ratatouille
Posted on | December 11, 2009 | 2 Comments
i’ve got friends coming for the day tomorrow and i’ve been thinking about what to feed them.
it’s very hot here right now…..nothing too heavy for sure.
one of the neighbours gave us a bag of button zucchini and i had some tomatoes and eggplant and capsicum and onion and garlic lurking about.
it was a short mental leap to ratatouille.
maybe my version isn’t real ratatouille.
i chop everything up and sling it all in to cook together in a big roasting dish, rather than cook things separately and then combine.
i dress the vegetables with good olive oil, sea salt, freshly cracked black pepper, dried italian herbs and a decent slug of balsamic vinegar.
when it is all cooked and aromatic, i’ll add handfuls of freshly picked and chopped scallions/chives/thyme/oregano/marjoram/flat leaf parsley/basil, both sweet and purple.
and i might add some tiny capers too.
i’m serving this with roasted kipfler potato salad, with herb mayonnaise.
i’ve ground flour and oats and made a bread dough.
i think some knackwurst might be the right thing to offer, and some barbecued chicken breasts.
and then we’ll be having my favourite simple summer dessert in the whole world: eton mess, or my version of it.
vanilla ice cream, cream, sour cherries, crushed meringue.
TDF.
and surely it is time to drink that 1996 de bortoli noble one that has been hanging around taking up space for so long?
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2 Responses to “ratatouille”
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December 14th, 2009 @ 10:05 AM
I make a cheats ratatouille that looks like the one in the Pixar movie. Everything is sliced paper thin on a mandoline and then baked. Not authentic but still pretty yummy!
December 14th, 2009 @ 10:48 AM
as long as the vegies are there and slowly baked in olive oil, then i see no cheating!
i bet yours is delicious cold on bread the next day, being so finely sliced.