Antipasti platter

For 1 person
  • 1 red pepper (approx. 200 g)
  • 1 (approx. 200 g) small fennel bulb
  • 100 g mushrooms
  • 1 Clove of garlic
  • 2 Stalk (s) Thyme
  • 1 small sprig of rosemary
  • 3 TL Sunflower oil
  • Salt
  • pepper
  • 1 tablespoons (15 g) Sugar
  • 2 EL white wine vinegar
  • 100 ml vegetable broth
  • 20 g lean air-dried ham in thin slices
  • 2 Whole grain breadsticks
20 minutes
light
1.
Clean, wash and drain the paprika and fennel. Cut the bell pepper into pieces and the fennel into wedges. Wash and clean the mushrooms. Peel and slice the garlic. Wash the thyme and rosemary and shake dry. Pluck the rosemary into pieces
2.
Heat the oil in a large pan, fry the vegetables vigorously while turning. Add the garlic, season with salt and pepper and sprinkle with sugar. Continue frying until the sugar caramelizes. Deglaze with vinegar and stock, add rosemary and thyme and cook covered for 4–5 minutes. Let the vegetables cool in the pan. Arrange with ham and grissini on a plate or a small platter
3.
Waiting time approx. 45 minutes
1 person approx.:
  • 390 kcal
  • 1630 kJ
  • 13 g Protein
  • 20 g fat
  • 33 g carbohydrates

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