Description
This dish is an integral part of the anniversary celebration cadeby my parents in the month of August. In the original version uses eggplant, but as long as their time hasn't come yet, I decided to use zucchini. Very tasty, hearty and beautiful, "Veneto& quot; will decorate festive table. This is one of my favorite dishes. Its preparation takes enough time, but the result is worth it. Be sure to try it! No one is not indifferent)))
Ingredients
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Zucchini
5 piece
-
Chicken
6 piece
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Potatoes
6 piece
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Onion
1 piece
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Carrots
1 piece
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Pepper
2 piece
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Tomato
2 piece
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Chicken egg
4 piece
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Vegetable oil
100 ml
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Salt
-
Black pepper
-
Greens
-
Sour cream
200 g
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Tomato paste
2 Tbsp
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Water
250 ml
Cooking
Zucchini wash, cut into rings (width of about 0.5 cm), potseluem, allow to stand for 10 minutes, excess liquid drained
Next, the zucchini must be fried on both sides in small amount of vegetable oil. Strongly fry do not need (in the photo is turned over zucchini)
Thighs (or any other meat) chop, cut into small pieces.
Fry the meat until half done in small amount of vegetable oil on medium heat, stirring constantly. Excess liquid is drained, we do not need. Cover to cover is not necessary.
Onions finely cut, carrots three on a coarse grater, add to the meat, stir, cover with a lid. Fry onions until tender, stirring constantly.
Further to our meat add finely diced potatoes and 1 bell pepper (also sliced in small cubes). The pepper gives just a terrific flavor. Fire can be abated, not to burn. Stirring constantly tormented our mixture until soft potatoes.
When potatoes are almost ready, pour the sour cream, salt, pepper, stir and cover with a lid. Hold for about 3 minutes.
Then add cut into cubes eggs, stir and turn off heat.
Now take a baking dish on the bottom put the zucchini in a row (previously the bottom of the grease is not necessary).
Spread on top of our mixture. Good level, but not tamp.
On top lay another row of zucchini, then - sliced tomato and bell pepper. Tomato paste diluted with water and carefully pour our dish, simultaneously piercing it in several places so that the juice does not remain on the surface and penetrated inside. Put the "Veneta" in the oven, preheated to 180 degrees, about 15 minutes (the ready indicator will serve the boiled juice and propertiesa tomatoes).
Take out the dish from the oven, sprinkle with chopped greens. You can eat both hot and cold. Bon appetit!
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