members recipes

I\'m not sure if the taste of this riso saltato changes according to which veg you put first in your pan ......... this time I started with the green peppers

Ingredients
2 green fresh peppers
1 little young aubergine
1 garlic clove
a few basil leaves
fresh cropped marjoram
a tiny bit of peperoncino
1 fresh tender courgette and its flower (leave all the ants hidden in it out of your kitchen, or bring them gently where they were)
evo oil
ribe rice 7 handfuls for 3

Method
............. olive oil peperoncino and garlic, let it color a bit then add your green peppers you tear into irregular pieces and let go until they have lost their water. The aubergine diced goes as second veg, the courgette grated and its flower sliced at the very end together with basil and marjoram leaves torn with hands.

that\'s it

meanwhile you boil the rice in salted water for 14 mins and drain it letting some cold water stop its cooking. Mix it with your vegs ............. to be eaten warm or at room temperature ................ it\'s more than 30 degrees today so I let you imagine