The platters are a pod vegetable typical of the summer. Versatile and easy to prepare, here are some quick recipes to enjoy them
There spring is the season of vegetables in pod: peas, fava beans, green beans, saucers and the more you have, the more you put! THE piattoni they are perhaps the least known of these: defined "eat everything", like the most famous green beans, are green beans, but with a flat and edible pod.
Crunchy and delicately sweetish, they are excellent side dish, to accompany both meat and fish main courses.
The recipe for dishes with gravy
First, blanch the tomatoes, remembering to cross-cut the peel at the base. After 1 minute, take them from the boiling water and let them cool. Meanwhile, prepare the dishes: wash them under running water, tick them and cut them into pieces of about 2 cm. Now peel the tomatoes: lift the peel near the incision and remove it all. Divide the tomatoes into wedges, removing the internal seeds.
Now, finely chop the onion, fry it in a pan with a drizzle of extra virgin olive oil. After a few minutes, add the tomatoes first, making them flavor, then the dishes. Cover everything with hot water, season with salt and pepper and cook until the water evaporates. Now add the tomato puree and cook over low heat, making the sauce shrink. Serve them hot and have a good appetite.