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Vegetables bruschetta

02 Feb

Ingredients per 6 servings

  • 3 ½ oz spring onions
  • lb zucchini
  • lb cauliflower
  • lb carrot
  • 3 ½ oz pine nuts
  • rustic bread
  • caper
  • 1 whole garlic
  • basil
  • oregano
  • milk
  • Academia Barilla 100% Italian Extra Virgin Olive Oil
  • salt and pepper

Preparation

Peel a head of garlic and cook slowly in equal portions water and milk until the garlic becomes soft. Then drain. Trim and wash all the vegetables, then cut into strips and steam. In the meantime, place 4 or 5 bread slices on a baking sheet. Drizzle with a little olive oil and sprinkle with a pinch of salt, a little pepper and powdered oregano. Toast in the oven, together with the pine nuts. Cut two more slices of bread from the loaf and remove the crust. Soften the bread in milk, the squeeze. Puree in a blender at low speed, together with the cooked garlic, 7 tbsp oil, basil leaves, 1 tbsp capers, a pinch of salt and a pinch of pepper. Blend until creamy. Toss the steamed vegetables with the toasted bread and serve with the sauce on the side.
(Obviously you can add all the vegetables you like the most and I once added scramled eggs on top, so delicious. You can spread the sauce directly on the bread before adding the vegetables)
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Posted by on February 2, 2015 in Uncategorized

 

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