Embark on a flavorful journey through the seasons with this delicious antipasto featuring a vibrant array of vegetables. Beetroots, fennel, butternut squash, eggplant, and red onions come together in perfect harmony when roasted to perfection. The dish's Agrodolce-style (a traditional sweet and sour sauce) is achieved through the perfect blend of savory tomato paste, sweet honey, and tart raspberry vinegar. Topped with freshly chopped hazelnuts and generous shavings of Grana Padano cheese aged for 20 Months, this dish is a true celebration of seasonal flavors and time-honored tradition.
Difficulty
Easy
Serves
4 people
Preparation time
60 minutes
INGREDIENTS
200g Beetroot
200g Fennel
200g Butternut Squash
200g Purple Eggplant
2 Red Onions
2 Teaspoons Tomato Paste
50ml Extra Virgin Olive Oil
50g Fresh Hazelnuts
Salt & Pepper
2 Tablespoons Honey
500ml Raspberry Vinegar
50g Shavings of Grana Padano Cheese, Aged for 20 Months
Fresh Herbs (For Decoration: Chervil, Basil, Celery)
Preheat the oven to 365°F. Place the beetroot in a pot of cold water; bring to a boil to cook the beetroot for a few minutes. Let it cool down in the water.
Blanche the fennel in a separate pot. In the meantime, reduce the vinegar to 2 tablespoons. Add the tomato paste, honey and salt & pepper.
Cut the vegetables into four pieces, season and roast in the oven until they are nice and tender (approx. 25 minutes.) Cut the vegetables into smaller pieces if desired and place on a plate.
Drizzle the sauce over the vegetables and top with Grana Padano shavings, chopped hazelnuts and fresh herbs.
