Vegetable Stew (Stufato di Verdure)
Instructions
Slicing the veil the onion and put it in a pan with 2 tablespoons of olive oil and a knob of butter.
Add salt and cook over a very low heat.
Add the sliced carrots, moisten with hot broth and cook for 10 minutes.
Add the artichokes, cut into wedges, more broth and continue cooking for another 10 minutes then pour into pan fennel into wedges, sprinkle with salt and bring the vegetables for doneness by combining little by little broth if necessary.
Pepper before serving and sprinkle with chopped parsley.
Ingredients and dosing for 4 persons
- 2 fennel
- 2 artichokes
- 2 carrots
- 1 onion
- Chopped parsley
- 2 tablespoons of olive oil
- 1 walnut butter
- Salt
- Pepper
- Broth