FALL 2015

Seasonal recipe -

Holiday Hall of fame

Italian Fennel and Sun-Dried Tomato Tartlets
Main ingredient:
Il Villaggio® Pecorino Romano cheese
‹ Ingredients ›

serves 4:
• 1 1/2 tsp. olive oil or sun-dried tomato oil
• 1 cup finely chopped fresh fennel (1/2 large bulb)
• 3 medium shallots halved and thinly sliced crosswise (6 Tbsp.) (1/2 cup)
• 8 oil-packed sun-dried tomato halves, chopped (31/2 Tbsp.)
• 8 pitted Kalamata olives, chopped (3 Tbsp.)
• 3 Tbsp. fresh chopped basil
• 1/3 cup coarsely grated Il Villaggio® Pecorino Romano cheese, plus additional shavings for garnish
• 2 (2.1 oz.) pkgs. frozen mini phyllo tartlet shells (30 shells)
• 5-7 T Tbsp. Il Villaggio® Premium Balsamic Vinegar

‹ Preparation ›

1. Preheat oven to 350°F. In a small nonstick skillet or saucepan, heat oil over medium heat. Add fennel and shallots and cook, stirring occasionally until tender, 6 minutes. Remove from heat and stir in tomatoes and olives. Let cool 8 minutes.

2. Stir in basil and 1/3 cup grated Romano cheese. Spoon mixture into tartlet shells (by rounded measuring teaspoonfuls) and arrange on baking sheet. Bake just until warmed, 5 minutes.

3. Top with shaved Romano cheese and drizzle each with 1/8-1/4 tsp. balsamic vinegar.

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