Green Stir-fry with Vegetables Recipe
The green stir-fry with vegetables is a simple and delicious dish that I learned to make thanks to my habit of not throwing anything away. It’s about pasta cut into a disorganized shape and stored just as disorganized, thus creating the stir-fry. This name was suggested by an elderly lady who showed me how she made her homemade pasta, telling me that I could dress them adventurously, opening the pantry and choosing the ingredients based on what I had available. Since that day, my pasta scraps became the “stir-fry.” The great thing about this dish is that I can always dress them differently, following the seasons and using fresh vegetables that I find. It’s a creative way to use leftovers and always create new recipes. So while I enjoy my green stir-fry with vegetables, I feel lucky to have this habit that allows me to experiment and always taste unique and tasty dishes.
Wouldn’t you want to miss a chance to prepare a good first course?
It didn’t take me long to decide how to dress them… The small doubt was whether to add meat or fish, or to make a vegetarian dish.
I opted for a dish with fresh and fragrant flavors, even though I didn’t use only seasonal products… Sometimes I thought I could cheat a little.
Eggplants, cherry tomatoes, and spring onions…
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Borage, eggplants, spring onions…
- 10.5 oz semolina pasta (with borage. Follow the link for the recipe)
- 1 eggplant (medium-small)
- 2 fresh spring onions
- 4 leaves kale
- 10 cherry tomatoes
- 2 tbsps pine nuts
- 2 tbsps raisins
- 1.76 oz pecorino (Grated)
- to taste salt
- to taste olive oil
Tools
Pastry board and rolling pin
Steps
-
Cut all the vegetables into chunks; Put the pot with water on for pasta cooking; In a pan with a little oil, brown the onion and then add the other vegetables
Add the cherry tomatoes cut into four pieces…
Finally, the pine nuts and raisins. Sauté well and add very little water to prevent it from drying out too much
When the water boils, cook the stir-fry leaving them a little al dente
Once ready, drain and transfer to the pan with the vegetables and let them absorb the flavors.
Serve the stir-fry with a sprinkle of grated pecorino to complete the dish.
The stir-fry can be frozen to always have them ready. Once seasoned, they can be stored in the fridge for two days. Sautéed in a pan to form a crust, they are spectacular. If you add two beaten eggs and grated pecorino, you will create a pasta omelet that will make you lick your chops!
