RECIPE

Mangia!

Enjoy Fresh Local Vegetables The Italian Way

Fabrizio Schenardi

While much of the country is still enjoying spring temps in May, Floridians know the heat is here to stay. One way to offset the warm temps is by eating lighter fare, such as this refreshing dish. Filled with seasonal vegetables, it’s also a great way to support your local farmers markets or vendors. It’s versatile as well, as a start your meal or to use as a side dish. Mangia!

Insalata di Melanzane e Ricotta

Grilled Eggplant | Cucumber | Ricotta

INGREDIENTS

Vegetables

12 oz eggplant

12 oz zucchini

5 oz cucumber

2 oz sweet drop pepper

1 oz micro greens

Salt and pepper to taste

Chives Vinaigrette

3 ½ oz extra-virgin olive oil

4 ¾ tbsp chopped chives

1 ¼ tsp honey

1 ¾ tsp dijon mustard

4 tsp white wine vinegar

¾ tsp salt

2 ½ tsp freshly ground pepper

Ricotta and Herbs

5 oz fresh ricotta

1 tsp lemon zest

3 tbsp fresh lemon juice

1 clove garlic (finely grated)

1 ½ tbsp extra-virgin olive oil

2 ½ oz mixed chives, parsley, mint and tarragon finely chopped (plus more for garnish, finely chopped)

Kosher salt and pepper to taste

DIRECTIONS

Cut eggplant and zucchini the long way. Salt the eggplant and let it drain water for 1 hour. Season eggplant and zucchini with salt, pepper and oil, grill it and cut it into cubes of ½", Cut the cucumber in to ½" cubes. Adjust the vegetables in the bottom of a plate after they have been tossed with chives vinaigrette. Garnish with drops of ricotta and micro greens. Puree oil and chives in a blender until smooth. Strain through a fine mesh sieve into a medium bowl until all of the solids are extracted. Discard solids. Whisk honey and Dijon into the oil. Whisk in vinegar. Whisk in salt and pepper. Store in a jar for up to 1 week. Bring to room temperature if solidified. In a food processor, puree the ricotta, lemon zest, lemon juice, garlic and the 1/4 cup of olive oil until smooth. Scrape into a medium bowl, stir in the herbs and season generously with salt and pepper.

Fabrizio Schenardi is the Executive Chef of Four Seasons Resort Orlando at Walt Disney World Resort. Schenardi has been at the helm of the kitchens at Four Seasons Resort Orlando since its 2014 opening, overseeing six restaurants plus a large banquet operation.

Schenardi loves flavor in both food and life. A firm believer in freshness and simplicity, he often creates his dishes with just five or six quality ingredients.A native of Italy, it’s only perfect Schenardi oversees Ravello, the Resort’s Italian restaurant, offering an open kitchen featuring a pizza oven and unique demonstration kitchen. Ravello features authentic cuisine, with some delicious, original recipes, many straight from Schenardi’s grandmother’s kitchen.