Hello friends of the Prato Cheio Association!! Today we will give a tip for you, who like soups and sauces... but cannot or want to avoid consuming them due to the fact that these preparations normally have a high sodium value.
Base broths for soups and sauces (sodium-free)
Sodium-free vegetable broth:
In a pan, place vegetable peels and vegetable pieces in 1 liter of water, let it boil for 30 minutes. Adding water little by little. Finish with lemon juice to taste. You can make it in large quantities and freeze it and use it in sauces and soups.
Making your own broth is a lot of work but the result is always worth it. The vegetable one is the easiest to make and is ready in two hours. I advise those who want to venture a little more in the kitchen to start here. The process is very simple: just place several vegetables in a very large pan with water and leave on low heat for two hours.
You can vary the vegetables according to your taste – whenever I find fennel in the supermarket I don't hesitate to buy it. Dried mushrooms are optional but they give your broth a darker color and a delicate earthy flavor.
1 leek, cut into 3 or 4
1 zucchini in slices
1 quartered onion
1 carrot cut into 3 or 4
1 stalk of celery, cut into 3 or 4
1 seedless tomato, quartered
1 handful of dried mushrooms (optional)
5 peppercorns
Place all ingredients in a very large pan and cover with water. Leave on low heat for 2 hours. The water doesn't need to bubble and the low temperature prevents your broth from having a bitter taste. Sift the liquid and it is ready to be used.
Pie with vegetables
Ingredients
- Pasta:
- 1 cup of wheat flour
- 3 spoons of soup margarine at room temperature1 teaspoon of salt
- Filling:
- 2 cups of leftover vegetables from the broth (remove the peppercorns)
- 1 egg
- 2 tablespoons light soy sauce
- Lightly grated parmesan cheese for sprinkling
Method of preparation
- Pasta:
- Mix all the ingredients. Knead well and let it rest in the fridge for 1 hour.
Filling:
Mix the vegetables with the eggs and oregano and set aside.
Assembly:
- Roll out the dough and line the individual tart pans. Distribute the filling and sprinkle the cheese. Bake in a preheated medium oven (180°C) for 20 minutes.