THE PROVENCAL GARDEN-PULP

(Our Play on Spanish-Style Pisto / French Border Veg)

THE PROVENCAL GARDEN-PULP

Ingredients: 1 Zucchini, 1 Red pepper, 1 Onion (all cubed), 1 tsp Smoked paprika, 1 tsp Dried Oregano, 2 cloves Garlic, 400g Tomato passata, 1 tbsp Balsamic vinegar, 2 tbsp Olive oil...

Ingredients

  • 1 Zucchini
  • 1 Red pepper
  • 1 Onion (all cubed)
  • 1 tsp Smoked paprika
  • 1 tsp Dried Oregano
  • 2 cloves Garlic
  • 400g Tomato passata
  • 1 tbsp Balsamic vinegar
  • 2 tbsp Olive oil

Cooking Method

  1. The Scorch Fry zucchini, pepper, and onion in oil until charred and blackened at the edges.
  2. The Bloom Add garlic and spices with a 30ml splash of stock; the steam will release the smoky oils.
  3. The Swell Add passata and vinegar; simmer for 15 minutes until the veg melts into a thick garden-silk.
  4. The Final Flourish Top with a raw fried egg and fresh raw parsley.

Cuisine: French

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