Recipe of the Week – Vegetable Phyllo Roll with Red Pepper Coulis
This week’s recipe was vegetarian and came from the book This Food That Wine. With the recipes the book also suggests the type of wine that would be a good match…very handy!
This recipe was chosen for it’s appearance and it’s uniqueness, I have never used Phyllo before so it was a chance to learn something new.
If you have no idea what Phyllo is, well it’s basically a thin pastry shell; it is known also as Filo and Fillo. You can learn more here; Phyllo.
Now this recipe was originally intended to be tried on Friday night but between my tardiness and my inability to actually find Phyllo in the supermarket we tried it saturday night instead. This was probably a good idea as it takes a bit of prep time and you cannot be rushed as the Phyllo is fairly delicate.
Ingredients used: Garlic, onions, red bell pepper, carrots, zucchini, mushrooms, bread crumbs, basil, phyllo, shredded cheese, jar of roasted red peppers.
Cook time wasn’t very long with each step taking 5 minutes and the actual baking of the roll, 30 minutes. Preparation time, as always took the longest with the garlic, onions, carrots, zucchini, red pepper and mushrooms requiring chopping.
First, the onions were sautéed then the carrots were added and cooked….next the red peppers and zucchini were added and cooked. Finally the mushrooms were added and cooked. When all was cooked, the filling was set aside.
The bread crumbs and garlic were combined and butter was melted. The Phyllo was laid flat on the counter and was covered with a damp dish cloth….this kept the Phyllo from drying out.
Next, 2 sheets of Phyllo was placed on parchment paper, which itself was on a cookie sheet and the Phyllo was brushed with butter. The garlic/bread crumb mixture was then placed on the Phyllo then covered with 2 more sheets of Phyllo; this was repeated until all of the garlic/bread crumb mixture was used, then 2 final sheets of Phyllo were placed on top and butter was brushed on it…..then the vegetable mixture was evenly spread out. Enough room was left at the edges to allow for folding of the Phyllo and then it was gently rolled and the ends folded over. Now unfortunately the addition of the basil was forgotten earlier in the process and was added to the roll after cooking, which did add some nice flavor but would have been amazing in the mixture.
Volia! Vegetable Rolled Phyllo!
It was placed in the oven for 30 minutes and the roasted red pepper coulis was made. The name sounds fancy but all we did was purée the peppers and add some cheese and salt and pepper. It should be noted that the cheese wasn’t supposed to be added here but in the excitement of the cooking it was forgotten earlier.
When the Phyllo was ready we drizzled the puréed red peppers on the plate and cut off a piece of the Phyllo…it was delicious, very heavy on the garlic…which we discovered afterwards was due to the fact that I had used about 10X the amount of garlic that was called for…..live and learn 🙂
This dish was a success and we were suggesting other spices that we could have included or other ways that we could use the Phyllo.
The dish called to be paired with a Cabernet Franc, which is a cousin of the Cabernet Sauvignon grape. If you haven’t tried the Cab Franc grape give it a try, you will enjoy it! I purchased a Vineland estates winery, Niagara peninsula, Cabernet Franc from the Government liquor store in New Brunswick which had great fruit and a nice long finish, recommended!
Another successful night of cooking and drinking while a snow storm raged outside!
Thanks for stopping by!
I hope that you’re now hungry!