Gourmet

Gardening season is coming to an end, and with it the celebration of the alliance between tasty and healthy. Little needs to be added to the fresh vegetables and herbs from our gardens in order to create a perfectly aromatic tasty dish, sometimes in less than 30 minutes even if we are not very speedy with out knife.

As far as we are concerned, the best pasta sauce recipe therefore consists of rustically chopped fresh tomatoes and other vegetables, enhanced with some sharp cheese, preferably well-aged parmesan.

Ingredients:
1 bag of rezanci or fettuccini (preferably fresh) or other type of pasta
Olive oil
1 young onion with leaves if possible
¼ of leek
Some thinly sliced carrots if available
1 clove of garlic
½ kg of fresh tomatoes
1 small zucchini
1/2 of broccoli
Fresh basil leaves
Salt
olives
grated parmesan cheese
 

Fry chopped onions and leek on olive oil till soft. Add salt and the rest of the vegetables in the following order: garlic, carrots, zucchini, broccoli and tomatoes. Vegetables should release their own juice, if they seem to be dry and burning, lower the heat. After about 15-20 minutes add olives and cook for another few minutes. Before serving top with grated parmesan and sprinkle with fresh basil.

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