Watch Joey Campanaro make Pan-Seared Zucchini with Pine Nuts, Olive Dressing and Robiola Toasts. Watch Joey Campanaro make Pan-Seared Zucchini with Pine Nuts, Olive Dressing and Robiola Toasts.
[MUSIC] First dish that we're gonna demonstrate today is a roasted zucchini. We're serving it with robiola cheese, toasted pine nuts, and an olive vinaigrette. This is a very, very simple dish, not a lot of ingredients. What we have here are some zucchini that are cut into rounds. And they're roasted really, really hard on one side, so that it remains, it would keep its crunch. So we're gonna reheat the zucchini on the same side in a dry skillet. And we'll also have some bread. So this is the robiola bosina, a very elegant cheese, very mild. This is a great breakfast cheese actually. We are just gonna melt the cheese on top of the bread and then we need to have some tomatoes ready. So we're just gonna cut these tomatoes in half. And then, we're just gonna do a little julienne of basil. [BLANK_AUDIO] So our cheese is melting. So we have some really great roasted zucchini here. The zucchini is going to have a little bit of crunch to it. So right now, we're just going to [UNKNOWN] the zucchini down. Just going to do three, just a little appetizer. And then, we're going, a little bit of lettuce. This is Frisee. Put some lettuce around. A little bit of watercress. Watercress is gonna add a nice little peppery bite to this. We can put our tomatoes down. These colors will really bring out the green, the red and the yellow Then we have a little vinaigrette. This is an olive vinaigrette made with Kalamata olives, anchovy, little sherry vinegar. And this is strong, so a little bitterness goes a long way. So you just wanna touch the zucchini, touch the lettuce with the vinaigrette. Now we're ready for the melted cheese, just gonna use one of these. A little bit of julienned basil. And for a little added crunch and a little added richness, these are pine nuts, toasted pine nuts. And drizzle A little olive oil, and that's our appetizer for today. It's roasted zucchini with robiola, toasted pine nuts, and olive vinaigrette. [MUSIC]