Buon appetito!
Tomato sauce with cinnamon, dates, and forest mushrooms
Ingredients
4 persons
- 400 gram ELVEA Cubes Fresh Vegetables
- June 1st
- 2 cloves of garlic
- 1 bay leaf
- 1 sprig rosemary
- 0.5 glass of red wine
- 200 milliliters vegetable broth
- 6 dates
- 200 grams wild mushrooms of your choice
- 0.5 butternut
- 1 tablespoon cinnamon
- pepper
- salt
- olive oil
- Wheat berries (Ebly)
Preparation
-
1
Peel the butternut squash and cut it into cubes of about 2 cm by 2 cm.
-
2
Finely chop the onion and leek. Finely chop the dates.
-
3
Take a large pot and add a splash of olive oil. First, fry the mushrooms until crispy. Add the butternut squash and let it brown nicely.
-
4
Season with pepper and salt. Turn the heat down a bit and add the onion and garlic along with the cinnamon. Fry for 5 minutes and then deglaze with the wine.
-
5
Add the rosemary and the bay leaves. Once the alcohol has evaporated, add the broth and the diced tomatoes. Let it simmer gently on low heat for at least another half hour. Cook the wheat berries as described on the package. Serve and finish with pepper and salt.
Buon appetito!
