Ratatouille, my way…
Every time I come back from a vacation to France I’m deeply influenced by French cuisine for the next few month. Many tradition French dishes are really simple to make even in Italy, as they don’t involved too many ingredients impossible to find outside France (aka fresh foie gras or definitely good Normandy salted butter).
A favourite from ever, every time reminding me the first time I ever tried it, during a summer dinner, more then 12 years ago, is Ratatouille. It can be made in many ways and with many different ingredients. Traditionally every vegetable involved is fried separately before to be united all together. This version of mine is slightly lighter, as I haven’t fried all the ingredients, but just onions and garlic. I’ve used, instead of fresh tomatoes, the San Lorenzo hand peeled organic tomatoes, that are definitely better than the green house grow tomatoes you find in supermarkets: they are organic, hand ripped, fully ripe, fantastically genuine!
Serves 4 as a side dish
1 tablespoon of extra virgin olive oil
1 small onion
1 garlic clove
2 medium potatoes
1 yellow pepper
3 small courgettes
1 jar of San Lorenzo hand peeled organic tomatoes
Few basil leaves
Salt and pepper, freshly grinded
Prepare all the vegetables, keeping them separate. Pell and chop the onion, peel and crush the garlic. Pell and dice the potatoes. Wash and diced pepper and courgettes.
Stir fry onion and garlic in the oil. Add the potatoes, keeping steering. Crush the tomatoes and add them to the pan. Add the rest of the vegetables and give a good stir. Add some tear basil leaves, salt and pepper (ratatouille should be generously peppered). Cover and let it cook until the potatoes are tender. Add more pepper and basil leaves and serve hot, warm or cold.
