This recipe is very flexible and more than a recipe, it is a cooking method. Customize this dish to use up any vegetables in the refrigerator. (cauliflower, mushrooms, cabbage, potatoes, onion etc)
- stale bread, 200 grams, sliced thinly.
- shredded cabbage, 300 grams
- garlic cloves, 2
- tomato, 1
- chopped parsley
- salt
- swiss chard or spinach, 200 grams
- green pepper, 2
- onion, 1
- olive oil, 3 tablespoons
- paprika
- black pepper
1) Wash and chop all the vegetables. Shred the cabbage and spinach.
2) Heat the oil in a heavy pan, preferably an earthenware one. Stir fry the onion peppers for a few minutes until pale. Add the tomato and the rest of the vegetables. Season well with the salt, pepper, and paprika.
3) Add 200 ml vegetable stock, cover the pan and gently braise the vegetables for around 20 minutes until they are cooked through.
Turn the heat off, remove the vegetables and place in a bowl, leaving the juices at the bottom of the pan.
4) Place the slices of bread on the bottom of the pan, let them soak the stock, place the vegetable on top of the bread. Let the dish rest for 10 minutes or so.
You can keep it warm in a moderate oven for 20-30 minutes.
Serving suggestion:
Serve in the same pan, as a starter
If intended as a main course, add fried eggs, pork or lamb chops, fried fish fillets.
No comments:
Post a Comment