Provençal ratatouille with mozzarella di Bufala
Provençal ratatouille recipe
It’s this Niçoise version that I prefer: the one where each vegetable is
cooked separately, because their flavour is really preserved. We’ve
added black taggiasche olives for an incomparable flavour. Hot, warm
or cold, it’s a delight accompanied by mozzarella di bufala!
Wahl des Küchenchefs
Vegetarisch
Kohlenhydratarm
Keto
460 g
Gewicht
499 kcal
Kalorien
Make the Ratatouille meal delivered to your home or cook this recipe yourself
Schritte
- Wash and peel the peppers and tomatoes (if you’re brave enough) then dice them. Peel the onion and garlic cloves and cut into cubes. Clean the courgettes and aubergines and again, cut them into coarse pieces (without peeling).
- Heat the olive oil in a casserole dish (cast iron or sauté pan). Add the onion and aubergine and fry for 3 minutes over a high heat. Add the peppers and cook for 2 minutes on a high heat, then add the courgettes, tomatoes, garlic, tomato paste, thyme and bay leaves, salt and pepper.
- Cover and leave to simmer for 5 minutes, then uncover and cook for between 15 and 20 minutes (depending on the size of your pieces) over medium heat. If you like your pieces more melting, leave to cook for a further 10 minutes. Taste, it’s the best way to know what you like
- Serve with chicken, fish, mozzarella or roast beef
- A few tips to liven up your ratatouille 5 minutes before serving, you can add a few slices of chorizo.
You can also sprinkle with a little grated Parmesan cheese (so good).
If you have any leftovers, reheat them and crack an egg inside, either fried or poached. You can also make a tart or quiche.
Inhaltsstoffe
2 aubergines
2 peppers
4 courgettes
6 tomatoes
2 onions
3 cloves of garlic
1 bay leaf
1 pinch of pepper
2 sprigs thyme
1 tablespoon tomato paste (optional)
1 pinch of salt
2 tablespoons olive oil
