Gobbetti of Calabrian-Indian fusion struncatura, with courgette stems and leaves. Vegan style!
Ingredients for people 4
About 500 grams of courgette stems and leaves.
A courgette.
Two potatoes cut into small cubes.
320 gr of hunches of struncatura
Half chopped red onion from Tropea igp.
2 cloves of garlic.
5 strips of ginger.
a level teaspoon of mustard seeds.
Grated and toasted bread to taste.
turmeric, coriander, cumin and paprika powder a teaspoon tip.
Hot pepper seeds, to taste.
Salt and pepper oil, to taste.
From your trusted farmer or greengrocer, have the leaves and stems cleaned, having that small thorny part removed. Wash them with running water and dry them. Cut them into logs, do the same work for the courgette and potatoes.
In a saucepan, fry a little oil with a clove of garlic, then pour the vegetables, courgettes and potatoes. add half the water and boil them until cooked.
In a saucepan pour two tablespoons of extra virgin olive oil, the onion, chopped garlic, ginger, cumin, coriander, paprika, chilli and mustard seeds, fry until the mustard seeds crackle, but don't wilt the onion or burn the garlic
Drain the vegetables once boiled and pour them into the sauté.
Mix all the flavors well and separately cook the gobbetti in plenty of salted water for their cooking time, put half a teaspoon of turmeric in the water.
Drain the gobbetti when they are ready and toss everything, grind a little fresh pepper, season with salt.
Finish jumping by adding the cooking water of the gobbetti until a thick sauce remains.
Buon appetito!
