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Cucina Veneziana di ieri e di oggi
Canocchie all'aceto balsamico

Canocchie all'aceto balsamico

Published Dec 16, 2024 Updated Dec 16, 2024 Gastronomy
time 1 min
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Cucina Veneziana di ieri e di oggi

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Canocchie all'aceto balsamico

Barbara Canova verif
Barbara Canova
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Canocchie

aglio

olio d'oliva

zenzero

cavolo rosso

mezzo bicchiere di Chardonnay secco

paprika

aceto balsamico


Far saltare le canocchie in una padella in olio, zenzero a lamelle e aglio tritato,

cospargere di paprika

aggiungere del cavolo rosso tagliato a fini lamelle aggiungere il mezzo bicchiere di vino

quando il vino si è ritirato cospargere di aceto balsamico.


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