Crispy wonton tower layered with roasted vegetables and married with a smoked tomato sauce. Serves 4.
Bring 2 litres | 8 cups of water to a boil. Dip the tomatoes in hot water for a few seconds using a colander, then remove from the water and peel the skin off. Cut the tomatoes in half and deseed them.
If using a home smoker, smoke tomatoes for 1 hour, then set aside.
Saute garlic in olive oil, add uncooked or smoked tomatoes and season with salt. Simmer on low heat until the tomatoes have completely softened. Blend to a pulp using an immersion blender or hand blender and keep warm.
Wash rapini and mushrooms. Wash, seed and remove ribs from the pepper, then cut into small 1 cm | ½ inch cubes. Heat up the oil in a frying pan and saute corn and peppers at a high heat until nicely browned. Add in the rapini and mushrooms. Saute together, check seasoning and set aside.
Heat up the oil in a heavy pan and fry wonton wrappers until crisp on both sides. Set to drain on a paper towel to remove excess oil. You will need a minimum of 12 pieces for this recipe.
Layer fried wonton crisps with roasted vegetables. Spoon some of the tomato sauce around the layers and serve immediately.
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