Another dish with my beloved vegetables: today a ratatouille of potatoes, Eggplant, Onion, Zucchini and peppers, flavored with a little’ fresh marjoram and served in baskets of bread carasau (the typical bread of Sardinia). So, They eat both the content, both the container! To cook vegetables you have two alternatives: The fried braised can do or you can bake. I give you the recipe of the second version: It is lighter and easy to do, just cut all the vegetables and bake. But I must say honestly that the colors stand out more if the vegetables are fried, and each separately, not together. And fries are also tasty, although fatter. What I tell you to do?
Ingredients for 4 people:
- 1 red bell pepper
- 1 yellow pepper
- 3 medium potatoes yellow paste
- 2 green Zucchini
- 1 eggplant purple or black
- 1 big onion
- 20 cherry tomatoes
- extra virgin olive oil: to taste
- salt and pepper: to taste
- fresh herbs (Marjoram, oregano, Rosemary, Thyme): to taste
- 2 sheets of carasau bread
- water: to taste
- 4 cocotte or bowls or containers that go in the oven
Preheat oven to 200 degrees ventilated. Wash potatoes, peel and cut into cubes. Wash, cleaned and cut into pieces the peppers also, eggplant, the zucchini. I recommend you cut larger pieces zucchini and peppers, Baking less, and in smaller pieces potatoes and eggplant, that require a longer cooking time: thanks to the different dimensions, all vegetables will be cooked at the same time. Slice in not too thin slices onion. Wash the tomatoes and halve them taking care to remove the vegetation water.
Evenly distribute the vegetables on a baking sheet (usatene a big as any bakery, because the cook vegetables better if arranged on a single layer), season with salt, pepper and drizzle of extra virgin olive oil, stirring carefully all. Spread the vegetables herbs and bake for 30 minutes stirring occasionally vegetables on baking sheet. Before you pull out the ratatouille from the oven to check the salt and possibly adjust the pot and move the vegetables to the grill for 5 minutes in order to form a crispy crust.
While intiepidiscono vegetables, prepare baskets of bread carasau: arrange on the worktop sheets carasau and wet them uniformly and thoroughly with cold water (I use a pastry brush). Let them rest until they soften, then divide in half and rifilarli so as to obtain 4 rounds of 30 centimeters diameter about. Put on a baking sheet upside down 4 cocotte. Grease well the top and all sides with olive oil, helping with a pastry brush. Arrange on each cocotte a sheet carasau, so that the edges are protruding from the cocotte. Bake at 200 degrees for 3-5 minutes. I suggest you check cooking, remaining in front of the oven, because when the water has evaporated, carasau bread will burn immediately. Then, you have to control your cooking. When cooked, churn and pull gently carasau by cocotte.
To serve: fill baskets of bread carasau with ratatouille, garnish with the leaves of herbs and serve, accompanying vegetables with other sheets of bread carasau.