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PRODUCT
COURGETTES
PUMPKINS
POTATOES
SAVOY CABBAGE
CHILLI PEPPERS
CAPSICUM PEPPERS
MUSHROOMS
TOMATOES
54
PREPARATION AND USES
I n rounds when young and small. In pieces or cubes, without the
central pulp, if bigger.
As a side dish or in minestrone soup when soaked. When young
and small, very tasty preserved in oil.
With rind and seeds removed, cut into slices/cubes.
For risottos and minestrone soup after soaking.
Sliced or cubed (8-15 mm). Move so they do not stick. The surface
may go brown but it does not affect the flavour.
Above all for minestrone soup, but also as a side dish after
soaking. Can also be stored mixed with other vegetables as a
soup mix.
Slice and arrange, does not need any special preparation.
Above all for soups and other dishes after soaking.
Not very permeable skin. For best results cut in half longwise.
In pieces or powdered to give a hot flavour to various dishes.
Cut into pieces or strips. They do not need any special prepa-
ration and are easy to dry.
Use as you would when fresh, after soaking. Even preserved in oil.
Without washing, clean and cut into thin slices about 5mm.
Use as you would when fresh, after soaking.
Preferably small/medium size. One of the longest and most
difficult vegetables to dry due to its high water content. Some
varieties will tend to look almost burnt if too ripe. Cut in half for
drying. They can be dried without salting and draining.
After soaking them, in any recipe that calls for fresh or canned
tomatoes, in side dishes, sauces, soups. Excellent preserved in oil
with herbs (garlic, basil, oregano, chilli pepper). Perfect for pasta
sauces or powdered.
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TIME AND
PROGRAM
P2
8/12h
t3
12/24h
P4
12h
P1
16/20h
P4 crunchy
t4 normal
18h
t4
12/18h
P2
t4/t5
30/48h
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