How about cooking something exotic in your kitchen this festive season? Give a break to the regular Indian and Italian and try out this recipe sent by Nishant Choubey, Executive Sous Chef, Dusit Devarana New Delhi - A Bird Group Resort. All ingredients are easily available at the nearby supermarket :) SHITAKE AND FILO MILLE FEUILLE WITH RED PEPPER PESTO INGREDIENTS (Serves 2) 60 gm Shitake mushroom 100 ml Red wine Rosemary, Filo pastry, a few 40 gm Red pepper 30 gm Pine nuts 40 ml Olive oil 20 gm Fresh bread 20 gm Shallots 10 gm Garlic 20 gm Butter METHOD Take fresh shitake mushroom. Soak it in warm water for 1 hour till it gets soft. Cook it with red wine, chopped shallots and garlic. Let it chill in a refrigerator or under an ice bath. Cut the filo sheets in a neat square. Line them and brush with butter. Layer the glazed shitake neatly on top of the lined filo pastry. Fold it from all sides and make like a parcel. Freeze the parcels. In the meanwhile, roast the red pepper in a moderate oven (temp about 180 degree centigrade) for 20 minutes till it gets charred. Keep it in a covered container for 10 minutes. Take the pith out of the peppers. Blend it with pine nuts, parmesan cheese, olive oil and fresh bread. Season and keep it cold. Bake the filo parcels at 200 degree centigrade for almost 15 minutes. Cut and serve it with red pepper pesto and black olives.
Posted on: Wed, 24 Sep 2014 14:42:37 +0000
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