A Mediterranean dish, delicate with a sweet and sour flavor, perfect for a light dinner or an appetizer, in which we want to enjoy the flavors of this hot summer for a while, bringing fresh and seasonal vegetables to the table, adding a variant: excellent strictly organic spelled.
Don't store avocado like this: it's dangerous
Un mediterranean dish, delicate with a sweet and sour flavor, perfect for a light dinner or an appetizer, in which we want to enjoy the flavors of this hot summer for a while, bringing fresh and seasonal vegetables to the table, adding a variant: rigorously excellent spelled biological.
Ingredients (for 2/6 people depending on whether you prefer it for dinner or appetizer)
- 2 red peppers or small yellow
- 2 courgettes (better the round ones)
- 1 finely chopped onion
- 2/4 cloves of garlic (to taste), finely chopped
- 1 tablespoon of extra virgin olive oil
- 2 spoons of pine nuts
- 2 tablespoons of raisins, soaked for about 5 minutes in hot water
- 1 teaspoon ground cinnamon
- 1 cup of spelled
- ground pepper
- ½ cup of finely chopped parsley
- ¼ cup of mint
For the cooking broth
- 1/2 or 1 cup of water
- 2 spoons of olive oil
- 2 tablespoons of fresh lemon juice
- sale
Preparation
First let's proceed with the preparation of vegetables, then we cut the tops of the peppers, gently removing the seeds and membranes from the inside.
We cut the courgettes lengthwise (for the round ones we cut only the upper part) and we empty the inside.
Now we are ready for prepare the filling.
We heat the olive oil over medium heat in a fairly large pot or pan with a lid. We fry the onion, pine nuts and garlic. Let it brown and add the raisins, cinnamon, zucchini pulp and mint. We mix everything for 5 minutes and add the spelled which we will lightly fry, stirring gently. At this point, pour half a cup of water and let it cook until it evaporates. When the water has dried, sprinkle everything with pepper and mix.
Once the filling is ready, let's make the vegetables helping us with a spoon and proceed with cooking.
We take a pan with the lid, and over medium heat pour a little oil, the lemon and add a pinch of salt. We arrange the vegetables to leave some space between them and sprinkle with water. Cover the pan with the lid and cook for at least 30/35 minutes, adding water from time to time if needed.
When our vegetables, stuffed in sweet and sour, are ready, we will arrange everything on a nice serving dish, letting it cool and garnish with a sprinkling of parsley.
If you wish, you could add a few drops of white wine, obviously organic, to the broth for cooking vegetables!
Buon appetite
Gloria Mastrantonio
