Ratatouille Petit Chef way

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Ratatouille Petit Chef way

Ratatouille Petit Chef way

Ratatouille Petit Chef way
Ratatouille Petit Chef way

Ratatouille Petit Chef way :

Ingredients

Number of persons

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+
  • 1 box of tomato puree
  • 4 clove garlic
  • 1 sweet onion
  • 1 pinch of grated nutmeg
  • 1 pinch of cumin
  • pinch of curry
  • 3 chopped basil leaf
  • Pepper
  • Salt
  • 4 long and thin zucchini
  • 4 long firm tomatoes
  • 2 eggplant elongated
  • Olive oil
  • 15 cl of liquid cream
  • Preparation

    TOTAL TIME: 1H20
    Preparation: 30 min
    Cooking time: 50 minutes
    1. Step 1

      Prepare the tomato sauce :
    2. 2nd step

      In a saucepan, heat a drizzle of olive oil.
    3. Step 3

      Pour the chopped onion and crushed garlic cloves.
    4. Step 4

      Salt, pepper, spice, then pour the tomato purée and simmer over very low heat for 10 minutes.
    5. Step 5

      Mix, reserve.
    6. Step 6

      Wash vegetables, peel and cut into very thin slices.
    7. Step 7

      Line the bottom of a baking dish with 3/4 of the tomato sauce and place the vegetable slices in alternating colors.
    8. Step 8

      Salt and poivre.
    9. Step 9

      Sprinkle with olive oil and cover with parchment paper.
    10. Step 10

      Bake for 40 minutes at 180 ° C (thermostat 6).
    11. Step 11

      Dome on a plate with vegetables.
    12. Step 12

      Gently warm 1/4 of remaining tomato sauce with liquid cream.
    13. Step 13

      Adjust seasoning.
    14. Step 14

      Arrange the cream sauce on the vegetables and the plate and serve immediately.

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