Antipasti in Balsamic Vinegar – White Wine – Merlin Style Fond
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 medium bell pepper (s)
- 1 zucchini
- 1 kohlrabi
- 1 m. Eggplant (s)
- 3 tablespoon olive oil or spice oil
- 125 ml white wine, drier
- 125 ml balsamic vinegar, white
- a bit salt
- some pepper
- 4 basil leaves
Print Recipe
Pin Recipe Instructions
- Wash and peel the vegetables. Cut the pepper into small pieces. Cut the zucchini and aubergine into not too thin slices. Cut the kohlrabi in half slices.
- Fry the ingredients in hot oil until they get a good color (you might want to start with the firmer vegetables). Season with salt and pepper. Chop the basil and add to the pan. Wait until the oil has boiled down to some extent. Now deglaze with white balsamic vinegar and also wait until it has boiled away. Let the pan get really hot again and deglaze with white wine. Let it boil again, turning over and over again in between. Finally, season again to taste and serve.
- Potatoes with herb quark also taste good.
- I got this recipe from my son Merlin, who loves to cook. The recipe is very suitable for recycling leftovers and is also very tasty. Any vegetable that is available can be used - the vegetables listed are therefore only examples. Please add white wine and balsamic vinegar according to your own preferences. I always do this without a measuring cup - the ml values are therefore more pro forma (the 50:50 ratio is important).
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