A light dish, healthy and at the same time rich in taste thanks to the fragrant ingredients that Samanta used to prepare. Today presents us with a purifying scope that winks at our palate. No waiver then and no excuse for not trying it. Even those who have never cooked a fried egg can try their hand at making this dish. Can be used quietly both as an appetizer and as a single dish. Let's see how Samanta exalts the Taste of bulgur.
300 grams of Bulgur
150 grams of carrots
1 cm fresh ginger
1 Genoese zucchini
Black truffle and chives to taste
Salt, pepper and E.V.O. oil Taste
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Let's start by preparing the bulgur. In a large enough pot, boil 600 ml of water with a little salt. When the boil starts, we turn off the fire and Rovesciamola on the bulgur. We cover with a lid and let it sit for 30 ' years which should have absorbed all the water. If not, we give a mix and let rest a few more minutes.
In the meantime, we prepare the vegetables. Cut the carrots previously peeled, in small cubes and put them in a boule.
Cut the tomatoes into cubes and aggiungiamoli to the carrots.
With a peeler, we get some thin slices of zucchini, ungiamole with a little oil and a pinch of salt and put in a preheated oven at 200 ° for 10 '. After the cooking time bake and let cool then aggiungiamole to the other ingredients.
Grate the ginger, add the salt, pepper and chopped chives at the moment.
Mix well by adding oil flush.
Cooling the bulgur, can be added to the vegetables we also add a nice grated truffle and mix all the ingredients adding, if necessary, other oil.
We put in the fridge for a couple of hours so that the bulgur is flavored, then Usciamolo 10 ' before consuming it.
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We serve bulgur in a monoportion terracotta bowls trying to develop the dish in height and decorating with zucchini. A drizzle of oil and a sprinkling of pepper to complete.