John Myers
Ratatouille with Chirozo and Small Sausages without Skin
The perfect ratatouille with chirozo and small sausages without skin recipe with a picture and simple step-by-step instructions.
- 1,5 Thinly sliced zucchini
- 4 Halve large tomatoes, slice
- 2 Garlic cloves chopped
- 3 Peel the onions, cut in half into slices
- Remove the pips and white skin) and put in
- Cut bite-sized pieces
- Olive oil for frying
- 10 Black olives without stone
- Salt, a pinch of sugar, hot paprika powder
- Tomato paste to thicken the sauce
- 200 ml Tomato juice
- 4 tbsp Tomato pesto with pieces, it’s so tasty, I’ll make it
- Stock up for Germany
- 1,5 Cups of rice
- Put a little olive oil in a saucepan and add the garlic and onions. Salt. Top up with tomato juice and pesto, add zucchini, tomatoes and the other ingredients. Simmer until al dente. After gusto, thicken with tomato paste
- Fill another pot with water and bring to a boil. Add 1 1/2 cups to the boiling water. Simmer and be careful that the rice doesn’t get too mushy.
- P.S. The Spanish tomatoes are very aromatic, great taste and cannot be compared with the Dutch tomatoes
- Men also got his sausages.
Facebook Comments