Читать книгу Winter Cuisine - Bernhard Long - Страница 86

Ingredients for 6 meals

160 grams of colorful (noodles

2 carrots vegetables (so. 250 grams)

2 courgettes (so. 500 grams)

½ Cauliflowers (so. 460 grams)

2 cloves of garlic

2 small onions

2 large spoon olive oil

Salt and pepper from the mill

1 ½ liter vegetable broth

260 g veal roast

425 grams of white beans (tin)

100 grams of peas (refrigerated)

60 g Parmesan cheese

The preparation process

The noodles in salt water almost al dente cooking, drain in a sieve, cold rinse and drain well.

Peel Vegetables Carrots, cleaning and in 5 millimeter sized cubes crush. Courgettes in water to clean, dry, clean and also in 5 millimeter sized cubes crush.

Cauliflowers cleaning, clean and in water into florets parts. Peel the onions and garlic and finely dice.

Heat the oil in a pan and fry the onion and garlic cube is 2 minutes colorless sauté.

Carrot vegetables in the pan and so. 1 minutes with sauté. Zucchini and cauliflower.

With salt and freshly ground pepper flavor. Pour in the broth and everything around. Leave to simmer for 10 minutes.

In the meantime veal roast with wet hands to small balls rotate.

Approximately 400 milliliters of liquid from the pan and place it in a small saucepan heat up again.

Balls and covered just below the boiling point over a medium heat for 5 minutes simmer, cooking.

Beans in a sieve cold rinse and drain well.

Beans, Peas, noodles and the veal meatballs with the liquid in the stew and heat up again . Minestrone soup again with salt and freshly ground pepper tastes. Parmesan cheese with a peeler or a coarse grater planing and separately with the soup .