Vegetable antipasti

Name: Vegetable antipasti
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar Spring onions; 2 Fennel tubers; 300 g Mushrooms; 2 Garlic cloves; 6 TABLESPOONS Olive oil; 7-10 Tbsp salt and pepper; 6 TABLESPOONS Sugar; 175 ml Balsamic vinegar; 6-7 Stem(s) Basil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar Spring onions
2 Fennel tubers
300 g Mushrooms
2 Garlic cloves
6 TABLESPOONS Olive oil
7-10 Tbsp salt and pepper
6 TABLESPOONS Sugar
175 ml Balsamic vinegar
6-7 Stem(s) Basil

Directions

1
Clean and wash spring onions, fennel and mushrooms. Halve the spring onions, cut the fennel into slices. Peel and chop the garlic.
2
Fry spring onions in 2 tablespoons of hot oil for about 5 minutes. Add approx. 1/3 garlic, season with salt and pepper. Sprinkle with 2 tablespoons of sugar and caramelise. Deglaze with 5-6 tbsp vinegar and let it boil down a little.
3
Let it cool down. Prepare the fennel and mushrooms in the same way.
4
Wash and pluck the basil and mix 2/3 with the vegetables. Garnish with the rest of the basil. Taralli, Apulian breadcrumbs go well with it.
5
Drink tip: red wine, e.g. Primitivo di Manduria.