Pan-fried Vegetables with Puntarelle
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 head vegetables (puntarelle)
- 2 carrot (s)
- 1 red pepper (s)
- Olive oil, for frying
- 2 cloves garlic)
- salt and pepper
- some chilli (to taste)
- 150 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Pluck the outer leaves of the puntarelle, wash, chop into large pieces and set aside. Divide the finger-length pieces of the puntarelle, cut off the lower (woody) end and cut the thicker pieces in half. Clean the carrots, quarter them and cut into 3-4 cm long pieces. Clean the peppers, remove the seeds and cut into bite-sized pieces. Peel the garlic and cut into thin slices.
- Heat the oil in a pan and fry the carrots vigorously. Add the puntarelle, bell pepper pieces and garlic and also fry over a high heat. The vegetables should get color, but still have a good bite.
- Remove from the plate and season with salt, pepper and chilli to taste.
- Mix in the chopped puntarelle leaves, place again briefly on the hot plate and toss.
- Spread the roasted vegetables on plates, sprinkle with parmesan and serve with white bread or mashed potatoes.
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