Vegetable stew
Instructions
Wash the peppers and courgettes and cut them into small cubes.
Peel the garlic and onion and mince them separately.
Dip the tomatoes for a few seconds in boiling water, skin, spremeteli give them slightly to let out the water and the pips, then roughly spezzettateli and put them in a casserole with tomato paste, thyme, Sage, bay leaf, sugar, salt and a pepper minced.
Add a glass of water and cook over moderate heat for 20 minutes.
When finished remove herbs and puree the sauce, then let it cool and pass through a sieve.
In another saucepan, then heat the saucepan, heat olive oil and the onion and peppers, moderate heat until wilted.
Add the zucchini and garlic and FRY all together for 4-5 minutes on high heat, so that the vegetables remain crisp.
Let them cool, then distribute them in four molds and let stand for a quarter of an hour.
After this time, put the preparation on four individual plates, pour around each pile of vegetables prepared sauce, garnish with green beans and turnip cubes and serve.
Ingredients and dosing for 4 persons
- 3 red peppers
- 5 zucchini
- 1 onion
- 2 cloves of garlic
- 2 turnips already cooked
- 100 g of already boiled beans
- 2 tablespoons of olive oil
- 6 ripe tomatoes
- 1 tablespoon of tomato paste
- 1 pinch of thyme
- 1/2 leaf laurel
- 1 leaf sage
- 1 pinch of sugar
- Salt
- Pepper