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Steamed Vegetables with Toasted Bread

  • 40 minutes
  • Easy
  • Appetizers

Ingredients: Per 6 servings

  • 3 ½ oz spring onions
  • lb zucchini
  • lb cauliflower
  • lb carrot
  • 3 ½ oz pine nuts
  • rustic bread
  • caper
  • 1 whole garlic
  • basil
  • oregano
  • milk
  • Extra Virgin Olive Oil
  • salt and pepper


Peel a head of garlic and cook slowly in equal portions water and milk until the garlic becomes soft. Then drain. Trim and wash all the vegetables, then cut into strips and steam. In the meantime, place 4 or 5 bread slices on a baking sheet. Drizzle with a little olive oil and sprinkle with a pinch of salt, a little pepper and powdered oregano. Toast in the oven, together with the pine nuts. Cut two more slices of bread from the loaf and remove the crust. Soften the bread in milk, the squeeze. Puree in a blender at low speed, together with the cooked garlic, 7 tbsp oil, basil leaves, 1 tbsp capers, a pinch of salt and a pinch of pepper. Blend until creamy. Toss the steamed vegetables with the toasted bread and serve with the sauce on the side.