Spiral ratatouille of the one and only Matt Preston

Must Try

If you ever watch MasterChef Australia, the name Matt Preston is undoubtedly no stranger to you. The jury member and culinary critic already has many cookbooks to his name, and his book Yummy Quick Easy was recently added to this list. The name says it all: tasty, quick and easy recipes. That’s what we sign for! And certainly when it comes to this spiral ratatouille whose recipe we can share.

Ingredients

For 6 people

  • 2 tablespoons olive oil
  • 1 red onion, roughly chopped
  • 1 small red bell pepper, seeds removed, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon red wine vinegar
  • 800 grams of canned Italian diced tomatoes
  • 2 tablespoons finely chopped basil leaves
  • sea ​​salt and freshly ground black pepper
  • 100 grams mozzarella, thinly sliced
  • 20 grams Parmesan cheese, grated
  • 2 zucchini, thinly sliced
  • 8 small yellow pumpkins, thinly sliced
  • 2 Lebanese (small) aubergines, thinly sliced
  • 6 small plum tomatoes, thinly sliced

You name it, he creates it , because Matt Preston is a chef who is at home in all markets. From cherry clafoutis , to the perfect Spanish omelette and from  Chinese chow mein now to Andalusian ajo blanco .

Now it’s the turn of French cuisine, represented by a spiral ratatouille of pumpkin, zucchini, aubergine and plum tomato. You want to make it, believe us.

aesthetic ratatouille

Matt: “My mom’s ratatouille was good, but it didn’t look as nice as this one! A little extra prep: When I go out for zucchini, squash, Lebanese eggplant, and plum tomatoes, I try to pick those that are about the same diameter.

If you don’t have a round oven dish, you can also make this dish in a rectangular dish, placing the vegetable stacks in rows. You can also add a thin slice of mozzarella to each stack.”

Spiral Ratatouille Matt Preston

This is how you make the spiral ratatouille

Heat 1 tablespoon olive oil in a large deep skillet over medium heat. Add the red onion and red bell pepper and cook, stirring, for 5 minutes or until softened. Saute the garlic for 1 minute or until fragrant.

Pour in the red wine vinegar and three quarters of the diced tomatoes (try to add as many coarse cubes from the cans as possible).

Bring to a boil over medium heat and simmer for 10 minutes or until the sauce has reduced. Remove from heat and season with sea salt and black pepper.

Preheat the oven to 180°C.

Spoon the sauce into the bottom of a 23cm diameter round baking dish, tart tin or ovenproof frying pan. Place the mozzarella on top and sprinkle with the Parmesan cheese.

Assembling is easier if you first make small stacks on a cutting board. Start with slices of zucchini, yellow squash, eggplant, and plum tomato of equal size. Save the smaller discs for making smaller stacks to use in the center.

Starting at the outer edge of the baking dish, lay out the larger stacks of slices first, on their sides. Repeat and work your way in. Finish with the slightly smaller piles and fill the middle with them.

Stir 1 tablespoon of water into the rest of the diced tomatoes and pour this mixture over the top of the vegetables. Cover with aluminum foil and bake in the oven for 40 minutes. Remove the foil and bake for another 40 minutes.


Source: Culy by culy.nl
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