 This is an easy side-dish that you can quickly prepare. It is healthy and savoury - I prepare it as often as I can to accompany fish, meat or any other main course. Also...if you have vegetables dragging in your fridge, just prepare them like this! All veggies will be fine for this recipe...make it with your favorites or with those leftovers! For 6 servings Ingredients: 1 aubergine 2 zucchini 1 fennel 200 grams of cherry tomatoes 2 red peppers 2 carrots 3 TBSP of breadcrumbs salt ⅓ cup of extra virgin olive oil basil leaves Directions: Rinse and cut in chunks all vegetables, around 1 cm size. Lightly grease with extra virgin olive oil an oven dish. Place vegetables in it, add salt and the remaining extra virgin olive oil. Mix well. Pre-heat oven at 180°. Sprinkle breadcrumbs on top of the vegetables. Bake for around 45 minutes. Decorate with basil leaves. Suggestions: You can use these vegetables to dress a dish of pasta. You can add some mozzarella or scamorza cheese on top. It will be more greedy!
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 Winter is there and we need comfort and cocooning…a warm and healthy soup will do the deal! You need just few healthy ingredients, fresh vegetables, broth and – needless to say – few drops excellent extra virgin olive oil that will intensify the taste and will add texture to the soup For 4 servings Ingredients: 700 grams of zucchini 1 onion 1 garlic clove 500 ml of vegetable broth Pepper (facultative) 4 slices of aubergine (facultative) Salt Extra-virgin olive oil Basil leaves to decorate Directions: Chop finely the onion. Cut zucchinis in slices, 2 to 3 cm thick. Combine zucchini, onion and garlic in a pan and cover with broth. Cover and bring to boil and medium temperature and let simmer for 20 minutes – or until zucchini are soft and can be easily crushed with a fork. In the meantime, cut aubergine slices in very small dices (brunoise). Heat 2 tablespoons of extra virgin olive oil in a pan, add aubergine dices and salt at your taste and cook for 10 to 15 minutes until aubergines become soft and golden. Remove the zucchini soup from heat and purée with a blender until smooth and creamy. Taste for salt and if you like ground some pepper. Serve hot, decorating with a tablespoon of aubergine and basil leaves and few drops of extra virgin olive oil. |
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AZIENDA AGRICOLA GORRASI
di Pasquale Gorrasi Via Madonna del Granato n.13 84069 Roccadaspide (SA) - Italia CF: GRRPQL62L22H394C P.IVA 05232090653 – REA Salerno n. 430495 |
