Cooking with gourmet researcher Thomas Vilgis: vegetable tricolor green-white-red – SWR2

It’s hot outside, so you’re not hungry and the kitchen is best left to cool. The Italian caprese, consisting of the national colors green (basil), white (mozzarella) and red (tomatoes), is therefore popular. This recipe inspired another vegetable tricolor made from peas, onions and tomatoes. Food researcher Thomas Vilgis aims to get the best taste out of every kind of vegetable in this recipe. Fresh peas have a lot of flavor anyway – you could also eat them raw. Therefore, for this recipe, you just need to toss them briefly in a little fat. It is said that onions and tomatoes provide the umami flavor, but you can help with the intensity: Salt and a light soy sauce can be used with the onions. Tomatoes have a lot of flavor in the cavities that can be separated and crushed. Preserved, this vegetable tricolor brings variety to the summer kitchen.

Green-white-red tricolor vegetable

500-700 g peas, depending on the filling
1 tablespoon olive oil

Take the peas out of the shells
Heat the olive oil in a pan or saucepan and gently toss the peas in it.

2 onions
1 tablespoon lime juice
1 tablespoon light soy sauce
1 tablespoon olive oil
A pinch of salt

Peel the onions and cut into small cubes. The cubic dimension must be comparable to the diameter of the peas.

4 larger round tomatoes
1 tablespoon hot mustard
A pinch of sugar, a pinch of salt

Halve the tomatoes and remove the kernels.
Dry the kernels quickly but carefully in a dry, hot pan, meanwhile cut the tomato flesh, place in a bowl and mix with the mustard. Add the pinch of salt and sugar.
Crush the dried seeds in a mortar (it takes some time and strength) and fold the powder into the tomatoes.

Excellent olive oil.
Some fresh mint, fresh flat-leaf parsley, fresh basil.
Cut the herbs into thin strips.
Arrange the vegetables in small bowls, sprinkle with the strips of herbs and pour in the olive oil.
This dish is also suitable with fish, chicken, pickled goat cheese or herb quark.

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