Vegetable Ratatouille with Grana Padano PDO Cream
Difficulty Medium
|
Preparation  1 h
|
Servings for  4 per.
|
Summer vegetable ratatouille is a classic Mediterranean dish, perfect for making the most of seasonal produce in a simple yet flavourful way. Courgettes, aubergine, peppers and tomatoes come together in a colourful combination of flavours, complemented by a smooth and delicate Grana Padano PDO cream. Perfect served as either a side dish or a main course, this recipe brings all the flavours and aromas of summer to the table. Here’s our recipe for Summer Vegetable Ratatouille with Grana Padano PDO Cream.
Ingredients
For the ratatouille:
2 medium courgettes
1 medium aubergine
2 peppers (1 red and 1 yellow)
3 ripe tomatoes
1 medium yellow onion
1 garlic clove
4 tbsp extra virgin olive oil
1 sprig fresh thyme
5–6 fresh basil leaves
Salt, to taste
Black pepper, to taste
For the Grana Padano PDO cream:
150g grated Grana Padano PDO
200ml lactose-free fresh cream
50ml lactose-free milk
Black pepper, to taste
Nutmeg, to taste
Balsamic glaze, to taste
Method
Preheat the oven to 190°C. Wash all the vegetables thoroughly. Cut the courgettes, aubergine, peppers and tomatoes into evenly sized rounds or slices. Finely slice the onion.
Arrange the vegetables in a baking dish, alternating them as you go. Add the onion, crushed garlic clove, thyme and a few torn basil leaves.
Drizzle with the extra virgin olive oil and season with salt and pepper. Cover the baking dish with baking parchment or foil and cook for approximately 35 minutes.
Remove the covering and continue cooking for a further 15–20 minutes, until the vegetables are tender and lightly golden.
Meanwhile, prepare the Grana Padano PDO cream. Gently heat the cream and milk in a small saucepan, making sure they do not come to the boil. Gradually add the grated Grana Padano PDO, stirring continuously until the mixture is smooth and creamy. Finish with freshly ground black pepper and, if desired, a pinch of nutmeg.
Divide the ratatouille between serving plates and finish with the Grana Padano PDO cream. Garnish with a few fresh basil leaves and serve immediately.
Related recipes
|
Difficulty |
Preparation |
Servings for |
Mixed grill of meat and vegetables with Grana Padano PDO cream
|
Difficulty |
Preparation |
Servings for |
Oven-baked chicken drumsticks with Grana Padano PDO
|
Difficulty |
Preparation |
Servings for |
Grana Padano–crusted cod fillet with a dice of summer vegetables
|
Difficulty |
Preparation |
Servings for |
Riso, patate e cozze con Grana Padano
←
→
