サラダ（ズッキーニのオリーブオイルサラダ）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 15minutes
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Summer vegetable pie | Hotel de Mikuni's recipe transcription
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Ingredients
- Frozen pie sheet : Three
- egg : 1 piece
- eggplant : 1/2
- zucchini : 1/2
- onion : 1/2 piece
- Paprika (red / yellow) : 1/4 each
- garlic : 1 piece
- Camembert cheese : 6p
- salt : Appropriate amount
- Italian parsley : Appropriate amount
- pepper : Appropriate amount
- Olive oil : 1 tablespoon
Time required
80minutes
Procedure
-
1)
Prepare the material
00:47
Cut the vegetables into cubes. Slice the garlic thinly. Melt the eggs.
-
2)
Fry the ingredients
01:49
Heat olive oil in a frying pan and fry onions, zucchini, eggplants, paprika, and garlic in order of hardness. Season with salt and pepper. Add the Italian parsley.
-
3)
Make a pie
03:59
Cut one pie sheet into thin pieces for the edges. Apply the beaten egg to the entire surface of the other two pieces and place them on the edge of the pie sheet. Apply eggs to the edges as well.
-
4)
Put the ingredients on
06:04
Place the stir-fried vegetables and Camembert cheese on a pie sheet and let it rest in the refrigerator for about 30 minutes.
-
5)
bake in an oven
08:36
Bake in an oven at 180 ° C for 20 minutes, then bake for another 10 minutes.
Point
・ A recipe for 4 to 6 servings of summer vegetable pie by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Vegetables are baked in the oven, so fry them lightly. At this time, you may put rosemary or thyme instead of Italian parsley.
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