What does Ratatouille have in common with Frankfurt Green Sauce?
April 11th, 2018 | main dishes
Granted, at first glance (or better: bite) not much. But surely there are infinitely many, different opinions about the “what” and “how” for both dishes. What exactly are the ingredients and how exactly is it prepared. One thing seems indisputable: tomatoes, aubergines, zucchini and peppers are a must, everything else can.
Ratatouille is the French name for a Provençal vegetable stew and probably the most perfect combination of the most typical vegetables from the sun-drenched Mediterranean region with garlic, herbs and good olive oil. However, chefs differ in terms of the type of preparation: Should all the vegetables be cooked separately until they are al dente and only then be topped with the tomato sauce – or even be served separately from the sauce. Or should all the ingredients be stewed together?
My recipe “ratatouille with gratinated goat cheese” is pragmatic. Depending on the cooking times, the vegetables are added one after the other to the casserole, so that nothing is overcooked at the end. An uncomplicated recipe – the goat cheese makes it a delicious vegetarian main meal.
The original green sauce recipe of my great-grandmother you’ll find here.
Ratatouille with gratinated goat cheese
(serves 4)
Leave me a message
Kale with air-dried ham and warm potato waffles
When I was a child I did not like kale. I qualified this statement when I travelled to Shanghai and tasted sea cucumbers. Today I eat kale, but I still don’t like our traditional German way to prepare kale. Too fat, too ugly, too heavy. And then this sausage called „Pinkel“?!? Last autumn I gave kale a second chance. I must admit it’s a very tasty vegetable. It’s only a matter of how to prepare it. Try this.
read moreAsparagus salad with snow peas and orange dressing
Finally spring. Finally asparagus time. Actually, asparagus is a light spring vegetable, BUT what happens when it is eaten with hollandaise sauce, potatoes and ham? Well, my recipe for an asparagus salad with snow peas and orange dressing is much lighter.
read moreDiscovery tour Palatinate Part 2
Our crash course Palatinate continues! At the invitation of the Palatinate wine marketing association Pfalzwein e. V. we spend one day on the Palatinate Wine Routes: Six wine shops, 13 winemakers and an “Autumn Fireplace Talk” in the evening – the Palatinate from south to north, from Landau to Zellertal in 24 hours!
read more