Tomorrow the ‘busy’ summer starts for real. I need to be prepared for a lot of cooking, for familiar and not so familiar guests, I love it (although not all the time ;)).
What to eat today? Or what to prepare with the fridge leftovers? A round radicchio, 8 large carrots, shallots..all prepared in tasty combinations to fill our plate, with the help of my friend, the oven.
Cut the radicchio in quarters. Put them in an oiled dish. Spread two anchovies filets on each quarter. Chop 3 garlic cloves. Spread the chopped garlic , the zeste of 1 lemon, some dried thyme on the radicchio. Finish with a good drizzle of olive oil and a lot of black pepper.
Clean 500 grams of shallots. Chop 1 of them in small pieces. Fry in a bit of olive oil. Add 100 grams of spelt. Fry until glazy. Add a few chopped leaves of sage and 3 cups of water. Cook until al dente. Drain. Halve the shallots. Put them in an oiled dish. Roast in the oven for approx 30 mins at 200°. Chop 50 grams of walnuts and a few leaves of sage. Spread the sage, the nuts, the farro and 100 grams of ricotta on the shallots. Put in the oven for another 10 mins.
Chop 400 grams of clean carrots. Mix with 1 table spoon of ahorn, 1 table spoon of olive oil,2 teaspoons of dried thyme, pepper, salt and 2chopped garlic cloves. Mix with the carrots. Put in an oven dish and bake for 30 mins. Stir halfway.
Serve the different roasted vegetables together. Delicious side dishes served as one main dish.