Ratatouille of spring
Instructions
Peel all the vegetables and wash them thoroughly, then drain well.
Cut the artichokes in half, after eliminating the toughest outer leaves and tips and remove the Hay within.
Cut carrots and zucchini slices first into quarters then washers.
Cut the spring onions into 4 lengthwise.
Cook, separately and in salted water for 10 minutes, artichokes, broad beans, peas, carrots and green beans.
Only for 5 minutes instead, but always separated, the sugar snap peas and asparagus.
Heat the oil in a large frying pan and FRY for a minute ginger and garlic peeled and finely chopped.
Throw in zucchini skillet and simmer over medium heat for 5 minutes.
Add all the other vegetables well drained, radishes and spring onions.
Simmer for another 10 minutes, stirring often.
Add salt and add if necessary, a few spoonful of hot water.
Serve the warm ratatouille.
Ingredients and dosing for 6 persons
- 3 new carrots
- 3 small zucchini
- 150 g of small shelled beans
- 150 g of shelled peas
- 200 g of green beans
- 2 artichokes
- 200 g of asparagus
- 200 g of daws
- 1 bunch of radishes
- 1 clove of garlic
- 4 spring onions
- 1 bit of fresh ginger root (3 cm pieces)
- 6 tablespoons of olive oil
- Salt
- Pepper