Recipe Vegetarian ragout – Fusilli x 6
1 zucchini
1 pepper
1 eggplant
1 onion
6 tomatoes
4 tablespoons of tomato concentrate
2 cups of boiling water
20 gr chopped basil
6 tablespoons of Evo oil
Salt to taste
[yumprint-recipe id=’63’]
Preparation
Wash the vegetables
Cut the onion into small pieces
Reduce the zucchini pepper and eggplant in small cubes
Simmer the onion in a large pan
Add the vegetables
Keep the lively fire
Cook for 15 minutes frequently
Cut the tomatoes into cubes
Add the tomato
Add the dissolved tomato concentrate in water
At end of cooking add salt and basil
Curiosity
Vegetable or vegetarian dip have come to me on the direct solicitation of the neighbor. With the same vegetables and some other element -or extra processing, I would have made either a ratatouille typical Provencal outline or a caponate Sicilian outline. The idea of making a sauce by reducing all the elements to a brunoise was her. With the term brunoise in the kitchen it is to reduce to small cubes of fruit or vegetables: is a cutting technique.
I discovered after the same vegetables were the protagonists or the pestato Barilla or a vegetarian dip. I do not think you will find a dish with this name in the trattoria but you could always reproduce it according to my instructions. The neighbor about the vegetarian dip was right, with this vegetable sauce the fusilli is delicious.
Link for cutter
http://www.panoramachef.it/verdure-e-tecniche-di-taglio/
Fiaccavento Margherita was born in Rome in 1968. Having long studied for a diplomatic career in Rome and Paris rejects the constraints by developing a rebellious and non-conformist life. After 15 years of professional experience managerial changes to television as a writer and web content. In 2012 he left Rome and the Eldorado media for the Emilia countryside. “Amazon on me”and ‘his first work of fiction.