Antipasti platter with raw ham

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean, wash and drain the peppers, carrots and zucchini. Cut peppers into slices, carrots into sticks and zucchini into slices. Peel onion and garlic. Cut onion into slices, chop garlic. Wash the rosemary and shake dry.

2. 2

   Heat 2 tablespoons of oil in a large coated pan. Fry the carrots and onions in it while turning and remove. Put 1 tablespoon of oil in the hot pan, fry the zucchini while turning. Finally add 1/3 garlic, season with salt and pepper and continue frying for 1 minute. Remove from the pan. Put the peppers in the hot pan and fry them while turning. Add carrots, onions, rosemary and the rest of the garlic. Sprinkle with sugar, a little salt and pepper and continue frying for 1-2 minutes. Deglaze with vinegar, pour on broth and stew covered for about 5 minutes. Add zucchini, heat briefly and season with salt and pepper.

3. 3

   Add carrots, onions, rosemary and the rest of the garlic. Sprinkle with sugar, a little salt and pepper and continue frying for 1-2 minutes. Deglaze with vinegar, pour on broth and stew covered for about 5 minutes. Add zucchini, heat briefly and season with salt and pepper. Cool down and let it soak through. Arrange vegetables on a deep plate. Serve with ham

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
190 kcal

CARBS
15 g

FATS
11 g

PROTEINS
5 g