With just a few peppers, a zucchini, tomato, onion and garlic you can make a dish as tasty as ratatouille. Beyond the fact that it is delicious, that it is healthy and that it is prepared with few ingredients and very inexpensive, there is another compelling reason to make it at home: it is one of the most versatile preparations of traditional Spanish cuisine.
With ratatouille you can even make an anti-aging cream, but at El Comidista we have decided to integrate it into four different dishes: BIO ratatouille omelette, BIO ratatouille dumplings, BIO ratatouille cod and BIO ratatouille bread rolls. If you want to know how to cook this classic La Mancha recipe and all the variants that we propose, click play in the video above!
For 4 people
- 1 large Carrefour BIO zucchini
- 1 Carrefour BIO aubergine
- 1/2 kg. very ripe Carrefour BIO tomatoes
- 1 large BIO Carrefour green pepper
- 1 Carrefour BIO onion
- 1 Carrefour garlic clove BIO
- Olive oil
- Cut the eggplant into cubes. Salt it and put it to drain in a colander so that it loses its bitterness.
- Chop the onion.
- Chop the zucchini into cubes, removing some of the seeds if you have a lot.
- Blanch the tomatoes to peel, gin and coarsely chop.
- Clean the pepper, gin it and cut it into pieces of about three centimeters.
- Heat a good amount of olive oil in a large skillet and brown the onion over medium heat, stirring so that it does not burn.
- When it is golden brown and a little soft, add the pepper and garlic clove and brown it for another five minutes.
- Add the zucchini and aubergine, salt and if you see that it is drying, add a little more oil. Sauté for about 15 minutes or until the mixture becomes homogeneous.
- Add the tomato and cook everything together until the zucchini and aubergine are well done.
- Crush the garlic clove and stir to dissolve it in the sauce. Taste and correct for sugar if it is very acidic or salty.
ORGANIC PISTO TORTILLA
- 700 g of organic ratatouille
- 4 eggs
- Mix the ratatouille and the eggs and cook it in a pan over medium heat, turning it over when you think the egg has the set point that you like.
BIO PISTO PASTRIES
- BIO pisto
- Tuna or hard-boiled egg (optional)
- Fill the wafers with a tablespoon of pisto and cook them fried or in the oven following the manufacturer’s instructions.
- If you want to make an easy modification, add some tuna or hard-boiled egg to the ratatouille.
COD WITH BIO PISTO
- 4 thick pieces of cod loin
- Flour for frying
- BIO pisto
- Salt four thick pieces of cod loin, flour them and fry them.
- Add them to a casserole, cover half of the cod pieces with ratatouille and cook covered and over low heat for about 5 minutes, turning the cod halfway through cooking.
BAGS TO THE NEST WITH BIO PISTO
- Some muffins
- BIO pisto
- A little ham or chorizo (optional)
- Heat the oven to 180 degrees.
- Cut some buns at the top, as if you were lifting a lid.
- Remove the crumb from the inside to make a hole and fill with a tablespoon of ratatouille. Optionally, you can add a little chopped ham or chorizo.
- Add an egg and bake until the white has set, about fifteen minutes.