Fragrant vegetables baskets
Instructions
Peel vegetables and wash them.
Slice the tomato and onion very finely.
Cut into cubes the eggplants and peppers into strips.
Peel and slice the garlic.
Heat a drizzle of extra-virgin olive oil in a pan and let wilt for a few minutes the flame sweet onion.
Remove from the Pan and replace it with garlic and eggplant.
Saute it briefly, then take them flame, put them aside and FRY quickly in a skillet peppers too.
Chop the anchovy fillets and mix with the onion.
Separately minced herbs and vegetable mix: Add Sage to the onion with peppers, thyme, marjoram to Eggplant and Basil in tomato sauce.
Line a baking dish with a sheet of baking paper.
Cut the dough into 4 squares, punzecchiatene bottom, turned slightly and transfer it onto the baking sheet.
Spread the vegetables on four sheets, sprinkle the pretzels with light hand (especially the onion, already seasoned by anchovy), decorate with a little oil and cook in preheated oven at 220 degrees for 15 minutes.
Serve the hot or warm crocchette di patate e Curry.
Ingredients and dosing for 4 persons
- 230 g of puff pastry already rolled
- 1 ripe tomato
- 1 sweet onion small
- 1/2 pepper (or 3 pitches of sweet peppers of different colours)
- 1/2 eggplant
- 1 anchovy fillets in olive oil
- 1 clove of garlic
- 1 sprig of thyme
- Marjoram
- Sage
- Basil
- Olive oil extra virgin
- Salt
- Pepper