Mixed vegetable casserole

Gaspaccio
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Livello MASTERY
100 min
590 Views
 
Livello MASTERY
0 Persone
100 min
INGREDIENTI: per 0 persone
  • 1 ¼ lb green pepper
  • 2 potatoes , large
  • 2 eggplants
  • 1 stalk celery
  • carrot
  • 1 onion
  • 1 ¼ lb canned tomatoes , seedless
  • 2 zucchini
  • 4 oz extra virgin olive oil
  • 1 handful aromatic herbs , fresh
  • 2 cloves of garlic , smashed
  • coarse salt
Preparation

Slice the onion and cut all the other veg into chunks. Heat up the oil in a large pan and brown all the ingredients for a few minutes, except tomatoes and herbs. Season with salt to taste, and add the tomatoes, chopped; put the lid on and cook over high heat for 10 minutes. Lower the heat and cook for another hour or so: 15 minutes before finishing cooking, add the herbs, finely chopped. This dish is excellent served hot or cold with boiled or roasted meats. In Capoliveri it is called “gaspaccio”, elsewhere, if prepared without potatoes it is called “Gurguglione”.

Side dishes
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