VEGAN: tavolo's phyllo shells

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with asparagus, roasted shallots

 

 

* Exported from MasterCook *

 

Tavolo's Asparagus in Phyllo Shells with Roasted Shallots

 

Recipe By :Tavolo

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

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SHELLS:

1 tablespoon dry breadcrumbs -- fine

1 teaspoon chopped fresh chives

1 teaspoon chopped fresh dill

1 teaspoon chopped fresh parsley

1/4 teaspoon salt

4 sheets phyllo dough -- 14-by-18-inches

2 teaspoons olive oil -- or double if needed

FILLING:

olive oil spray

6 shallots -- peeled and thinly sliced

2 teaspoons olive oil

1/4 teaspoon salt -- or to taste

1/4 teaspoon freshly ground black pepper -- or to taste

ASPARAGUS:

2 pound asparagus -- trimmed

2 teaspoon red wine vinegar

1 Pinch fresh herbs

1 tablespoon extra virgin olive oil

salt

 

TO MAKE PHYLLO SHELLS: Preheat oven to 325F (165C). In a small bowl, combine

breadcrumbs, herbs and salt; set aside.

 

Brush 1 sheet of phyllo dough lightly with olive oil; sprinkle with one-third of

the seasoned breadcrumbs. Repeat with two more sheets of phyllo. Top with

remaining sheet of phyllo and brush lightly with remaining oil.

 

Cut the rectangle into 6 pieces (in half lengthwise and in thirds crosswise).

Press each square into a large (10-oz.) custard cup. Set the cups on a baking

sheet and bake for 25 to 35 minutes, or until golden. Let the shells cool in the

cups on a rack. (Phyllo shells may be made up to 8 hours ahead and stored in an

airtight container.)

 

 

TO PREPARE VEGETABLE FILLING: Preheat oven to 400F (200C). Lightly coat a baking

sheet with nonstick spray. Separate shallot slices into rings. In a bowl, toss

the rings with oil, salt and pepper. Spread them on the prepared baking sheet

and bake, stirring frequently, for 20 to 30 minutes, or until golden. Set aside

to cool.

 

 

PEEL ASPARAGUS stalks. Cut into 2-inch lengths to fit the shells. Cook in a

large pot of boiling salted water just until tender, 2 to 3 minutes. Drain and

refresh briefly under cool water. (The asparagus should be lukewarm.)

 

Whisk vinegar, herbs and oil together in a bowl; add the asparagus and toss to

coat. Season with salt. Spoon the asparagus into the phyllo shells and garnish

with the roasted shallots. Serve immediately.

 

Description:

" Make pastry shells with phyllo (filo) and olive oil. "

S(Archived):

" http://www.applesforhealth.com/HealthyAppetizers/aspwrshal3.html "

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Per Serving (excluding unknown items): 115 Calories; 6g Fat (58.9% calories from

fat); 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 252mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0