Читать книгу Vegetable Kitchen - Bernhard Long - Страница 3

Serves 4 meals

2 red peppers

1 medium onion

2 cloves of garlic

600 grams of green asparagus

3 tablespoons canola oil

1 tablespoon spelled flour (Type 630)

100 milliliters cooking cream

250 milliliters Mediterranean vegetables broth

Salt and freshly ground pepper

1 teaspoon sugar

400 grams Gnocchi (refrigerated)

75 grams of cooked ham (thinly sliced)

75 grams Emmental (in pieces)

2 sprigs thyme

The preparation sequence

Cut peppers in half and remove seeds. Wash the halves with water and chop into small cubes.

Peel onion and chop finely. Peel garlic and chop finely.

Wash asparagus with water, peel the bottom third and remove the woody ends. Asparagus chop long pieces in about 3 centimeters.

2 tablespoons canola oil heat in a saucepan. Onions, garlic and peppers sauté 2-3 minutes while stirring. Dust with the flour.

Cream and broth stir. Season with salt, pepper and sugar. Boil down creamy medium heat about 10 minutes, while stirring occasionally.

Meanwhile, the asparagus cook in plenty of salted water for 3 minutes, remove with a slotted spoon and place in a colander. Discourage short under cold water and drain.

Give gnocchi into the boiling water and cook asparagus according to package instructions. With a slotted spoon remove, in a colander and drain. The peppers in the pot with a hand blender.

Mince the cooked ham into small cubes and grate the cheese finely. Wash thyme with water, shake dry, pluck off the leaves and chop coarsely.

A baking dish with the remaining rapeseed oil rich. Asparagus, gnocchi, thyme, ham inside, and mix.

Pour sauce over peppers, sprinkle with cheese and bake in the heated, preheated oven at 225 ° C (fan: 200 ° C, gas mark 3-4) bake about 20 minutes longer than