John Myers
Ratatouille with Rosemary Potatoes (Giuliana Farfalla)
The perfect ratatouille with rosemary potatoes (giuliana farfalla) recipe with a picture and simple step-by-step instructions.
- 1,2 kg Potatoes
- 12 tbsp Olive oil
- 3 branch Rosemary fresh
- 1 Pc. Eggplant (eggplant) cooked
- 2 Pc. Zucchini
- 2 Pc. Paprika
- 2 Pc. 2 Knoblauchzehen
- 2 Can Chopped tomatoes
- 2 kl. Spring onions
- 1 branch Basil
- Peel the potatoes and cook in hot water for about 25 minutes. As soon as the potatoes have cooled down, fry them in olive oil along with the rosemary.
- For the ratatouille, the various vegetables must be treated individually according to their cooking levels. Never throw all varieties in one pan at the same time. Cut the aubergine into slices (approx. 1 cm) and season with salt. Place these on kitchen paper for 30 minutes, dry them and cut into cubes with an edge length of approx. 1 cm. Carefully fry in 2–3 tablespoons of olive oil on all sides until golden brown. Fish out after about 10 minutes and degrease on kitchen paper. Now brown the zucchini on all sides with half a tablespoon of oil (approx. 2-3 minutes), season with salt and fish out.
- Now put the remaining tablespoons of oil in the pan and sweat the peppers for 3 minutes, lower the temperature, mix in the onions and garlic, simmer for another 3 minutes, season with salt and then add the tomatoes, aubergines and zucchini that were previously salted, pepper, mix and finish cooking gently until the desired cooking point is reached. Finally, mix in the basil. Finished!
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