75g pine nuts
2 tbsp chopped fresh parsley
2汤匙原生橄榄
150克切碎的红皮洋葱
500克切碎的绿皮南瓜
150克香菇切片
1茶匙盐
0.25茶匙新鲜研磨的黑胡椒
400克樱桃番茄
1个大蒜瓣切末
1汤匙新鲜迷迭香,斩碎
1茶匙干燥的牛至
110毫升蔬菜或者鸡肉
1汤匙新鲜柠檬汁
75克松仁
2汤匙新鲜香菜切碎
Fry the oil and onion in a pan, stirring often, for about four minutes, until the onion begins to soften and brown. Add courgettes, mushrooms, salt and pepper. Cook for another four minutes, stirring often. Add the tomatoes, garlic, rosemary and oregano, and cook for four minutes more. Stir in the stock and lemon juice, and scrape up any browned bits from the bottom of the pan.
在平底锅热上油炒一下洋葱,不停搅拌,大概4分钟的样子,直到洋葱开始变软变成棕色。加入绿皮南瓜,香菇,盐和胡椒。再炒4分钟,不停搅拌。加入番茄,大蒜,迷迭香和牛至,再煮4分钟,拌入柠檬汁和菜汤或鸡汤,将沾在锅底的棕色块状物刮下。
Simmer for one minute, until the sauce thickens. Stir in the pine nuts and parsley. Remove from the heat and season with salt and pepper to taste. Serve over wild rice, if you want.
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