| Contessa Nera's recipe Flavoured pan Ingredients3 courgettes2 carrots2 celery ribs8 onions250 g cauliflower (or broccoli) parsley1 teaspoon coriander seeds1 fennel seed kennel3 tablespoons oil2 dl dry white wine with tomato salt concentrate, pepper Preparation Normal 0 14 false false false MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable{mso-style-name: "Normal table";mso-tstyle-rowband-size:0;mso-tstyle-colband-size:0;mso-style-noshow:yes;mso-style-parent:"";mso-padding-alt:0cm 5.4pt 0cm 5.4pt;mso-para-margin:0cm;mso-para-margin-bottom:.0001pt;mso-pagination:widow-orphan;font-size:10.0pt;font-family: "Times New Roman";mso-ansi-language:#0400;mso-fareast-language:#0400;mso-bidi-language:#0400;} Normal 0 14 false false false MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable{mso-style-name: "Normal table";mso-tstyle-rowband-size:0;mso-tstyle-colband-size:0;mso-style-noshow:yes;mso-style-parent:";mso-padding-alt:0cm 5.4pt 0cm 5.4pt;mso-para-margin:0cm;mso-para-margin-bottom:.0001pt;mso-pagination:widow-orphan;font-size:10.0pt;font-family: "Times New Roman";mso-ansi-language:#0400;mso-fareast-language:#0400;mso-bidi-language:#0400;}Cut carrots and courgettes into thick washers about ½ cm ½ cm;}Cut carrots and courgettes into thick washers about ½ cm. Cut celery and cauliflower into pieces in florets. Chop up a tuft of parsley. Combine all the vegetables in a large saucepan, add the chopped parsley, coriander and fennel seeds, a bay leaf and 5 peppercorns. Season with a pinch of salt, sprinkle with oil and wine and bring to a boil. Dilute a tablespoon of tomato paste with a few tablespoons of warm water, pour over the vegetables, stir and continue cooking for 15 minutes. Serve hot. |
