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Un Trionfo d'Estate

Un Trionfo d'Estate

(A summer feast of vegetables)

Ingredients (for 6 people)

4 medium-sized courgettes (zucchini)
2 medium-sized aubergines (eggplants)
2 peppers, one red, one yellow
300g green beans
250g peas
4 tomatoes on the vine
Salt and pepper
CAZZETTA Extra virgin olive oil
2 cloves of garlic
Sweet and sour vincotto or if not available balsamic vinegar
5/6 leaves of basil
Courgette flowers

Procedure
Wash all the vegetables and then cube all except the courgettes (cut into fingers)  and the tomatoes into semi-circular segments. Cook the beans for 5-6 minutes in well-salted boiling water. When ready, take and cook the peas in the same water. In a non-stick frying pan, add a generous dribble of olive oil and the cloves of garlic, crushed. Once hot, add the courgettes on a high flame for a minute, season and then turn down the heat for five minutes. Then remove from the pan and add the cubed peppers, which should be cooked al dente. When ready, remove and add the aubergine. When these are cooked and soft, add all the vegetables together into the pan, along with the green beans, peas and tomatoes. Mix well, season to taste and tear the basil into the mix. Then spray with a little vincotto or balsamic vinegar and cook for a couple of minutes.

Take off the heat and leave to cool before serving. 

This recipe is by Anna Maria Chirone Arno', chef, cookery teacher and food writer.

 

 

Antipasti - Pasta - Meat and Vegetarian - Fish and Seafood - Desserts - Unique Dishes