Here's a dish that makes me crazy: the Ratatouille. I love all the vegetable dishes, which in my opinion are the strength of Italian cuisine (among other things this is a vegan dish ante litteram). We have such a variety of vegetables at any season of the year that you might prepare, without using neither fish nor fowl, a new dish every day. This is a classic: Peppers, onions and potatoes fried in extra virgin olive oil and, Since there is still fresh basil, enhanced by its lingering aroma. As I thought of ' Recycle’ tomato peels, I have fried for a few seconds and then salted: tasty and crunchy chips have become. I served in a vegetarian dinner as a starter in these stocks transparent and accompanied with homemade croutons. Of course it is also a great side dish, both for meat and fish.
Ingredients for 4 people:
- 1 red bell pepper
- 1 yellow pepper
- 3 medium potatoes yellow paste
- 1 big onion
- 4 Blueberry Sauce
- semolina flour enough to insemolare the tomato skins
- 1 tablespoon of tomato paste
- extra virgin olive oil as required
- salt to taste
- 40 ml red wine vinegar
- 2 teaspoons granulated sugar
Wash potatoes, Peel them and cut them first in half and then into quarters not too thick. Cover the bottom of a pan with oil (I use those natural stone, are totally non-stick and put very little oil, save calories with excellent results from a sensory point of view) and put the potatoes. Season with salt and brown them over high heat for 5 minutes, then lower the heat, cover and cook stirring frequently until they are cooked but firm, with a crispy crust. Put them aside.
While the potatoes are cooking, wash the peppers, remove the top Cap, remove the seeds and white filaments inside and get them to pieces: I do I rectangular pieces, but you can cut them into strips or irregularly, as the maltagliati. Once removed the potatoes, If necessary, add a little olive oil into the Pan and bake the peppers. Same procedure for potatoes: Add salt, Saute over high heat, then cover and turn the heat.
Meanwhile, cut the onion into thin slices. Wash the tomatoes, Clip crosswise and Blanch them in boiling water for one minute Peel more easily. Set aside the skins: lay them on a sheet of absorbent paper and cover with another sheet, so to dry it perfectly. Chop the tomatoes, remove the seeds and the vegetation water, then cut them into cubes. Put onion into the Pan where you cooked the potatoes and peppers (adding if necessary a little’ of oil) and Brown until golden brown. Add the tomatoes and tomato paste and stir until it is melted perfectly, Salt lightly and cook for 5 minutes. Combine the potatoes and peppers sauce, taste and, if necessary, add salt and simmer everything on low heat for 5 minutes. Mix in a glass wine vinegar with sugar and pour over peppers. do soften over low heat for a few minutes and put out the fire.
While Ratatouille's warmer (do not eat hot, lukewarm or even better at room temperature), Fry the tomato skins in plenty of extra virgin olive oil. I recommend, FRY at a later, any longer and you will burn. Put them on a sheet of paper towels and salt.
Serve the peppers, If you like to serve it in jars like finger food like I did, garnishing it with skins of tomatoes, fries and a fresh basil leaf.
THE PAIRING: A full-bodied white, fresh and intense as the Verdicchio di Matelica Doc is our suggestion for Ratatouille, that can be combined to a young red, not tannic. We suggest Terravignata, the Verdicchio produced by Paglianetto Village in Marche. Is’ a white fruity with hints of Green Apple and almond, the taste is fresh and harmonious.