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Asparagus recipe: BATTUTO Tuesday VERDURE SPRING SAUCE
Ingredients for 1 / 2 liter:
2 tbsp. Butter
120 ml olive oil 1 small extra
.
1 courgette diced carrot diced
4 shoots
1 diced handful Tender green beans blanched 5 minutes and k
sliced 75 g
Very fine peas ausgepalt
1 large. Very ripe tomato, and diced 1 tablespoon
. Smooth
chopped parsley Salt
Preparation: This sauce is from the Italian soffritto developed.
These are a mixture of finely chopped vegetables
such as carrots, onions and celery and parsley to, depending on the
region in olive oil, butter or both, will be fried. Soffritto
is the basis for many Italian sauces. In this variant as a pasta sauce
can vegetables can be modified.
Spring sauce, as it is called outside Italy, fits well
short as Farfalle pasta, Conchiglie, penne or rigatoni,
tastes but also delicious with noodles.
After
country custom is no cheese darübergestreut. The
butter with half the oil in a large frying pan at low temperature
melted. All vegetables except the tomato is
stirring frequently for about 5 minutes stew. The
freshly cooked and well drained pasta with the tomato and parsley
add everything together and further cook 2 minutes. The remaining oil
thoroughly mix. The sauce with salt and gradually
Serve very hot.
Rubrik: Sauces
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