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Everything Together

I love the name tuttoinsieme, (everything together), given to this quick mixed vegetable dish that goes well with any meat, fish, fowl, or game course. SERVES 8


2 large baking potatoes, peeled and cut into 1/2-inch cubes

2 medium size zucchini, cut into chunks

2 large carrots, peeled and cut into 1-inch rounds

2 red onions, thinly sliced

1 medium fennel, white bulb only, cut into 1/2-inch thick slices

1/4 cup Filippo Berio Extra Virgin Olive Oil

Fine sea salt to taste

Grinding black pepper



Put all the vegetables and the oil in a large sauté pan and cook over medium heat for 3 or 4 minutes. Cover the pan and continue cooking until the vegetables are cooked, but still al dente. A knife should be able to pierce them without resistance but the vegetables should retain their shapes. Season with salt and pepper

Recipe featured in Program #2513


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