Gurguglione of Elba
Gurguglione Dell’elba
The gurguglione dell'Elba is a preparation of mixed vegetables with tomato, slowly cooked in skillet with aromatic herbs.
Elba's gurguglione is a rustic preparation of mixed vegetables, suitable for bringing to the table a rich and fragrant side dish based on cooking in skilletThe presence of peeled tomatoes creates a soft and tasty base, while bell peppers, eggplant, zucchini and onion offer different consistencies, meant to blend together without completely losing their recognizability. The first step over high heat It concentrates the aromas of the oil and vegetables; the subsequent slow cooking allows the tomatoes to reduce and the vegetables to become tender. Parsley and basil complete the aromatic profile, while salt and pepper balance it. The recipe is listed as a Tuscan preparation in the information provided.
Instructions
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6 steps · natural Italian voice
Prepare the bell peppers
Cut the bell peppers Quarter greens, carefully remove the seeds and white filaments, then set them aside. Thorough cleaning prevents bitter notes and allows for even cooking; the quarters must remain large enough to retain their consistency during the long period of storage. skillet.
Cut the eggplant
Clean the eggplant and reduce it into chunks Quite large. Keep the pieces evenly sized so they can cook with the other vegetables without falling apart too quickly. The flesh should be soft when cooked, but still recognizable.
Slice the onion
Trim and clean Peel the onion and slice it. Try to get slices of similar thickness, so they can gradually soften along with the vegetables. The onion is ready to cook when the layers appear separated and there are no tough parts when cut.
Combine vegetables and tomatoes
Transferred bell peppers, eggplant and onion in one skillet large. Break directly into the skillet the canned whole peeled tomatoes and add parsley and basil. Spread the ingredients out without pressing them down: the tomato should envelop the vegetables and form the moist base of the dish.
Brown over high heat
10 minPour five tablespoons of extra virgin olive oil and cook over high heat for about ten minutes. Stir carefully to distribute the heat: the vegetables should begin to soften and develop aromas, while the tomatoes should reach a lively boil without burning on the bottom.
Complete the slow cooking
Lower the heat and continue cooking slowly until the vegetables are tender and the liquid has reduced. The gurguglione is ready when the base appears thick, not watery, and bell peppers, eggplant and onion still retain their shape. Season with salt to taste and pepper.
Chef's Tips
Cook the vegetables slowly after the first browning, until the liquid from the tomatoes has reduced and the gurguglione is soft but not watery.
Ingredients
- Ingredients for 4 people
- 2 bell peppers greens
- 1 eggplant, 4 zucchini
- 1 onion
- (14.11 oz) 400 g of canned whole peeled tomatoes parsley, basil
- extra virgin olive oil
- salt and pepper
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