Vegetable is a tasty and healthy dish that everyone will love. It is easy to make and can be a perfect meal for lunch or dinner. The contains a mixture of that are baked together to form a delicious and hearty dish. Here’s how to make a panada that will leave your taste buds satisfied.

Ingredients:

For the filling:

– 2 tablespoons of olive oil
– 1 large onion, chopped
– 2 garlic cloves, chopped
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 bell peppers, chopped
– 1 zucchini, chopped
– 1 summer squash, chopped
– 1 teaspoon paprika
– Salt and pepper, to taste
– ½ cup chopped parsley

For the crust:

– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 teaspoon sugar
– 1 stick of cold, unsalted butter, cut into small pieces
– 1 large egg
– ¼ cup ice water

Instructions:

1. To make the filling: Preheat your oven to 375°F. Heat oil in a large skillet over medium heat. Add the onion and garlic and cook until softened. Add the carrots, celery, bell peppers, zucchini, and summer squash, and cook for about 3-5 minutes until they are tender but still a bit firm.

2. Season the vegetables with paprika, salt, and pepper, and stir well to combine. Add parsley, and then remove the skillet from the heat.

3. To make the crust: Combine the flour, salt, and sugar in a large bowl. Add the butter and use your fingertips to work it into the flour until the mixture resembles coarse meal.

4. In another small bowl, whisk together the egg and ice water. Pour the wet ingredients into the flour mixture and stir until the dough comes together. Dump the dough onto a floured surface and knead until it becomes smooth.

5. Roll the dough out into a circle and place it in a greased 9-inch pie dish. Trim any excess dough from the edges.

6. Spoon the vegetable mixture into the crust, smoothing it out evenly.

7. Roll the remaining dough out into a circle and place it on top of the vegetables. Trim any excess dough from the edges and crimp them together to seal the dough together.

8. Use a sharp knife to cut a few vents in the top of the pie to allow the steam to escape.

9. Bake for 35-40 minutes, or until the crust is golden brown and the vegetables are cooked through.

10. Remove the pie from the oven, let it cool for a few minutes, and serve it while it is still warm.

Vegetable panada is a tasty and healthy dish that is perfect for vegetarians or anyone looking to add more vegetables to their diet. This recipe is easy to follow and can be prepared ahead of time and frozen, so you always have a healthy meal ready to go. Give it a try, and you won’t be disappointed!

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