Greek mange
Instructions
Clean and peel the onion.
Wash the celery.
Pounded the pepper and coriander.
Put in a saucepan, onion, celery, pepper, coriander, salt, parsley, bay leaf and thyme.
Pour over the olive oil, white wine and four decilitres of water.
Bring to the boil, cover and cook over low heat for fifteen minutes.
Peel the sugar snap peas.
Wash and cut into 2.
5 cm pieces.
After fifteen minutes of cooking, place the snow peas in the pot, stir.
You resume boil, cover and let simmer for 10 minutes more until the snow peas are not become tender.
With a skimmer remove from saucepan the sugar snap peas and onion.
Place them on a dish and cover.
Boil over high heat cooking liquid until 15 cl.
Pour it over the sugar snap peas and let cool.
Put the dish in the refrigerator and let marinate for at least two hours.
You can prepare this dish 48 hours in advance and keep it in the refrigerator.
Ingredients and dosing for 4 persons
- 500 g of mange
- 1 onion
- 4 tablespoons of olive oil
- 4 tablespoons of dry white wine
- 1 stalk of celery
- 6 sprigs of parsley
- 1 leaf of laurel
- 1/4 teaspoon of dried thyme
- 6 grain black pepper
- 6 coriander grains
- 1/4 teaspoon of salt