Ratatouille with Two Sauces, Avanti Savoia Style

3:28 PM, Jul 11, 2013   |    comments
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Ingredients for the Piperade Sauce:

1 each - red, yellow and orange bell pepper - roasted, skin and seeds removed- chopped
3 Tablespoons Marcinase Fruttato Intenso Extra Virgin Olive Oil*
2 cloves of garlic, minced and mashed
1 medium yellow onion, finely chopped
3 Tablespoons tomato paste blended with 3 Tablespoons dry white wine
1 teaspoon each: fresh lemon thyme, chopped & fresh oregano, chopped
1 Tablespoon Italian parsley, chopped
6 fresh basil leaves, torn into thin strips
2 teaspoons each: ground white pepper* & Salish Alder Wood Smoked Sea Salt*

1. Prepare peppers according to instructions and set aside. Combine olive oil, garlic and onion in a sauté pan and cook over low heat until soft - 8 to 10 minutes. Add pepper mixture and rest of ingredients and simmer for another 8 to 10 minutes. Reserve about 3 tablespoons of Piperade sauce and spread the rest in the bottom of a round 8 to 10 inch baking dish and set aside.

Ingredients for the Balsamic Vinaigrette
3 Tablespoons of the reserved Piperade sauce
2 Tablespoons Marcinase Fruttato Intenso Extra Virgin Olive Oil*
2 teaspoons Giuseppe Giusti"Ricardo" Balsamic Vinegar*
1 Tablespoon of the assorted herbs used in the Piperade, minced
Sea salt* to taste

Instructions: Whisk well to combine and save for dressing the dish just before serving.

Ingredients for Vegetables
(Try to purchase vegetables approximately the same diameter)
2 medium zucchinis, sliced into very thin rounds (one 16th of an inch)
2 Japanese eggplants, sliced the same
2 yellow squash, sliced the same
6 Roma tomatoes, sliced the same
1 generous Tablespoon Marcinase Fruttato Intenso Extra Virgin Olive Oil*
1 clove garlic, minced and mashed
1 teaspoon fresh oregano, chopped
½ teaspoon each Salish Alder Wood Smoked Sea Salt* & ground white pepper*

1. Preheat oven to 275 degrees. In the baking dish already covered with the sauce arrange a strip of alternating vegetables down the center of the dish, overlapping so that a little of each vegetable is visible. Arrange the rest of the vegetables in a similar manner on each side slightly mounded toward the center. Depending on the size of the baking dish this may take one or two strips on each side. Combine rest of ingredients and pour over vegetables. Cover pan with foil sealed well. Place in oven and bake for about two hours; remove foil and bake for another 20 minutes or until vegetables are tender but not mushy. Do not allow to brown! Drizzle with vinaigrette and serve.

Yield: 4 to 6 servings

*Available from avantisavoia.com

Presented by Chef Joseph, Avanti Savoia

Date: 7/11/2013

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