Ingredients
- 200 g of celery sticks
- 200 g carrot
- 200 g onion
- 200 g courgette
- 100 g red pepper
- 100 g yellow pepper
- 50 g pitted taggiasche olives
- 50 g tomato paste
- 12 pcs of pickled caper fruits
- 3 pcs pumpkin flowers
- dry white wine
- garlic
- thyme
- Origan
- basil
- extra virgin olive oil
- salt
For the ratatouille recipe with caper fruits and pumpkin flowers, peel the carrot, celery stalks, peppers, onion and courgette; cut everything, separately, into coarse pieces. Fry the onion in a pan with a little oil for 2-3 minutes, then transfer it to a dish and in the same pan, brown the carrots and peppers, adding another little oil, for about 5 minutes. Meanwhile, in another large frying pan, brown the celery with a little oil for 4 minutes, then add a clove of garlic, whole or chopped, the courgettes and cook for another 2-3 minutes. Finally, put all the vegetables in the same pan, add the tomato paste, a few leaves of thyme and oregano, a pinch of salt, 1/2 glass of white wine and cook for 5 minutes. Remove the ratatouille from the heat, mix the taggiasche olives, the drained caper fruits and complete with the petals of the zucchini flowers and basil leaves chopped by hand.
This recipe has already been read 253 times!