Pan-fried vegetables with puntarelle

Ingredients for 2 servings:

• 1 head of vegetables (puntarelle)
• 2 carrots
• 1 bell pepper(s), red
• e.g. olive oil, for frying
• 2 garlic cloves
• e.g. salt and pepper
• some chili (to taste)
• 150 g Parmesan, grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Puntarelle is a vegetable that is often used in southern Italy (like chicory)

Pluck the outer leaves of the puntarelle, wash them, chop them into large pieces, and set them aside. Separate the finger-length pieces of puntarelle, trimming off the lower (woody) end and halving the thicker pieces. Peel the carrots, quarter them, and cut them into 3-4 cm long pieces. Peel the bell peppers, remove the seeds, and cut them into bite-sized pieces. Peel the garlic and thinly slice them. Heat the oil in a pan and fry the carrots until well-fried. Add the puntarelle, bell pepper pieces, and garlic and fry over high heat. The vegetables should brown but still have a good bite. Remove from the heat and season with salt, pepper, and chili, if desired. Mix in the chopped puntarelle leaves, return them to the hot heat for a short time, and toss to coat. Divide the roasted vegetables among plates, sprinkle with Parmesan cheese, and serve with white bread or mashed potatoes.