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Edamame soybeans Mediterranean style


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For 2 people
150 g of shelled edamame
200 g cherry tomatoes (or cherry)
1 tablespoon semi sundried tomatoes
1 tablespoon pitted black olives
1 small shallot
extra virgin olive oil
herbs (oregano, thyme, basil, rosemary, etc.)


Blanch the sprouts 4 or 5 minutes and then drain.
Chop the shallot and fry in oil, add the edamame, be flavored, then add the cherry tomatoes cut in half and add the spices for flavor, along with a pinch of salt.
Leave on the heat a few minutes: the tomatoes must soften slightly without becoming too soft.
Towards the end of cooking, add the olives and tomatoes dried seeds, let them heat up quickly while cooking them and serve.
Enjoy your meal!

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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