Light, tasty and colorful vegetables in a simple dish to cook by yourself
Here is Chef Paolo’s recipe for its famous Vegetable Stew
This recipe is better with Terre Della Villa’s vegetables – organic vegetables, km zero 😉
Here the link to our production with Terre della Villa
https://www.villabissiniga.com/it/2019/11/11/bio-fruits-and-vegtables/
Vegetarian / vegan dish, very versatile, as an appetizer or medium dish, a vegetable stew with particular and tasty facets.
INGREDIENTS for 2 kg of preparation you need:
0.5 kg of fennel,
turnips,
potatoes,
celery,
50 gr of dried tomatoes,
2 cloves of garlic,
30 g of fresh ginger,
extra virgin olive oil,
2 bay leaves,
50 gr of toasted sesame seeds,
40 g of peanut butter,
half an onion for the sauté,
watercress sprouts for garnish or fresh tarragon or chervil leaves,
Evo oil, salt, pepper for cooking and flavor.
- Peel, wash and clean the vegetables. Cut them into coarse pieces but not too much.
- Brown the potatoes in oil. Continue with the rest of the vegetables and add all the ingredients except the sesame seeds.
- Once the vegetables have ‘sweated’ together for about 10 minutes, wet a little at a time with cold water, adjust to low heat and cover with a lid.
Don’t abandon your vegetables!
Occasionally stir and if necessary add some water or vegetable broth without salt.
Vegetables will cook for about 40 minutes.
Let them rest before serving to make all tastes mix well.
Serve with toasted sesame seeds and fresh herbs at will.
Good evening and good food at all!
