|
MARCH 2010
"Trenne with vegetable ragout"
Ingredients for 4 people: 320g. Trenne, 2 carrots, 2 courgettes, 200g. asparagus tips, 1 small aubergine, 1/2 glass vegetable stock, 1 clove garlic, 400g. tomato pulp, 2 stacks of celery, 1 small onion, 200g. peas, 4 tablespoons oil, 1 twig rosemary.
Preparation time: 20 minutes
Cooking time: 15 minutes
Method: Wash and clean the vegetables and dice them all to the same size. Finely chop the onion and garlic and lightly brown in the oil. Add all the vegetables, mix delicately and cook. Add the stock, chopped rosemary and tomato pulp. Cook covered over a low flame for approximately 15 minutes and season with salt. In the meantime cook the pasta in plenty of salted water, drain al dente and dress with the vegetable sauce.
GOOD APPETITE !!
|