Chef vocation

Ratatouille

Ratatouille


From France with love!

 

Ingredients:

1,6 kg purple eggplant
800 g red and yellow peppers
1 kg zucchini
600 g purple onion
300 g extra-virgin olive oil
800 g auburn tomatoes
Chopped basil and parsley
Salt and pepper to taste

Procedure:

Cut the vegetables into cubes (about 2 cm), add the remaining ingredients (except for basil and parsley), put them in the dedicated pan (see the recommended accessories) and cook according to the dedicated program.

Once the cooking is done, add the chopped basil and parsley to taste.

   For a better result, it is advisable to cook the ingredients separately and mix them just in the end.   

misto vapore calore

 

umidità

30 % standard

temperatura

240°C

tempo/sonda

8-10 minutes

ventola

Full speed

 

Login