Daytime Recipe: Vermicelli Rice Noodle Fricassee - WFLA News Channel 8

Daytime Recipe: Vermicelli Rice Noodle Fricassee

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Meatless Monday

Vermicelli Rice Noodle  Fricassee

 

Serving Size 2 people:

1 Pt Baby Heirloom Tomatoes

8  Baby Carrots w/ Tops

1 Organic Zucchini

1 Organic Yellow Squash

1 Cup Shelled Fresh English Peas

½ Cup Brunoise Fennel

1 Cup Pistou

1 Tbls Minced Garlic

1 Tbls Minced Shallot

2 Meyer Lemons

1 Cup Parmesan Reggiano

1 Bunch Italian Parsley

1 Bunch  Oregano

1 Bunch  Chives

1 Pk Vermicelli Rice Noodles

1 Pt. Veg Stock

Preparation:

Split baby heirloom Tomatoes in half.  Peel, Blanch and Shock Baby Carrots.  Slice Zucchini and Squash on bias.  Shell fresh English Peas.  Brunoise Fennel and reserve all Mise En Place.  Bring water to boil with 1 Tbls. Oil, Cook Noodles until tender, maybe one minute.  Strain and chill till cooking time.

 For Pistou:

1 Bunch Basil

2 Tbls. Grated Parmesan

1 tsp. Minced Garlic

1 tsp. Minced Shallot

1 Tbls. Extra Virgin Olive Oil

Salt and pepper to Taste

Lemon Juice to Taste

 

Puree all in food processor. Mix well and season to taste. Reserve Chilled.

 

Marinate Zucchini and Squash, Season and Grill till Tender. In sauté pan heat oil and add Tomatoes, Carrots, Fennel, Peas, Garlic and Shallots.  Sweat all this down and add Pistou Vegetable Stock, Reduce and add Noodles.  Toss in Parmesan and Lemon Zest. Season to Taste. Plate and Garnish with more Parmesan and Micro Greens.

 

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