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The ratatouille
Ingredients :
For 4
- 4 courgettes,
- 4 aubergines,
- 1 red pepper,
- 1 green pepper,
- 2 onions,
- 8 ripe tomatoes,
- 2 garlic cloves,
- olive oil,
- thyme, laurel,
- salt, pepper.
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Brown separately the onions, the peppers, the aubergines, the courgettes and the tomatoes diced into small cubes into the olive oil.
Then mix all the ingredients and let simmer for approximately thirty minutes without forgetting the herbes de Provence (thyme, laurel) and the garlic.
At the last moment, sprinkle fresh basil over it... it is delicious.
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The gratin of cardoon
Ingredients :
for 4
- 1 kg + of white cardoon,
- 3/4 of a litre of béchamel sauce,
- grated gruyère,
- salt, pepper.
(at Christmas time add also thin slices of truffles)
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Wear gloves so as not to blacken your hands unnecessarily. Slice up the sides of the cardoon and cut them into small cubes, diagonally with a pair of scissors. Then wash them thoroughly, rincing them as long as they stay brown. Cook for approximately 1 hour in a pressure cooker with water, drain, cover with béchamel sauce and finally cook au gratin. |
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Aubergines à la provençale
Ingredients :
For 4
- 1,5 kg of aubergines
- 2 kg of tomatoes
- garlic, persil, olive oil, salt , pepper.
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Peel the aubergines, slice regularly, sprinkle them with salt and let them empty for about half an hour. Meanwhile dry the slices of aubergines, fry them, sponge them down with absorbent kitchen paper and then line them up in a pan, add the tomato sauce and cook in the oven au gratin.
Bon appétit ! |
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