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Mini Cucumbers Braised in Tomato / Cheese Sauce

5 from 3 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 91 kcal

Ingredients
 

  • 20 g Oil - sun + olive
  • 60 g Bacon
  • 1 Onion red, medium
  • 7 Mini cucumbers
  • 1 Garlic clove big, fresh - if you like
  • 1 Italian spice mix
  • 400 g Canned tomatoes chopped with basil
  • 3 pinches Sugar
  • 1 tsp Organic vegetable stock powder
  • 1 tsp Herbal mixture Italian
  • 60 g Gorgonzola Piccante
  • 60 g Sea salt from the mill
  • 60 g Black pepper from the mill
  • 2 Young sprigs of red basil

Instructions
 

preparation

  • Thoroughly scrub the cucumbers under cold water with a brush, pat dry, remove the stem and flower base. Dice the bacon. Peel the onion and garlic, cut in half and cut into thin slices. Rinse the basil, spin dry, pluck the leaves and cut them into small pieces. Roughly dice the Gorgonzola without the crust. Prepare the remaining ingredients.

preparation

  • Heat the oil moderately in a saucepan and leave the bacon in it, add the onion and fry. Minimize the heat, push the bacon and onion to the edge of the pot and now sear the cucumbers in the middle of the pot. Add the garlic and sauté, season the cucumber with the Italian spice mixture and deglaze with the tomatoes (including the juice). Season with sugar, vegetable stock powder and Italian herbs, stir carefully and simmer with the lid on for approx. 15 minutes. Add the gorgonzola cubes to the sauce and melt, season with salt and pepper and fold in the basil. At the same time I prepared Italian rice.

Serving

  • Arrange cucumbers, rice and sauce decoratively on preheated dinner plates and enjoy.

Nutrition

Serving: 100gCalories: 91kcalProtein: 12.4gFat: 4.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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