2024-04-17 08:01:42
Before fully embracing the season for cold soups like Gazpacho we recover others recipe book classics national that shine especially when temperatures rise and summer approaches. He stitch It is one of those dishes with different varieties in Spain, very easy to make to our liking and in addition to being healthy, it is the perfect pair of foods. rich in protein like canned seafood.
For this version we opt for the simplest with a base of tender onion poached with a little oil so that it is very tender and more digestible, previously browning some cumin and bay leaf seeds to enhance the aromas and their properties. He zucchini It is the star vegetable, which we can cut into more or less small pieces depending on how we like it more or less undone, and we have added some carrots that we had in the refrigerator, but they can be replaced by another vegetable (pumpkin, sweet potato, pepper, eggplant… .).
If you can find passed Italian tomato, the ratatouille is much softer and sweeter, with a more balanced flavor in the tomato, but otherwise we use crushed tomato al natural or chopped, if you like the chunks of this vegetable more.
Heat a splash of oil over low heat in a wide saucepan or pot with the cumin seeds and bay leaf, allowing them to release their aromas without burning. Add the spring onion, salt, stir and let it sauté, stirring occasionally and making sure it does not stick to the bottom, until tender.
Add the zucchini and carrot, season with salt and pepper, increase the heat and stir for a few minutes so that they brown a little. Add the wine and let the alcohol evaporate. Add the tomato, stir again and lower the heat. If we use passata, also add a little water.
Let it cook over low heat for at least half an hour more, until the vegetables are at the desired point and the tomato has the texture we like. We can cover it to reduce the liquid more or add more water if we are looking for the opposite effect.
Transfer to a source or container so that it loses temperature and serve at room temperature or, better, cold after resting in the refrigerator with the belly to taste.
*Some prices may have changed since the last review
What to accompany zucchini ratatouille with belly belly
We have seasoned our ratatouille with green onion and chopped cilantro, but if you don’t like it you can use ordinary parsley, thyme or any other fresh herb of your choice, or simply black pepper and a splash of good extra virgin olive oil. In addition to bonito or tuna, it would go very well. boiled or grilled egg, sautéed tofu or some chickpeas simply cooked or toasted. Ratatouille is also an excellent garnish for fish and lean meats.
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