Recipe for winter ratatouille: preparation of vegetables
– 2 tomatoes; – 3 bulbs;
– canned courgette (round slices);
– 0.5 tsp Provence herbs
– 2 pinches of salt
– vegetable oil.
To take the bitterness out of the aubergine, soak it in sliced form in salt water for 15 minutes. It is also necessary to ensure that the slices of the purple vegetable during prolonged simmer do not lose shape and remain dense.
Wash all the vegetables and spread them on a towel for drying. Cut into thin cross circles aubergines, tomatoes and peeled bulbs. Drain the liquid off the canned courgettes. Grease with vegetable oil the round heat-resistant shape. Put in it vegetables in a circle “snail”, alternating different kinds of them to turn out a colorful assortment. Sprinkle them with dried herbs and salt.
Recipe for winter ratatouille: two types of sauce
Make a choice of two suggested sauces, diet tomato or more saturated cheese.
: For sauce №1:
– 100 g tomato paste;
– 5 sweet canned or frozen bell peppers;
– 2 bulbs;
– 2 tbsp dry red wine and vegetable oil;
– 3 sprigs of dill or parsley;
– 1/3 tsp thyme, granulated garlic and ground black;
– 0.5 tsp sugar;
– 1 tsp without a slide of salt;
For sauce №2:
– 50 g butter;
– 1 tbsp flour;
– 80 g processed cheese;
– 1 tbsp milk;
– 50 g hard non-sweet cheese.
Sauce No.1. Scoop the juice off canned or ice cream peppers and slice them into small cubes. Clean and finely chop the bulbs. Heat the vegetable oil in a frying pan and passive the onion in it for 3 minutes. Add the peppers there, and in 2-3 minutes — salt, sugar, spices, chopped greens and wine, lull the heat to a minimum and cook the roasting for another 5 minutes. Remove it from the stove, cool and wipe it in a blender with tomato paste.
Sauce No.2. Rub hard cheese on a grater. Heat the butter in a sautainik and put the flour. Separately melt the processed cheese in the hot milk, pour it in a thin trickle into the base of the sauce and stir the mass thoroughly until it acquires a homogeneous consistency. Then pour the remaining cheese in there and tomite the subliva for 10 minutes over a medium heat.
Winter ratatouille: preparation
Sauce for ratatouille should soak up the circles of vegetables well and reach the bottom. If necessary, lift the “snail” with a shoulder or fork.
Preheat the oven to 160oC. Cover the prepared vegetables with one of the sauces. Cover the shape with a sheet of foil, wrapping its edges hermetically behind the sides of the dishes. Bake winter ratatouille for 80 minutes. Divide it into portions and serve as a separate dish or side dish to the meat.