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Season Veggies with 3 Sauces

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Information about Season Veggies with 3 Sauces

Published on January 24, 2008

Author: allioli10

Source: slideshare.net

Description

Be healty and enjoy!
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SEASON VEGGIES WITH 3 SAUCES http://recipespicbypic.blogspot.com

SEASON VEGGIES WITH 3 SAUCES Ingredients for person: 3 or 4 calçots, 2 artichockes, 1 zuchinni. Olive oil. For the coating: 200 grs of wheat flour, 1 ½ glass of cold water, 1 egg yolk, some salt. Wash, clean, dry and cut the veggies.

Ingredients for person: 3 or 4 calçots, 2 artichockes, 1 zuchinni. Olive oil.

For the coating: 200 grs of wheat flour, 1 ½ glass of cold water, 1 egg yolk, some salt.

Wash, clean, dry and cut the veggies.

SEASON VEGGIES WITH 3 SAUCES Prepare the coating in a big bowl until all ingredients present an homogeneous texture. Drop veggies in coating and fry in 2 fingers of olive oil depth at medium heat until they get crunchy on the outside and tender inside.

Prepare the coating in a big bowl until all ingredients present an homogeneous texture.

Drop veggies in coating and fry in 2 fingers of olive oil depth at medium heat until they get crunchy on the outside and tender inside.

SEASON VEGGIES WITH 3 SAUCES Once done, place over kitchen paper to leave all oil aside. They are ready to eat like this, or dip them into the following sauces: Allioli (see my recipe) Romesco (see my recipe) Soy Vinaigrette: Mix the following in a bowl: 1 glass of extra virgin olive oil, 1 spoon table of soy sauce, 2 spoon table of módena vinegar, salt and some minced parsley.

Once done, place over kitchen paper to leave all oil aside. They are ready to eat like this, or dip them into the following sauces:

Allioli (see my recipe)

Romesco (see my recipe)

Soy Vinaigrette: Mix the following in a bowl: 1 glass of extra virgin olive oil, 1 spoon table of soy sauce, 2 spoon table of módena vinegar, salt and some minced parsley.

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