Salento Vegetable Stew

Ingredients (serves 4)

• 2/3 zucchini
• 2 medium size potatoes
• 1/3 medium size onion
• 5 cherry tomatoes (emptied of their internal water)
• 2 spoons of grated pecorino cheese
• basil
• olive oil
• coarse salt

Instructions

Chop the vegetables and cook them together into a pot (make sure the onion is more finely sliced). Add two glasses of water, some olive oil and a pinch of coarse salt. Slow cook for 20 mins, with the lid on, shaking the pot from time to time to prevent sticking. If needed, add a little water. Halfway through the cooking or at the end, add the pecorino cheese. Serve lukewarm, preferably with slices of toasted bread.

Recipes (PDF 196.3KB)