Blackberry Gastrique, Roasted Baby Fennel And Arugula Recipe
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Ingredients : Blackberry Gastrique, Roasted Baby Fennel And Arugula Recipe
5 cups Blackberries
2 cups Sugar
1 cup Rice wine vinegar
2 tbsp Olive oil
Salt, to taste
Freshly-ground black pepper, to taste
12 Baby fennel
3 tbsp Extra-virgin olive oil
4 cups Arugula, cleaned and stemmed
Shaved Parmigiano-Reggiano cheese
Chopped parsley
Preheat the oven to 400 degree.
In a sauce pan, mash the blackberries with the back of a spoon. Add
the sugar and vinegar. Bring the liquid up to a boil and reduce to a
simmer. Cook the mixture for about 25 to 30 minutes or until the mixture
becomes thick and syrupy. Remove from the heat and strain.
Season the fennel with olive oil, salt and pepper. Place the fennel on
a parchment-lined baking sheet and roast for 8 minutes.
In a mixing bowl, toss the arugula with the extra-virgin olive oil,
salt and pepper. Mound the greens in the center of the plate. Arrange
the roasted fennel around the greens. Drizzle the gastrique over the
greens. Garnish with the shaved cheese, parsley, and black pepper.
This recipe yields 4 salads.
Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-2413 broadcast 11-14-1996)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
12-16-1996
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