Cooking with gourmet scientist Thomas Vilgis: vegetable tricolor green-white-red – SWR2

It’s warm outside so you won’t get too hungry and the kitchen is best left cold. That is why the Italian caprese is popular, consisting of the national colors green (basil), white (mozzarella) and red (tomatoes). This recipe inspired another vegetable tricolor made with peas, onion and tomato. Food researcher Thomas Vilgis aims to get the best flavor from each type of vegetable in this recipe. Fresh peas have a lot of flavor anyway – they could also be eaten raw. For this recipe, you just need to toss them in the fat for a while. Onions and tomatoes are said to give the umami flavor, but you can help the intensity: salt and light soy sauce can be used with onions. There is a lot of flavor in the pits of tomatoes that can be extracted and crushed. Served together, this vegetable tricolor brings variety to the summer kitchen.

Vegetable tricolor green-white-red

500-700 g of peas, depending on the filling
1 tablespoon of olive oil

Take the peas out of the shell
Heat the olive oil in a pan or saucepan and gently drop the peas into it.

2 onions
1 tbsp lime juice
1 teaspoon light soy sauce
1 tablespoon of olive oil
A pinch of salt

Peel the onions and cut them into not too small cubes. The dimensions of the cube should be comparable to the diameter of the peas.

4 larger round tomatoes
1 teaspoon of hot mustard
A pinch of sugar, a pinch of salt

Halve the tomatoes and remove the cores.
Dry the cores quickly but carefully in a dry hot pan, meanwhile chop the tomato flesh, place in a bowl and mix with mustard. Add a pinch of salt and sugar.
Crush the dried seeds in a mortar (takes some time and effort) and fold the powder into the tomatoes.

Excellent olive oil.
A little fresh mint, fresh parsley, fresh basil.
Cut the herbs into thin strips.
Arrange the vegetables in small bowls, sprinkle with herb strips and drizzle with olive oil.
This dish also goes well with fish, chicken, marinated goat cheese or herbal curd.

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