6 zucchini - 4 eggplants
- 500 g./1 lb. potatoes - 2 onions - 2 green peppers -
500 g./1 lb. ripe tomatoes - 1 pinch of parsley - 4 tablespoons
of olive oil - salt and black pepper.
Wash vegetables, slice onions,
chop parsley and cut vegetables into regular pieces. Mix
ingredients and place on an oven tray, add salt, ground
pepper, spray with oil and add 2 cups of boiling water.
Cover with tin foil and cook with lid for an hour over
a moderate heat; remove lid to end cooking for another
30'. Serve warm. |
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Chardonnay
Trentino D.O.C.
Santa Margherita
Dry and lively, with
slight bouquet of golden apple, notes of honey and
lime. Smooth, harmonious, lingering flavor.
Serve cool at:
8° - 10° C.
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ecipes
based on ancient traditions can still be found in the
Mediterranean, when cooking was done on cinders in rudimentary
furnaces before the spread of heatproof recipients. This
method of cooking stored the fragrance and properties
of the ingredients, conveying the light hint of smoke
from the wood or coal on which they were cooked to the
dishes. This ancient method of cooking is still found
in a dish that is typical of Greek cooking.
