 |
 |
||||||
 |
 |
 |
 |
 |
||
 |
||||||
 |
 |
|||
|
 |
|||
|
 |
|||
|
 |
|||
|
 |
|||
|
 |
|||
|
 |
|||
|
 |
|||
|
 |
|||
|
 |
|||
|
 |
|||
|
 |
|||
|
 |
|||
|
 |
|||
|
 |
|||
|
RELAIS OROSCOPO |
||
|
Via Togliatti 68 |
||
|
52037 Sansepolcro (AR) |
||
|
Tel: ++39-(0)575-734875 |
||
|
RECIPES
|
The monthly recipe by Paola and MarcoVegetable pie with basil cream, aromatic herbs and sweet vinegar. Ingredients for 4 people:  350
gr. courgettes200 gr. potatoes 100 gr. carrots 2 garlic cloves 12 leaves of parsley for the decoration 10 leaves of basil for the sauce 2 soup spoons of Extravergine olive oil 100 ml. vegetable soup 15 gr. mixed sweet herbs (dried, also): origanum, thyme, etc. Sweet vinegar Salt The vegetables’ cooking:  Wash
all the vegetables, peel the carrots and the potatoes. Keep gr. 100
of courgettes for the sauce. Cut all the other vegetables in little
cubes of 1 cm. and cook them in different waters the potatoes first,
then the carrots and, at the end, the courgettes. They must not be
cooked too much; then put the vegetables inside cold water to preserve
their original colours. In an about 12 cm. cooker put the garlic into
the oil, the cut courgettes, the basil leaves and the vegetable soup;
make them boiled for about 5 minutes. Put the salt. Take the saucepan
off the gas and mixed everything. In an other pan eat the previously
cut vegetables with a spoon of Extravergine olive oil, the sweet herbs
(gr.5), the salt, and cook for 3 or 4 minutes on a hot fire.How to prepare the plates:  Put
in the centre of each dish a round mould (you can find them in plastic
or in stainless steel). Divide the vegetables in equal parts in each
of them and push down with the hand. Prepare a base of basil cream
around the mould. Sprinkle with the sweet vinegar and put over them
the last sweet herbs. Make a decoration with parsley, take off each
mould from the dish and serve.Suggested wine: The ideal wine for this sort of vegetables must be surely a white one. You could choose among: Sauvignon, Pinot Bianco, Tocai or Verdicchio. Marco and Paola suggest the Sauvignon di Venica (from Friuli Venezia Giulia). |
