John Myers
Zucchini and Pepper Ragout
The perfect zucchini and pepper ragout recipe with a picture and simple step-by-step instructions.
- 1 Red pepper
- Zucchini – volume roughly like the bell pepper
- 1 Onion
- Garlic
- Salt, pepper, smoked salt, oregano, thyme, basil, sugar
- Butter
- Milk
- Tomato paste
- Mozzarella
- Pasta – here fusilli
- Cut the onion and garlic very finely and sauté in a little butter. Add the tomato paste and the spices (except for the herbs). Cut the peppers and zucchini into very fine cubes and mix with the onions. Let everything stew for 3-4 minutes. Pour in a dash of milk and stir into a sauce, continue to simmer until the milk has almost evaporated and add another dash of milk. Season to taste with oregano and thyme. Thicken with very cold butter.
- At the same time, cook the pasta in salted water until it is firm to the bite (here it is fusilli).
- Put the pasta and ragout on the plates, tear up the mozzarella and spread. Garnish with a few basil leaves. Finished.
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