Grilled Primosale Cheese with Seasonal Vegetables
Category: Main Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Primosale cheese | 4 pieces |
| Romanesco broccoli | 350g |
| Brussels sprouts | 300g |
| New potatoes | 300g |
| Carrots | 250g |
| Red Tropea onions | 360g |
| Rosemary | 1 sprig |
| Fine salt | to taste |
| Black pepper | to taste |
| Extra virgin olive oil | to taste |
Instructions:
-
Prepare the Vegetables:
Start by thoroughly washing all the vegetables. Leave the skins on the potatoes and cut them into wedges. For the carrots, peel them, then cut them in half lengthwise before slicing into sticks. -
-
Prepare the Brussels Sprouts:
Trim the outer leaves of the Brussels sprouts and cut off the tough base. If the sprouts are large, slice them in half. -
Slice the Onions:
Cut the red Tropea onions into wedges. -
Cook the Vegetables:
Bring a large pot of water to a boil to blanch the Romanesco broccoli. While the water heats up, heat a generous amount of olive oil in a pan over medium heat and sauté the potato wedges for about 5 minutes, stirring occasionally to avoid burning.Once the water is boiling, add the Romanesco broccoli and blanch for 3-4 minutes. Using a slotted spoon, transfer the broccoli into the pan with the potatoes.
In the same boiling water, blanch the Brussels sprouts for 2-3 minutes, then transfer them to the pan with the potatoes and broccoli. Add the sliced onions and carrots to the pan.
-
Bake the Vegetables:
Transfer all the sautéed vegetables into a baking dish lined with parchment paper. Season with salt, pepper, and drizzle with a little more olive oil. Add the rosemary sprig for extra flavor. Bake in a preheated static oven at 200°C (400°F) for 25-30 minutes, or until the vegetables are tender and slightly caramelized. -
Grill the Primosale:
While the vegetables are baking, heat a dry pan over medium heat. Lightly brush the primosale cheese on both sides with a bit of olive oil. Once the pan is hot, add the cheese and cook for 2-3 minutes on each side until golden and slightly crispy. -
Assemble the Dish:
Once the vegetables are cooked, plate them and top with the grilled primosale cheese. Drizzle with a little extra olive oil and season with freshly ground black pepper to taste.
This Grilled Primosale Cheese with Seasonal Vegetables is a hearty yet light dish that highlights the fresh flavors of the season. The creamy, slightly crispy cheese pairs wonderfully with the tender roasted vegetables, creating a perfect balance of textures and flavors. Enjoy it as a satisfying main course, ideal for any time of the year!
