Little Vegetables Stuffed with Ratatouille, Nice-StyleTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 20 minutes
Cooking time: Close to 2 hours
Difficulty: Easy
Nutritional values
per 100 g
Energy:244.6 kcal
Proteins:2.4 g
Fats:0.9 g
Carbohydrate:58.9 g
Fibers:2.6 g
Sugar:41.8 g
Cholesterol:0.4 mg
Sodium:985 mg
Calcium:74.3 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
poivrade artichokes
fennel
zucchini
white onion
peeled seeded cherry tomatoes, slowly cooked (confit)
new potatoes, baked in their skins
*Ratatouille
2
red peppers
2
yellow peppers
2
onions and 3 zucchini, sautéed in olive oil
2
eggplants, slowly cooked (confit)
4
cherry tomatoes, confit in petals (peeled and seeded)
smoked bacon, in fine dice
raw ham
fresh bread crumbs, moistened with olive oil
20
g
blanched niçois olives
chopped basil
flat leaf parsley
thyme flower
METHOD
Preparing the vegetables
- Bake the potatoes in their skins in the oven;
- Cook the artichokes in a covered pan with just a little water, butter and seasonings such as basil, thyme and salt, for about 20 minutes;
- cook the fennel, zucchini and onion separately in the same way, allowing about an hour for the onion.
Preparing the ratatouille
- Meanwhile, slowly cook the eggplant and tomatoes: for the eggplant, follow the basic method as for slowly cooking confit tomatoes in the oven with a little water, covering them so that they don't dry out.
- Cook the thinly sliced peppers and onion in a covered pan with thyme and basil; peel the peppers and remove the tough outer peels from the onions;
- peel the zucchini and cut into shorter lengths; sauté in olive oil;
- place all the ingredients for the ratatouille in a cast iron cocotte or Dutch oven;
- add the diced raw ham, diced smoked bacon, blanched pitted olives and herbs; cook together slowly over low heat, basting frequently with their juice.
Finishing
- Correct the seasoning for the ratatouille; hollow out and stuff the vegetables;
- recuperate the cooking juice from the peppers and whisk in some butter;
- sprinkle the stuffing with a mixture of bread crumbs, olive oil and parmesan, place in a hot oven to heat everything through.
.........
Photo: cuisineetvinsdefrance.com
SOMMELIER
A white Bellet (wine from the Nice region)CHEF'S NOTES
I like to cook my vegetables in a covered pan with a little water and butter with flavorings such as basil, thyme and salt, except tomatoes and potatoes. It's important that each one be cooked separately - then the fennel tastes like fennel, with its own distinctive flavor, and so on for each vegetable. Around a very flavorful filling, each of the little vegetables brings a new combination and preserves its original taste. Olivier Richard
Thierry Nocentini
