Grilled winter vegetables figs on carta musica with parmesa

Ingredients

Quantity		Ingredient
½	cup	Red wine
3	tablespoons	Red wine vinegar
1		Garlic clove, smashed
⅛	teaspoon	Hot red pepper flakes
⅛	teaspoon	Fennel seeds
2	tablespoons	Sugar
4		Dried figs, cut in half
1		Head fennel, cut into quarters
1	small	Dumpling squash, peeled and cut into
1		Red onion, peeled and cut into 4 slices
		Extra virgin olive oil
		Salt and freshly ground black pepper
4		Pieces carta musica
2	ounces	Small chicory leaves, washed and dried wel
1	small	Piece parmesan cheese for shaving

Directions

Combine the red wine, 2 tablespoons red wine vinegar, hot red pepper flakes, fennel seeds and sugar in a nonreactive saucepan. Bring to a boil and reduce by a quarter. Add the figs and simmer for 15 minutes. Remove the figs and reduce the wine mixture to a syrup. Add the figs back to the syrup and allow to cool.Preheat grill to medium high.Toss the squash, fennel and onion slices with extra virgin olive oil and season with salt and pepper.

Grill on each side, slowly browned and tender, if necessary finish in the oven. Set aside. Sprinkle with 2 teaspoons red wine vinegar. Arrange the carta musica on each of four plates.Toss the chicory with 2 tablespoons extra virgin olive oil, 1 teaspoon red wine vinegar, salt and pepper to taste. Arrange on the carta musica. Garnish each plate with a fennel quarter, two squash slices, an onion slice and two fig halves with some of their syrup. Drizzle the vegetables with extra virgin olive oil. Shave parmesan cheese over the salad and serve immediately Posted to MC-Recipe Digest V1 #338 Recipe by: CHEF DU JOUR JODY ADAMS SHOW #DJ9326; TVFN From: "Ed Bauman" <BIRCHCREEK@...> Date: Wed, 11 Dec 96 23:32:50 UT

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