Mini Stuffed Vegetables/Atrio

Take fresh veggies and give them a makeover and you have tonight’s “bite.” It’s all about getting stuffed as we grab a Bite with Belkys.

The Chef: Virgile Brandel
The Restaurant: Atrio Restaurant & Wine Room inside the Conrad Miami
The Dish: Stuffed Baby Vegetables

4 baby cipollini onions
4 red sweet mini peppers
4 plum tomatoes
4 baby eggplants
1 cup Italian sausage
1 cup ground beef
½ tablespoon chopped rosemary
½ tablespoon chopped thyme
1/3 cup Panko breadcrumbs
1/3 cup cooked white rice
1/3 cup grated parmesan cheese
1 fresh egg
1 tbs. extra virgin olive oil
kosher salt & pepper to taste

Method of Preparation:
– Start by blanching the baby vegetables. Put them in boiling water for 2-3 minutes, then cool them in ice. Next, cut the ends and hollow out the middle. Keep the scrapings for the stuffing.

– In a bowl, add ground beef, Italian sausage, parmesan cheese, cooked rice, Panko bread crumbs, chopped rosemary and thyme, kosher salt and pepper, olive oil and eggs. Mix well by hand.

– Next, put the stuffing inside each of the baby vegetables. Put the stuffed vegetables in a pan and bake at 350 degrees for about 10 minutes. Make sure the meat is cooked all the way through!

To Plate:
Chef garnishes the plate with red bell pepper sauce and places the stuffed vegetables on top. He tops it with a bit of micro basil and olive oil.

Serving suggestion: Valpolicella

Serves: 2

Atrio Restaurant & Wine Room
Conrad Miami
1395 Brickell Ave.
Miami, FL 33131

Bring in a printed copy of the recipe and get 20 percent off your bill when you dine at Atrio now through June 8.