Verduras Al Rescoldo Recipes

Steps:

• Preheat oven to 375 degrees F.
• Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.

Steps:

• Make a large wood/coal fire.
• Spread embers evenly.
• Place all the veggies over the embers and cover with a light coat of embers.
• Cook for 25 - 40 mins until evenly cooked, watch out for over-burning.
• In the meantime, mix Extra Virgin Olive oil with the parsley and set aside.
• 5 - 10 mins before vegetables are done, set a heavy skillet over the embers, add olive oil and melt/brown parmesan cheese slivers.
• Once the vegetables are cooked, lift from the fire and place on a large pan. Carefully cut each vegetable in half, and spoon out the flesh on to a large serving tray. Make sure each potato half is drizzled with red wine vineggar as soon as you cut it in half, for flavor.
• Discard all the burned peelings (you might enjoy munching on the not so burnt pieces like I do).
• Add the melted parmesan and Olive Oil & Parsley dressing on top.
• Enjoy as a delicious side dish for a traditional Asado.