Archive for the ‘Vegetarian dishes’ Category
Stuffed peppers with lentils
Boil lentils in salted water. Then drained. Finely chopped fried onion and chopped garlic in oil. Add chopped apple cubes and raisins and continue frying. Add spices and lentils and confuse further 1 minute. Cut the peppers lengthwise, remove seeds. Arrange them in a baking dish. Stuff peppers with mixture. Cover pan with foil and bake in a moderate oven about 30 minutes. Covering medium – clear hot peppers and cut them in tiny circles. Fry hot peppers in oil for about 30 seconds. Remove with latticed spoon and drained on a napkin. Pour peppers baked with cream and sprinkle with hot peppers.
Rice with pineapple
Zucchini in the village style
Stew zucchini for 5 minutes and cut them diagonally. Arrange them in a baking dish. Cut the mozzarella and tomatoes into rings. Put them between the zucchini. Stir olive oil, crushed garlic and oregano, seasoned with salt and pepper. Pour the zucchini mixture on top and bake in the oven electric heating resistors, until cheese is melted.
Stewed zucchini
Peel and cut tomatoes into quarters. Remove their environment. Fry in olive oil finely chopped onion and chopped garlic. Add zucchini, cut into rings and fry for 6-7 minutes. Add tomatoes and chicken broth. Add spices. Put the lid and cook over low heat 5 minutes. Finally, add the almonds.
Risotto with Zucchini
Fry in butter finely chopped onion and garlic. Add diced zucchini and fry 2 more minutes. Put the rice and fry briefly, stirring constantly. Add the saffron and 1 / 3 of the broth. Stew until the rice absorb the liquid. Add another 1 / 3 of the broth and sweltering again until all liquid has evaporated. Add the shrimp and add more broth if necessary to boil rice. Finally add the olive oil and parmesan.