Summer Vegetable Cianfotta Recipe

Name: Summer Vegetable Cianfotta Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 x Bay Leaf; 237 milliliters Cherry Tomatoes, stemmed and halved; 473 milliliters Extra Virgin Olive Oil; 1 x Fennel Bulb; 5 x garlic cloves, smashed with the side of a knife; 1 globe eggplant, trimmed and diced; 8 servings Kosher Salt; 4 sprigs Marjoram; 8 servings Block of aged pecorino for shaving; 237 milliliters fiorelli or thinly sliced squash blossoms; 473 milliliters Water; 3 x Yukon Gold Potatoes, cubed

Summer Vegetable Cianfotta Recipe is a gluten free and vegetarian recipe with 8 servings. This side dish has 232 calories, 13g of protein, and 14g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up fennel bulb, kosher salt, block of aged pecorino, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.