Vegetable Cabanossi Pan with Curd Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g Cabanossi
- 2 small zucchini
- 1 yellow pepper (s)
- 2 red pepper (s)
- 2 beefsteak tomato (s)
- 250 g suar snap peas
- 3 shallot (s)
- 4 clove (s) garlic
- 4 tablespoon rapeseed oil
- 2 tablespoon bacon cubes
- Marjoram, chopped
- salt and pepper
For the sauce:
- 250 g quark
- 50 g sour cream
- 2 tablespoon rapeseed oil
- 2 Table spoons milk
- 1 teaspoon curry
- salt and pepper
- some mint leaves
Print Recipe
Pin Recipe Instructions
- Cut the cabanossi into slices. Wash and clean the vegetables. Cut the zucchini into slices and the bell pepper into pieces. Cut the tomatoes into pieces. Cut the ends off the sugar snap peas and cut in half. Peel and quarter the shallots and garlic.
- Heat the oil in a large pan. Fry the sausage and bacon briefly in it. Add the zucchini slices and fry briefly. Add the remaining vegetables and the marjoram. Cover and simmer over medium heat for about 10 minutes. Season with salt and pepper.
- Mix all the ingredients for the sauce and season to taste. Wash the mint leaves, pat dry and sprinkle over the sauce. Serve with the sausage pan.
- Rustic baguette or white bread tastes good with it.
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