Hello everyone!<\/p>\n
After the abundant dinner on Ferragosto, we need some light food here! Today, for our guests, we have prepared a vegetable velout\u00e9 accompanied by thyme-scented focaccia croutons with apple. We saut\u00e9 leeks and onions with extra virgin olive oil, add the vegetables and potatoes, and let it cook for a couple of hours. We blend everything together and adjust with salt and pepper. We serve it in a bowl with a drizzle of oil and the focaccia croutons.<\/p>\n
For the focaccia, we prepare a simple dough with flour, brewer’s yeast, water, and a dash of oil.<\/p>\n
Separately, we saut\u00e9 half an onion, a piece of leek, a Renetta apple, and the leaves from 6-8 sprigs of thyme in oil. We add this mixture to the dough and let it rise in a greased bowl with a little oil. After about a couple of hours, we spread the dough in the baking tray and let it rise again. Finally, we bake it at 210\u00b0C. Once it’s out of the oven, we make a diced topping to accompany our velout\u00e9s!<\/p>\n
Enjoy your meal!<\/p>\n","protected":false},"excerpt":{"rendered":"
Hello everyone! After the abundant dinner on Ferragosto, we need some light food here! Today, for our guests, we have prepared a vegetable velout\u00e9 accompanied by thyme-scented focaccia croutons with apple. We saut\u00e9 leeks and onions with extra virgin olive oil, add the vegetables and potatoes, and let it cook for a couple of hours. […]<\/p>\n","protected":false},"author":11,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,24],"tags":[65],"class_list":["post-806","post","type-post","status-publish","format-standard","hentry","category-antipasti","category-first-courses","tag-first-courses-en"],"yoast_head":"\n