It’s warm outside, so you’re not very hungry, and it’s better to leave the kitchen cold. That is why Italian caprese is popular, consisting of the national colors of green (basil), white (mozzarella) and red (tomatoes). This recipe inspired another vegetable tricolor of peas, onions and tomatoes. Culinary researcher Thomas Wilgis strives to get the best flavor out of each type of vegetable in this recipe. Fresh peas are very tasty in any case – you can also eat them raw. For this recipe, you only need to briefly toss them in the fat. Onions and tomatoes are said to impart umami flavor, but you can help with the intensity: salt and light soy sauce can be used with onions. Tomatoes have a lot of flavor in the pits, which can be separated and chopped. Served together, this vegetable tricolor brings variety to the summer kitchen.
The vegetable is three-color green-white-red
Pea
500-700 g of peas, depending on the filling
1 tablespoon of olive oil
salt
Take the peas out of the shell
Heat the olive oil in a pan or saucepan and carefully pour the peas into it.
onion
2 bulbs
1 tablespoon of lime juice
1 teaspoon light soy sauce
1 tablespoon of olive oil
A pinch of salt
Peel the onion and cut it into small cubes. The size of the cube should be comparable to the diameter of a pea.
tomatoes
4 large round tomatoes
1 teaspoon of hot mustard
A pinch of sugar, a pinch of salt
Cut the tomatoes in half and remove the core.
Quickly, but carefully, dry the core in a dry hot pan, and in the meantime, cut the tomato pulp into cubes, put it in a bowl and mix it with mustard. Add a pinch of salt and sugar.
Crush the dried seeds in a mortar (it takes time and effort) and fold the powder into the tomatoes.
innings:
Excellent olive oil.
A little fresh mint, fresh parsley, fresh basil.
Cut the herbs into thin strips.
Arrange the vegetables in small bowls, sprinkle with green strips and drizzle with olive oil.
This dish also goes well with fish, chicken, marinated goat cheese, or herbal curd.