Vegetable stew - a useful dish which can be given independently or as a garnish. If you care for a figure, make ragout on the basis of low-calorie vegetables, for example squash. Use different grades - ragout will turn out not only tasty, but also very beautiful.
It is required to you
- Multi-colored squash:
- - 4 young green squash;
- - 4 yellow squash;
- - 8 medium-sized ripe tomatoes;
- - 3 garlic gloves;
- - 100 g of mozzarella;
- - olive oil for frying;
- - salt;
- - fresh ground black pepper;
- - mix of dried Provence herbs.
- Vegetable stew in Sicilian:
- - 3 young squash;
- - 2 eggplants of the average size;
- - 8 small ripe tomatoes;
- - 6 potatoes;
- - 8 multi-colored paprikas;
- - 2 bulbs;
- - 2 stalks of a celery;
- - bunch of a fresh basil;
- - olive oil;
- - salt;
- - fresh ground black pepper.
Instruction
1. Multi-colored to a kabachkiprigotovta an original and beautiful dish in Provencal style. Use yellow and dark green young squash - in combination with bright red tomatoes and snow-white cheese they look very decoratively.
2. Wash up squash and cut them circles. Pound garlic in a mortar, grate mozzarella. Drench tomatoes with boiled water, remove a skin, cut pulp large pieces.
3. Warm olive oil in a frying pan and fry squash, stirring slowly with their wooden scapula. Then lay out tomatoes, garlic in a frying pan, add dry Provence herbs and salt. You extinguish a dish, excess moisture won't be evaporated yet. Check readiness - squash have to become soft, but not get out of a shape. Strew ragout with a grated cheese and warm up some more minutes. Before giving strew a dish with a fresh ground black pepper.
4. In a Provencal way give squash to the baked fish or chicken. Ragout can be served also as an independent dish accompanied by fresh white loaf and a glass of the cooled pink wine.
5. Vegetable stew on-sitsiliyskiochen tasty turns out ragout with squash, eggplants, potatoes and a paprika. That the dish turned out tasty, put vegetables serially, then they will keep a form and will remain juicy.
6. Cut eggplants into cubes and wet for an hour in the cold added some salt water that there was a bitterness. Drain water, rinse vegetables and dry. Clean potatoes and squash and cut in cubes. Crush onions. Clean a celery from rigid fibers, chop medium-sized pieces. Exempt pepper from partitions and seeds, cut straws. Scald tomatoes, remove a thin skin, wipe pulp through a sieve.
7. In a pan warm olive oil, fry onions till golden color, then lay out a celery and small cut basil greens. Stirring slowly, prepare all several minutes. Lay out tomato puree in a frying pan, bring to the boil, add potatoes and eggplants. In 4 minutes lay out squash in mix. Salt, pepper, mix and you stew ragout on weak fire of 15-20 minutes. As necessary add a little water to mix.
8. Lay out in ragout a paprika and you extinguish 7-10 more minutes. Switch off a plate and let's ragout infuse under a cover. Serve the dish cold accompanied by the dried grain bread or ciabatta.