Vegetables Recipe

Ingredients:

• 400 grams of chopped cabbage
• 2 tablespoons of extra virgin olive oil
• 3 diced green peppers (friggitelli)
• ½ diced red pepper
• 2 medium diced potatoes
• 1 chopped onion
• 1 grated carrot
• 1 teaspoon of chili pepper
• 1 teaspoon of salt and black pepper

For the sauce:

• 100 grams of thinly sliced scamorza cheese
• 190 ml of milk
• 190 ml of white yogurt
• 1 tablespoon of extra virgin olive oil
• 35 grams of wheat flour
• 10 grams of baking powder
• 5 grams of black pepper
• 5 grams of salt
• 3 eggs
• A pinch of chopped parsley

Instructions:

1. Heat 2 tablespoons of olive oil in a non-stick frying pan. Add the onion and sauté for a moment. Add the potatoes, stir, cover with a lid and cook for a few minutes.
2. Stir well, add the cabbage and carrot, mix well, add the green peppers and red pepper, cover with a lid and cook for a few minutes.
3. Stir the vegetables again, season with chili pepper, black pepper and salt, stir well, add a little water, cover with a lid and continue cooking for a few minutes.
4. Break the eggs into a bowl, beat them with a hand whisk, add the milk, yogurt and a drizzle of olive oil, then stir until smooth.
5. Stir in the flour, salt, black pepper, chili pepper, baking powder and parsley, then continue working the mixture and add the vegetables.
6. Grease a glass baking dish, pour the mixture into it, level it off, sprinkle with a little ground pepper and garnish with the scamorza cheese.
7. Bake in a preheated oven at 180°C for 30-35 minutes.

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