Recipe by Daniel Canzian: Ratatouille 2.0
Ingredients for 10 people
- 10 bombetta zucchini
- 10 yellow zucchini with a diameter of 50 cents
- 10 green zucchini with a diameter of 50 cents
- 10 leeks
- 10 Pixel or Roma tomatoes
- 10 cloves of garlic
- 30 mint leaves
- 250 ml extra-virgin olive oil
- 250 ml dry white wine
- salt and pepper to taste
- lemon juice
Method
Cut the bombetta zucchini in half, scoop out the inside and steam for 4-5 minutes.
Cut all the vegetables (yellow zucchini, green zucchini, leeks, tomatoes) into rounds of the same thickness (2 mm).
It is important that all the slices are the same diameter.
In a non-stick pan, lightly fry the garlic in extra virgin olive oil, add the zucchini separately (the yellow ones in one pan and the green ones in another), brown them well, salt them, then add the white wine, allow it to evaporate and remove from the heat.
Dish composition
Once cooled, layer all the vegetables inside the zucchini bombetta in the following order:
yellow zucchini, mint, green zucchini, leek, tomato, mint, yellow zucchini... and so on.
Once the zucchini bombetta is completely filled, salt it lightly and bake in a preheated oven at 180°C for 10 minutes.