Baked ratatouille
Instructions
Clean all the vegetables, cut in florets and cut cauliflower into small pieces.
In a large saucepan with the oil fry the chopped garlic and onions cut into quarters, for 5 minutes, not browned.
Add the tomatoes and semi private and fragmented, wine, celery, carrots, salt and pepper; stir and simmer in covered container and moderate heat for 20 minutes.
Add the other vegetables, tomato paste and herbs; stir gently and continue cooking for another 10 minutes.
In a bowl, mix the flour with 1 pinch of salt and butter, softened and cut into pieces, so you get a grainy consistency, then add the cheese and the parsley.
Transfer the vegetables in a baking dish, sprinkle them with cheese mixture and put them in the oven at 200 degrees for 35 minutes.
Served piping hot.
Ingredients and dosing for 6 persons
- 2 tablespoons of olive oil
- 3 big onions
- 2 cloves of garlic
- 400 g of tomatoes
- 15 cl of dry white wine
- 4 stalks of celery
- 6 carrots
- 1 green pepper
- 2 leeks
- 1/2 cauliflower
- 1 tablespoon of tomato paste
- 2 teaspoons of chopped herbs
- 170 g of flour
- 70 g of butter
- 2 tablespoons of grated parmesan cheese
- 125 g of grated gruyere cheese
- 2 tablespoons of chopped parsley
- Salt
- Pepper