Italian Vegetable Stew

A delicious mushroom dish for any occasion!

Soak the mushrooms in warm water for 15 minutes. Drain through a fine sieve, catch the liquid, coarsely chop the mushrooms, as well as onions and garlic. Rinse and clean the vegetables. Cut the carrots into small slices and the celery into small cubes. Halve the leek lengthwise and cut into strips, finely dice the tomatoes.

Heat butter and oil in a saucepan and sauté onion and garlic until soft. Add parsley and mushrooms, stir-fry briefly. Pour in the mushroom soaking water and vegetable soup. Add leek, carrots, celery and tomatoes and simmer with closed lid for five minutes at low heat. The vegetables should be soft, but still have a slight bite.

Add the peas, simmer on low heat for two minutes. Season the stew with salt and freshly ground pepper to taste.

Veal meatballs:

Knead the minced meat with the breadcrumbs, egg and herbs, season with nutmeg, salt and pepper. Form small balls of 25 mm diameter from the meat dough with moistened hands. Boil the vegetable soup, cook the meatballs in it for ten minutes and put them into the vegetable pot.

From the book presentation, Rabbits and tigers at one table, St. Galler

To each his own

The problem cannot be solved with a dogged ‘either-or’, but only with a relaxed ‘both-and’. Of this Elisab

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