French Provence stew
By VicentaLakin
Recipe Recommendations
- Zucchini Yellow art. 1
- Zucchini green art. 1
- tomato of 5
- eggplant art. 1
- red onion of 2
- green pepper one
- garlic one
- carrots art. 1
- celery art. 2
- Italian tomato paste 50ML
- onion by 0.5
- olive oil 5ml
- Italian comprehensive spices 1 vial
Steps for French Provence stew
1
The peppers on the fire2
Celery carrots, cherdin3
Garlic cut the end4
Two-thirds of garlic mixed with Italian spices, olive oil5
Clean up Pichettin when the peppers are baked6
The olive oil pours into the onion and carrots and peppers7
Put the ketchup and the fragrance on it8
Put it in the mixer9
All the mains are equally thick10
Take a baking board and put a full ketchup on the bottom11
Get the main material evenly packed with salt and black pepper garlic sauce12
Put on tin paper13
Put it in the oven 200 degrees an hour14
Let's go15
There's still a difference between a platter and a rat king