Tricolor Vegetable Pâté Food

TRICOLOR VEGETABLE PâTé

Steps:

• Line 8 1/2x4 1/2-inch loaf pan with plastic wrap, overlapping sides.
• For Bean Layer:
• Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.
• For Red Pepper Layer:
• Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.
• For Pesto Layer:
• Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer. Cover with plastic wrap and refrigerate overnight.
• To unmold, invert pâté onto serving platter. Peel off plastic wrap from pâté. Garnish with herb sprigs and serve with sourdough bread slices.

TRICOLORE TAGLIATELLE

Steps:

• Immerse the tagliatelle in a large pan of boiling salted water and cook for 8-10 minutes until just tender. Meanwhile, mix together the tomatoes, rocket, onion and capers.
• Drain the pasta and return to the pan, off the heat. Pour in the oil and toss until the pasta glistens, then tip in the tomato mixture and toss again. If you're serving it cold, hold the pasta in the sieve under the cold tap until it's cool, then toss in the oil and tomato mixture. Season well, add the ricotta in small blobs and gently toss through.

TRICOLOR VEGETABLE LATKES

Steps:

• Arrange grated zucchini and squash on a large baking pan; sprinkle with 1 teaspoon kosher salt.
• Let vegetables rest 15 minutes.
• Drain well, pressing between paper towels, and set aside.
• Heat 1 teaspoon canola oil in a small sauté pan, and sauté leek 3 minutes or until soft; set aside.
• Grate potatoes, and press between paper towels to remove excess water.
• Place potatoes in a large bowl; add zucchini, squash, leek, remaining 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and stir gently.
• Add red onion and next 6 ingredients, stirring gently to combine.
• Heat 2 to 4 tablespoons oil in a large nonstick skillet over medium-high heat.
• Spoon heaping tablespoons of latke mixture, if you have one use a scoop, squeeze out extra liquid, and form into flat patties.
• Fry latkes, in batches, 1 to 1 1/2 minutes on each side or until golden.
• Remove from skillet, and drain on paper towels.
• Top each with a piece of smoked salmon, a dollop of sour cream, and caviar.
• Serve immediately.

TRICOLOR VEGETABLE PâTé

Steps:

• Line 8 1/2x4 1/2-inch loaf pan with plastic wrap, overlapping sides.
• For Bean Layer:.
• Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.
• For Red Pepper Layer:.
• Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.
• For Pesto Layer:.
• Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer. Cover with plastic wrap and refrigerate overnight.
• To unmold, invert pâté onto serving platter. Peel off plastic wrap from pâté. Garnish with herb sprigs and serve with sourdough bread slices.