Grilled Vegetables With Spicy Italian Neonata
Published June 27, 2022
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Neutral oil, for greasing
- 4bell peppers of any color (2 pounds), halved, seeded and sliced into 1-inch strips
- 3zucchini (1½ pounds), sliced ¼-inch thick on the diagonal
- 3Italian baby eggplants (1½ pounds), sliced lengthwise ¼-inch thick
- 1¼cups extra-virgin olive oil
- Kosher salt (such as Diamond Crystal) and black pepper
- 3heads sturdy lettuce, such as romaine or radicchio, quartered through the core
- 2tablespoons lemon juice
- 5anchovy fillets, minced into a paste
- 1garlic clove, minced
- 1½ounces sliced salami or soppressata, finely chopped (about ⅓ cup)
- ½cup jarred sliced hot cherry peppers, finely chopped
- ½cup pitted manzanilla or Cerignola olives, chopped
- 2celery stalks, finely chopped (1 cup)
- ¼cup chopped parsley leaves
Nutritional analysis per serving (10 servings)
422 calories; 38 grams fat; 5 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 6 grams polyunsaturated fat; 18 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 7 grams protein; 1140 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat a grill to medium and oil the grates.
- Step 2
On two large sheet pans, divide bell peppers, zucchini and eggplant. Drizzle the contents of each sheet pan with ¼ cup olive oil. Season with salt and black pepper, and toss to evenly coat. In batches, grill the vegetables, turning occasionally, until cut sides are tender and lightly charred, 3 to 5 minutes for the lettuce, 8 to 10 minutes for the zucchini, and 10 to 12 minutes for the peppers and eggplant. Transfer them to one very large (or two large) serving platters as they finish cooking.
- Step 3
Meanwhile, in a medium bowl, combine lemon juice, anchovies and garlic; whisk until well blended. And salami, cherry peppers, olives, celery, parsley and the remaining ¾ cup oil, and mix well. (Makes about 2 cups neonata.)
- Step 4
Generously drizzle or spoon some of the neonata over the grilled vegetables. Serve vegetables warm or at room temperature, with the remaining neonata on the side.
Private Notes
Comments
Let this recipe inspire you but don't sweat modifications, because this isn’t what Calabrian, Sicilian or Ionian cooks call "neonata" di pesce, "newborn fish": tiny baby fish, caught in early spring, then fermented. Therefore, if vegetarian, just choose flavors you enjoy. Approximate anchovies’ fermented "funk" via Bragg's,dark misos, Gojuchang, nutritional yeast,long-roasted garlic, caramelized onions, or (veg.) Worcestireshire sauce; the latter approximates ancient Roman garum, fermented fish
I made this but didn’t use the olives or celery (I was out) and it was delicious. I like olives but sometimes they overwhelm a dish. I would make it again without celery or olives because everyone loved it this way. For vegetarians, I think omitting the salami would still produce a delicious result but omitting the anchovies would completely change this. Maybe you could use seaweed salt to get the saltiness but the consistency would not be the same.
We made a few modifications to accommodate a guest’s allergies, replacing anchovies iwith capers, and adding currants and a splash of red wine vinegar to the relish. We also added asparagus cherry tomatoes and onions to the veggie mix. It was the star of the dinner party. Outstanding!
Delicious -- my only variation was using milder cherry peppers from the olive bar. I've been looking for something to perk up otherwise uninteresting grilled vegetables. Thanks!
The neonata was excellent used as an appetizer on crostini.
Advertisement