Unique vegan dish, tasty and colorful based on bulgur, romanesco cabbage, pumpkin, hazelnuts and taggiasche olives. Ideal as a light dinner, packed lunch or side dish for meat and fish. It also keeps well cold.
Prepare bulgur according to the package instructions. Once cooked, drain and set aside.
Wash the romanesco cabbage and separate it into florets. Cut the pumpkin into cubes.
Heat a drizzle of oil in a non-stick pan and add the romanesco cabbage and pumpkin.
Cook over medium heat for about 10-12 minutes, until the vegetables are soft but still crunchy.
Add the chopped hazelnuts and taggiasche olives to the pan and cook for another 2-3 minutes, stirring.
Combine the cooked bulgur with the vegetables in the pan and mix well to combine all the ingredients.
Adjust salt and black pepper to taste and continue cooking for another 2-3 minutes until everything is well heated.
Transfer the bulgur with romanesco cabbage, pumpkin, hazelnuts and olives to a serving plate and serve hot or warm.
Padella antiaderente
Pentola per cuocere il bulgur
Colino per scolare il bulgur
Italy, Puglia
| Enerji (kcal) | 82,36 |
| Karbonhidrat (g) | 5,46 |
| şekerler (g) | 2,17 |
| Yağlar (g) | 4,9 |
| doymuş yağ (g) | 0,42 |
| Protein (g) | 3,11 |
| Lif (g) | 2,6 |
| İndirim (g) | 0,06 |
