Timballo d'estate con pesto alla Genovese
By Rosa Matto
INGREDIENTS:
4 Large Red peppers, roasted, peeled and seeded (if available, substitute 2 yellow peppers for 2. red peppers)
1 Eggplant, sliced, put into a colander with salt and weighed down with a plate for 1 hour
4 Zucchini, sliced and blanched lightly
3 Red onions, sliced
1 Cup Raisins, softened in warm water for 10 minutes
3 Tablespoons Balsamic vinegar
1 Tablespoon Sugar
2 Tablespoons Olive Oil
INSTRUCTIONS:
Drain the eggplant and pat dry. Lightly fry until golden. Drain on paper towel.
Heat the oil in a frypan until very hot. Do not allow to brown.
Drain the raisins. Add to onions, the balsamic vinegar and sugar and cook unil jam-like. (this will take about 30 minutes). Add the raisins and check for seasonings.
TO ASSEMBLE THE TERRINE:
In a log tin lined wth gladwrap, lay down a layer of the roasted red peppers.
Next put a layer of the fried eggplant, followed by a layer of the zucchini. The middle layer consists of the onion and raisin jam.
Continue layering the vegetables finishing with the peppers.
PESTO ALLA GENOVESE:
1 Bunch Basil
2 Cloves Garlic
1/2 Cup Parmesan cheese
1/2 Cup Pinenuts
1 Cup Olive Oil
Blend first 4 ingredients, add olive oil slowly until the mixture is a paste.
TO SERVE:
Cut the terrine into slices and serve with a small amount of pesto and a little salad of rocket.