Spring Antipasti

Name: Spring Antipasti
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Head Cauliflower; 4 Carrots; 60 g Pine nuts; 1 untreated orange; 300 g Sweet peas; 4-5 Tbsp Balsamic vinegar; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Parmesan slicer; 4-6 discs Parma ham

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 Head Cauliflower
4 Carrots
60 g Pine nuts
1 untreated orange
300 g Sweet peas
4-5 Tbsp Balsamic vinegar
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Parmesan slicer
4-6 discs Parma ham

Directions

1
Clean the cauliflower, cut it into florets (halve them if necessary) and cook in salted water for about 10 minutes until al dente. Peel and wash the carrots and cut them diagonally into slices. Roast pine nuts in a pan without fat.
2
Wash the orange, rub dry and tear off the skin with a zest ripper. Halve the orange and squeeze it. Wash and clean the mangetouts. Mix orange juice and vinegar. Heat 2 tablespoons of oil in a pan and fry the carrots for 4-5 minutes.
3
Deglaze the carrots with 2 tablespoons of orange-vinegar mix, simmer briefly and season to taste with salt, pepper and a little sugar. Remove the carrots from the pan. Heat 1 tablespoon of oil in a frying pan, fry the cauliflower lightly for 2-3 minutes.
4
Then deglaze with 2-3 tablespoons of orange vinegar and toss briefly. Heat 2 tablespoons of oil in a frying pan and fry the sugar snap peas for 3-4 minutes at medium heat. Deglaze with 2-3 tablespoons of orange vinegar, toss briefly, then season to taste with salt, pepper and possibly some sugar.
5
Let the vegetables cool down lukewarm. Just before serving, sprinkle with orange zest, parmesan and pine nuts and serve with Parma ham. Ciabatta tastes good with it.