Home Page | Wholemeal screws with vegetables
September 9, 2016
500g wholemeal screws
1 green pepper choped
2 green horn peppers choped
1 large onion, sliced
2 cloves garlic choped
250g mushrooms cut in 4 pieces
1 large eggplant choped
1 small glass of rose wine
1 tbsp butter
extra vergin olive oil
freshly ground pepper
grated gruyere cheese (optional)
1Sauté the vegetables (except mushrooms) in a saucepan with a little olive oil until they shine.
2In a second burning pan add the mushrooms and when drink their liquids evaporate, add the butter.
3Add the mushrooms in the remaining vegetables and season. Then add the wine and let it evaporate.
4In a deep pot boil enough salted water and pour the screws for 5-6 minutes.
5With a slotted spoon, put the screws to the pan, turn off the heat and stir constantly so the vegetables can go everywhere.
6Serve as it is still hot and if you like sprinkle with grated gruyere.
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