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Italian fried vegetables with CAMBOZOLA

Recipe for 4 Portions:

1 garlic clove
1 ret onion
1 red and 1 yellow pepper
2 small courgettes
1 small aubergine
250g small egg plum tomatoes
2 tbsp olive oil
100 ml vegetable stock
1 tsp fresh thyme
1 tsp Balsamic vinegar
Salt and pepper

Peel the garlic clove and cut into thin slices. Peel the onion and cut into wedges. Wash and clean the vegetables, cut the peppers into strips and the courgette and aubergine in bite sized pieces. Leave the tomatoes whole.

Cut the CAMBOZOLA in small pieces and place to one side.
Sautee the onion and garlic in oil and add the vegetables. Stir continuously while frying until they begin to brown slightly.

Pour on the vegetable stock. Add the thyme leaves and simmer with the lid on for a further 10 minutes over a low heat. Stir occasionally.

At the end of the 10 minutes, carefully mix the CAMBOZOLA pieces into the vegetables and season with vinegar, salt and pepper. Stop stirring – the CAMBOZOLA should start to melt. Serve immediately


Serve with fresh ciabatta or serve the vegetables as a side dish with lamb cutlets, fish, pasta or gnocchi. As an alternative, the vegetables can also be cooked in the oven.

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