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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.

What does Ratatouille have in common with Frankfurt Green Sauce?

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.

Oh yes, the original green sauce recipe of my great-grandmother will be available soon at this point.

Ratatouille with gratinated goat cheese

(serves 4)

1 big eggplant
2 zucchini
1 red and yellow pepper each
cut the vegetables into even cubes
1 large onion, chopped
2 garlic cloves, finely chopped
6 TS olive oil
heat the oil and sauté the aubergine cubes with high heat for 5 minutes while stirring, add the peppers, onions and garlic and fry for another 2 minutes at low heat, add the zucchini cubes
6 tomatoes, without seeds, diced
4 sprigs of rosemary
4 sprigs of thyme
4 sprigs of basil
½ bunch of flat leave parsley
100 g black olives
50 ml of dry red wine
salt, pepper from the mill
add to the ratatouille and let simmer gently covered for 10-15 minutes, the vegetables should still have a little bit of bite
4 small goat camembert (each about 150-200 g)
4 ts acacia honey
4 sprigs of thyme
place the cheese on a baking tray lined with baking paper, brush with the honey and place a sprig of thyme on each
bake at 200° C for about 5 minutes on a medium rail, then connect the grill and grill on the top rail 2-3 minutes
coarse sea salt, pepper from the mill
season ratatouille, serve on plates, put camembert on it
2 ts acacia honey
serve drizzled with honey

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