forEINIT means in writing the recipe that I always strive to get a new dish, and I rarely rest on one plate. Until the summer begins, that is. The sun makes me want to slow down, and I find myself wanting to contrast in vegetables Agrodolce Repeated. Italian Agrodolce for ArabAgriculture(And sweet)Dolsian), Which is translated in my kitchen into a pile of soft vegetables with melting, all spot with olive oil, sweet with onions, and cut vinegar and arrogance. Often, this takes the shape of my husband Hugh Baked cabata in the ovenBut I also love the comfort of squash and the sweetness of the cooked fennel stole here.
Agrodolce
Preparatory 15 minutes
Cook 40 minutes
Serving 4
1 squash (1.1 kg), to half, inverted and cut into a dump of 1½ cm
8 tablespoons of olive oilIn addition to the additional finish
Soft sea salt
2 tablespoons of arrogance in a saline solutionDepletion
2 tablespoons of pine
2 tablespoons of raisins
1 fennel bulb (300 grams), shrink
1 red onionExactly exfoliated
2 large tomatoes (300 g), cubes accurately
2 tablespoons of balsamic vinegar
30 g mintThe chosen papers, to get 15G
Greek breadFor service
Heat the oven to 240 ° C (a fan 220 ° C)/475 F/GAS 9, and the medium baking trays line (or one large tray) with a paper -resistant paper.
Put the cubic squash in a bowl, pour on three tablespoons of oil, add half a tablespoon of salt and throw to the coat. Get rid of the trays entrenched evenly on the lined and grilled trays for 25-30 minutes, until they are done through brown.
Meanwhile, put two tablespoons of oil in a large skillet over medium heat, and as soon as it is hot, add the drainage arrogance and cook for five minutes, until they start revenge. Add the pine and raisins, and cook for two minutes, until the raisins are blown and brown pine photograph, then lift in a bowl.
Put a tablespoon of the remaining oil in the same pan, and set it over medium heat, then add fennel, onions and three quarters of a teaspoon of salt, and cook with stirring from time to time for 20 minutes, even soft. Add the tomatoes and balsamic vinegar, and cook for another eight minutes, until the mixture turns into a meadow. Fold the grilled squash and rehearsal, if necessary, then stir through mint.
Top with a pine nut mixture and served with grilled flat bread.
