Steamed, Marinated, Smoked Vegetables

Remove the skin from the celery and cut into slices 5-10 mm thick. Clean the peppers, remove the seeds and cut them into oblong pieces. Rinse the zucchini and cut lengthwise into 5-10 mm thick slices. Rinse the melanzani and cut diagonally into 1 cm thick slices. Dry roast the pistachios in a frying pan, then chop. In a high saucepan, bring water to a boil, steam the vegetable slices over water for about 6- 8 min. This can be done either with a bamboo steamer basket or with a sieve. The vegetables should remain crunchy.

Mix a marinade from the listed ingredients and marinate the steamed vegetables for 2 hours. Mix the smoking ingredients in a wok, spread the marinated vegetables, well drained, evenly on a round metal grid and place it in the wok. Put the lid on, create smoke briefly over high heat and then mildly smoke the vegetables at a low temperature for about 7-10 min. It is important that the lid of the frying pan closes well.

Heat butter and oil in a coated frying pan and roast the smoked vegetables in it until golden brown, remove and keep warm on a plate. Remove the rest of the fat from the frying pan with a paper towel, dissolve the fat with the Marsala, add a little of the marinade and the juice from the vegetables and simmer. Next, pour in the whipped cream and blend everything together into a creamy sauce.

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