Yield: 1 servings
|⅓ cup||Vinegar; herb or white wine|
|2 tablespoons||Mustard; dijon|
|1 teaspoon||Oregano; dried|
|½ teaspoon||Rosemary; dried|
|½ teaspoon||Thyme; dried|
|4 \N||Garlic cloves; crushed|
|30 \N||Tortillini fresh; 225 g|
|1 pounds||Mushrooms; small|
|2 \N||Peppers; sweet red or green|
|1 \N||Squash; acorn|
|30 \N||Bamboo skewers; 6\"|
Combine vinegar, mustard, basil, oregano, rosemary, thyme and garlic in glass or stainless steel bowl. Slowly whisk in oil till blended. Cook tortillini in boiling water, drain. Transfer to large bowl. Gently toss with half of vinaigrette. Refrigerate covered at least 12 hours, tossing occasionally. Clean mushrooms, trim and discard stems. Toss mushroom caps with remaining vinaigrette.
Refrigerate at least 12 hours, tossing occasionally. Slice peppers lengthwise into strips and then diamonds or fancy shapes with canape cutter. Drain tortillini and mushrooms.
Thread 1 tortillini, 1 pepper diamond and 1 mushroom cap on each skewer. To serve trim ½" off bottom of acorn squash till it stands flat. Stick tortillini skewers in it. MAKES:30