Sautéed vegetables in sweet and sour sauce with barzotte eggs

Sautéed vegetables in sweet and sour sauce with barzotte eggs

Along the lines of a very simple dish like sweet and sour zucchini, I sometimes prepare, with more or less the same procedure, a mixture of vegetables;
those that are at home at that time, anyway!

I never omit the zucchini, though; and I always add a nice red onion and some pepper.

Whatever the other vegetables I add, nothing ever advances.

The important thing, in my opinion, is always to get a dish rich in colors and flavor and in which the vegetables still retain some of their crunchiness.

The barzotto egg then completes the dish with its color, flavor and texture, transforming it from a simple side dish to a single dish.

If you still want to eat something later, it's not forbidden;
but to me, that's enough.

And now, starting as always from the ingredients, let's start cooking!

ingredients:

extra virgin olive oil

TS.

2

garlic

clove

1

sugar

ts.

1

red onion, small

pc.

1

Red pepper

pc.

1

aubergine

pc.

1

zucchini

pc.

1

vinegar

TS.

2

pine nuts

g.

20

sultana

TS.

2

salted anchovies

2

rooms

q.s.

Preparation:

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Soak the raisins in lukewarm water for at least fifteen minutes.

Clean the anchovies (see the vegetarian variant in the note) and obtain four fillets (or use fillets in oil).

Wash all the vegetables and then cut them into regular pieces.

If necessary, remove the seeds from courgette, aubergine and pepper.

Brown the garlic in a pan with the oil and, as soon as it has given off its aroma, eliminate it.

Start by browning the onion briefly and then gradually add the different vegetables: first the eggplant cubes (it takes longer to add flavor) then the pepper and the courgette.

Stir briefly, cover and cook over medium heat for a few minutes.

Remove the lid, add the vinegar, sugar and, if necessary, a little water.

Let it go on a medium heat a few minutes more, uncovered.
Cook for more or less time depending on how you like vegetables: courgettes and peppers are still slightly crunchy

Add the well-squeezed raisins, pine nuts and anchovy fillets.

Stir, add salt and cook just enough to bind the flavors.

Serve immediately, both as a hot appetizer and as a side dish, accompanying each dish with a barzotto egg (cooked for six minutes) cut in half.

Bon appetit!

ADVICES AND NOTES:

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