4 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 yellow courgette, roughly diced
green courgette (1\4), roughly diced
8 baby carrots, cut in halves
2 potatoes, roughly diced
2/3 spring onions, finely chopped
1 can of peeled (and diced) tomatos
2 celery sticks,finely chopped
a handfull fresh cut basil
a handfull fresh cut parsley
1 tsp dried oregano
1 tsp dried chilli (or less or more)
1 tsp dried thyme
1 tsp dried rosemary
half a small can of tomato paste and/or 1 liter vegetable stock
black olives and/or capers
salt and pepper
handfull grated parmesan
1 bottle of red wine while in the process of making fire and cooking. Take your time.
We made this stew in our Dutch oven on bbq briquets, but you can basically use any big stewpan on a gas stove. For us it was a great first recipe to try out our oven. As long as you don’t cook it too fast/hot there is not an awful lot that can go wrong.
So we started with making the fire to get the briquets ready, steady and hot. This takes a while, in the meantime you can start preparing all your ingredients and drink half the bottle of wine.
Pour the olive oil in the pan, over mediate heat. Throw in the onions, garlic, and celery and simmer slowly for the perfect soffrito to start with. When they are nicely glazed until soft, add the dried spices and herbs and give it a good stir. Now add the potatoes and carrots (better to add the softer vegetables a bit later) and throw in the tomatoes. Let it simmer for a few minutes. Then add the rest of the softer vegetables,`such as courgette or bell peppers, the fresh parsley and half of the fresh basil.
Depending on how ‘wet’ the stew is you can decide to either add tomato paste or vegetable stock. We used tomato paste. Now put the lid on and wait. Take it slow remember? Taste once in a while so you don’t overcook it.
When it is about to be ready, add the black olives and finish it with the fresh basil and parmesan,
Open another bottle, bon apetit!