roll in vine leaves, sauté in olive oil and cook in the kitchen stove. Sauté the sprouts in olive oil and add fresh kitchen herbs and the remaining diced peppers.
For the sauce, reduce brown sugar and red wine vinegar, mix in the raspberries and raisins, simmer and season strongly with salt and freshly ground pepper.
For this, our wine expert recommends a 96 Sangiovese di Toscana, Avignonesi Winery from Tuscany/Italy.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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