Sweet and Sour Vegetables
Ingredients:
- 250 g cauliflower
- 250 g swiss chard
- 4 brussel sprouts
- 8 cipollini
- 2 artichoke
- 2 carrots
- 1 lemon
- 2.5 dl moscato wine
- 1.5 dl di apple cider vinegar
- Pinch of cloves
- Star if anise
- Cardamom seeds
- 30 g extra virgin olive oil
- Pinch of kosher salt
- pinch of pepper
- sage
Method:
Cut and clean swiss chard, seperate cauliflower into florettes and wash in cold water. Peel cipollini and and brussel sprouts. Peel and clean carrots, cut into small cubes.
Bring to a boil 2 liters of water . Add pinch of gross salt when boiling. Cook each vegetable separately in boiling water for 5 minutes. Cook carrots last. When each vegetable is cooked drain in colander and let dry in a bowl covered with towel paper.
Clean the artichoke, eliminating first 3 leaves and the stem. Then cut in half and eliminate inside with small round spoon. Cut artichoke in small pieces and place in water mixed with lemon juice. Bring to boil for 5 minutes
