Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Ratatouille

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Ratatouille Empty Ratatouille

    Post by Lobo Sat Jan 16, 2016 9:14 pm

    Ratatouille Img15l
    Ratatouille
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    Prep Time: 30 minutes
    Cook Time: 55 minutes
    Servings: 10
    Perfumed with the region’s olive oil, wild thyme and garlic, ratatouille is the summer vegetable stew of Provence, cooked up when potagers and market gardens are full of peppers, eggplant and zucchini. Although popular as a first course, ratatouille is sometimes served as a side dish or a main course, and is also used as a topping for egg dishes.






    • 367

    Ingredients:


    • 2 generous Tbs. extra-virgin olive oil
    • 2 small yellow or white onions, chopped
    • 2 eggplant, cut into 1-inch cubes
    • 4 garlic cloves, minced
    • 2 zucchini, cut into 1-inch cubes
    • 2 large green, red or yellow bell peppers,
       seeded and cut into 1-inch pieces
    • 8 to 10 ripe tomatoes, peeled, seeded
       and coarsely chopped
    • 3 fresh thyme sprigs
    • 1 fresh rosemary sprig
    • 1 dried bay leaf
    • 1/2 tsp. salt
    • 1/2 tsp. freshly ground pepper
    • 1/4 cup minced fresh basil

    Ratatouille Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, medium-bodied red wines like the Al-Cantàra Muddichi di Suli, Terre Siciliane from our Wine Club.

    Directions:

    In a Dutch oven over medium heat, warm the olive oil. When it is hot, reduce the heat to medium-low, add the onions and sauté until translucent, about 2 minutes. Add the eggplant and garlic and sauté, stirring often, until the eggplant cubes are slightly softened, 3 to 4 minutes.

    Add the zucchini and bell peppers and sauté, stirring and turning, until softened, 4 to 5 minutes more. Add the tomatoes, thyme, rosemary, bay leaf, salt and pepper, and stir and turn for 2 to 3 minutes more.

    Cover, reduce the heat to low and cook, stirring occasionally, until the vegetables are soft and have somewhat blended together, about 40 minutes.

    Stir in the basil and remove from the heat. Transfer to a serving bowl and serve hot, at room temperature or cold. Serves 10.

    Adapted from Williams-Sonoma Savoring Series, Savoring France, by Georgeanne Brennan (Time-Life Books, 1999).
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