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.