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Alessi cuisine
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Pan of stewed vegetables, cecina style(Tegamaccio di ortaggi stufati, alla cecinese)
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- 6 medium long size courgettes
- 1 big red onion
- 2 tender carrots
- 3 medium size potatoes
- 200 grams of French beans
- 4 Florentine tomatoes, well ripe; abundant (12-15) leaves of basil,
well perfumed
- 1 small bunch of "nepitella"
- 7-8 spoons of olive oil
- salt and pepper
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 Cut
all the vegetables in chunks or in slices, not too small, then put them
in a pan, with an appropriate size (tie very well the small bunch of "nepitella"),
then cover with a lid and cook over a low heat. Boil very lightly, taking
care that the lid will stick very well (in that case you can put a small
weight over the lid in order to keep the vapour inside the pan) to the edges
of the pan and cook in this way, without turning (sometimes you can try
to move the pieces of vegetables on the bottom of the pan, by shaking it)
because the pices or slices of vegetables do not have the melt or break
or attach to the bottom: you have to cook this stuff for 45 minutes. At
the right time remove the lid, increase the heat a little bit, let the stuff
dry for a little bit (it can produce a sort of crust, but take care anything
will take a bitter taste, especially on the bottom of the pan) in order
it will take more consistency and character, then switch off and serve,
like a vegetarian second course or with roasted meats. |
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