Mediterranean Vegetables Recipe
Piperade, wilted rapini, preserved lemon, cherry tomato pistou, salsa verde and fine olive oil.
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Ingredients
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Vegetables
Herbs & Spices
Method
Piperade
- 1
- 2
Add Zucchini
Stir in diced zucchini and cook until tender, about 3-4 minutes. Season with salt and pepper to taste, then remove from heat.
Rapini
- 3
Sauté the Rapini
In a separate pot, bring water to a boil. Blanch the rapini for 2 minutes, then drain and immediately transfer to an ice bath to stop the cooking. Once cooled, squeeze out excess water and chop.
- 4
Finish the Rapini
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped rapini and sauté for 3-4 minutes until wilted. Season with salt and pepper.
Pistou & Salsa Verde
- 5
Prepare the Cherry Tomato Pistou
In a blender, combine cherry tomatoes, 1 tablespoon of olive oil, half of the basil, and salt. Blend until smooth and set aside.
- 6
