Marcin Jankowski Paryż

siamo ancora in stagione....Antipasto Piemontese e Premi!

Once bottled preparation for today's post (the next one in which I hope will communicate the winners of the contest !!!), because as the title says ....... We are still in season!

Yes, because these preparations, which some may define gardener but for us it is the "starter" is a successful mixture of vegetables that is well prepared at this time, because the tomatoes and the beans are still, for the period is the highlight of peppers, cauliflower is already!

So if you want to have a reserve for winter of this delicacy, that maybe you can try adding a can of tuna and hard boiled egg uu ...... well, get in!

I assure you that is great, perhaps only to address an emergency in case of unexpected guests! Your pantry will be pleased!

Piedmontese antipasti

• Ingredients 400 gr. tomato

• 150 gr. each of these vegetables: onions, cauliflower, peppers (red and yellow), green beans, carrots, celery

• half spoon of apple vinegar

• a measuring cup olive oil

• 2 tablespoons sugar

• 2 teaspoons salt

Preparation

Place the tomatoes cut in quarters into the jug (they should be in season) and give two shots of turbo, add the salt: 7 min. 100 ° vel.1. Insert the butterfly, cut the vegetables into cubes (the onions leave them whole) and put them in the blender with the oil. Cook 15 min. 100 ° speed. 1. The vegetables must remain crisp enough. Add vinegar and sugar 5 minutes. 100 ° vel.1. Pot boiling the jars and store in a cool, dry place.

For a traditional construction, you can see what has been done by Giovanna trifles, on the basis of just such a recipe!

If you like the labels, you can download the template pdf by clicking on the orange button below

take advantage of this post to thank you Lucy's blog and especially the kitchen so Pompadour welcome tribute to that I received as a result of participation in the contest

"Cooking with Flowers"!