Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| 0.5 | KG | Zucchini |
| 0.1 | KG | Red pepper |
| 0.1 | KG | Yellow pepper |
| 0.1 | KG | Green pepper |
| 0.01 | KG | Rosemary |
| 0.1 | KG | Tomatoes |
| 0.08 | KG | Onion |
| 0.015 | KG | Garlic |
| 0.02 | LITER | Olive oil |
| 0.01 | KG | Aubergine |
| 0.005 | KG | Salt |
| 0.005 | KG | Black pepper |
| 0.05 | KG | Parmesan cheese |
| 0.005 | KG | Parsley |
Method:
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- Cut the ratatoullie vegetables into brunoise.
- In a pan saute garlic and rosemary and start adding ratatoullie vegetables in the order of toughness cover with butter paper at every stage.
- Make tomato puree and cook with rosemary and garlic for 15 minutes.
- Add this to the ratatoullie and ensure that there is not much sauce, just enough to coat.
- Cut cylinders of zucchini and core it to make space for the filling.
- Saute garlic and rosemary in olive oil and add zucchini cylinders and cover with butter paper after adding water, fill in the ratatoullie and present.