An original appetizer in the form of vegetable medallions is an integral part of any festive table. They will turn out to be very satisfying if you attach a meat product, such as bacon, to them.
Vegetable medallions wrapped in bacon
Ingredients:
Bacon - 400 g;
Young zucchini - 3 pcs;
Basil - 4 branches;
Bell pepper - 3 pcs;
Wheat flour - 3 teaspoons;
Tomato paste - 20 g;
Butter - 50 g;
Caraway;
Ground black pepper;
Salt.
Preparation:
If the bacon is whole, it must be cut into thin strips.
Wash the bell pepper thoroughly, peel the seeds from the inside with a spoon. Cut into slices 3-4 cm wide.
Wash the zucchini thoroughly, without peeling it off, cut into circles 1, 5-2 cm wide.
Wash large carrots thoroughly, peel, cut into small slices.
Rinse a sprig of basil in salted water, then separate the petals from the stems.
Fry all cooked vegetables in turn in a preheated pan with oil (without stirring). Then leave on a napkin until it cools.
On zucchini pancakes, line fried carrots, slices of sweet pepper, lay basil petals on top. Salt and pepper the dish before each new layer. Finally, sprinkle the vegetables with toasted cumin seeds.
Carefully wrap the workpiece in strips of bacon, fix it along with toothpicks if necessary. Put the medallions in a preheated pan with the addition of a small amount of butter (you can use sunflower oil). Fry until golden crispy.
Mix the oil remaining after frying the bacon with the tomato paste. Pour flour there, add salt. Bring the sauce to a boil over low heat.
Before serving, put the medallions on a beautiful dish, serve the tomato sauce next to it.
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