Читать книгу Vegetable Kitchen - Bernhard Long - Страница 5

Serves 4 meals

3 onions (so to. 50 grams)

2 cloves of garlic

1 carrot (100 grams)

1 piece of Manchego (50 grams)

10 tomatoes (so to the. 750 grams)

1 tablespoon olive oil

100 milliliters of vegetable broth

Salt and freshly ground pepper

2 teaspoons paprika (noble sweet)

1 teaspoon dried thyme

3 tablespoons spelled flour (Type 630)

3 zucchini (as to the. 750 grams)

1 ½ tablespoons canola oil

3 tablespoons breadcrumbs (as the. 30 grams)

The preparation sequence

Peel the onions and chop finely. Peel garlic cloves and very finely chop.

Wash carrot with water, peel and chop into small cubes. The cheese finely grate.

The tomatoes plunge them into boiling water, remove, and cold rinse and remove the skin. Cut out stem approaches the tomato wedge-shaped, dice the pulp small.

Olive oil in a saucepan heat, sauté onion and garlic cubes glassy. Carrot cubes add and sauté 3-4 minutes.

Add diced tomatoes and vegetable stock. Season with salt, pepper and paprika. Thyme and cook for 10-12 minutes at medium heat.

Meanwhile, put the flour on a plate. Zucchini clean, wash with water, dry and chop cubes in about 2 centimeters. Salt and coat with flour.

1 tablespoon canola oil in a large frying pan heat up and fry the zucchini cubes in it at medium heat, stirring light brown.

A baking dish with the remaining canola oil grease. Zucchini and tomato mixture fill layers. Sprinkle with breadcrumbs and grated Manchego. In the heated, preheated oven at 200 ° C (fan: 180 ° C, gas mark 3) in about 20 minutes until golden brown on