyllo and brush all over with butter;
  11. Tie the purse with chive.
  12. Preheat oven to 375 degrees
  13. Bake the filled phyllo purses for approximately 10-15 minutes and remove when phyllo is golden brown. (check frequently)
  14. For Vinaigrette:
  15. Rub the edges of a bowl with 1 small clove of garlic peeled and then discard the garlic
  16. To the bowl add and whisk until well blended the following:
  17. 1 minced shallot
  18. 1 teaspoon Dijon mustard
  19. 1/3 cup red wine vinegar
  20. 1/8 tsp sugar
  21. Salt and freshly ground black pepper to taste
  22. Add in a slow steady stream, whisking constantly until smooth 1 cup of extra virgin olive oil
  23. Add 1 teaspoon finely chopped fresh French tarragon (optional)
  24. Ad just seasonings (salt and pepper) to taste
  25. For the Salad:
  26. Toss the clean and dried mixed greens with vinaigrette
  27. Arrange mixed greens on a plate (allow 1 1/2-2 cups of mixed greens per person)
  28. Top with the Phyllo purses