we are in the season of glory. There will be as much krkan, and for all those who would like to skip the famous krkanluk or save a place for it, for lunch we recommend you to prepare a salad called Jesenja sonata.
For Autumn Sonata you need:
– 400g of pumpkin
– 1/4 smaller head of sweet cabbage
– anise (fresh or powdered fennel)
– fresh ginger
– so, biber
– 1.5 heads of red onion
– 2 cloves of garlic
– with
– olive oil
– boiled red beans (I recommend French, canned, they’re great!)
So, fry the pumpkin cut into sticks in oil (I won’t say which one anymore), what would you say alivebut not too thin, so that it does not fall apart, diced cabbage, approx. 1.5 cm, garlic, grated fresh ginger, salt and a little honey. If you like it spicy, feel free to add one chili pepper.
Also read this: Moroccan balls made of pumpkin and white chocolate
Fry the vegetables until they are al dente, so that they are not too soft. When it’s done, take it off the heat and let it cool. Add red beans, red onion, cut into thin slices, pepper, cover everything with olive oil, and maybe pumpkin oil, which enhances the aroma.
Pleasant!
Your chef Steve
Source: www.sitoireseto.com
