Fine Ratatouille with Basil/Pan-Fried Chanterelles with Almonds and Lemon 🌞

[justaprogressive]

Fine Ratatouille with Basil



Serves 4 to 6

.

Wash 2 purple aubergines,(eggplant) 4 green courgettes,
(zucchini) and 2 yellow peppers

Cut the aubergines and courgettes into very small cubes.

Peel the peppers, remove their seeds, and cut into very small dice (brunoise).

Blanch 6 tomatoes, quarter them and remove the insides and
seeds. Cut the quarters into small dice.

Peel and mince 2 white onions.

Peel 2 garlic cloves and crush well, almost into a purée
.
Heat a large sauté pan with 3 tablespoons of olive oil and
sweat the onions, crushed garlic, peppers and aubergines '
for 3 to 4 minutes.

Add salt and freshly ground black pepper and 2 bay leaves.
Stir and cook gently for 5 to 7 minutes.
.
Add the tomatoes and courgettes and cook for a further 5 to 7
minutes. Adjust the seasoning and take the pan off the heat. Take
out the bay leaves.

Take the leaves from co very small bunch of smoll-leaved basil,
add them, stir and tip the ratatouille into a serving dish. Sprinkle
with o few grains of seo salt.

Notes

Alain Ducasse The cooking time depends
on the size of the vegetables
The smaller they are, the quicker
they cook You can serve this
ratatouille hot, warm, or cold.

Paule Neyrot Ratatouille is the
emblematic dish of the famously
healthy Mediterranean diet,
bursting as it is with antioxidants
of all kinds. This recipe makes
quite a lot, so if you have some
left over, just freeze it.

from "Nature: Simple Healthy and Good" Alain Ducasse w/Paula Neyrot dietician
https://www.goodreads.com/book/show/12080335-nature]

********************************************************************************
Pan-Fried Chanterelles with Almonds and Lemon




Serves 4

Remove the earthy base of 800 g (1 3/4lbs) of chanterelles, cut the
largest ones in half.

Wash several times with plenty of water, then dry in a salad spinner or a tea towel.

Wash and dry 2 handfuls of baby spinach similarly.

Peel 12 fresh almonds

Rinse half a salt-preserved lemon and cut into thin slices.

Crush 1 clove of garlic confit

Heat a frying pan with a splash of olive oil and cook the
chanterelles for just 1 minute over a high heat, adding
salt, just long enough for them to release their liquid

Drain, throw away this water, wipe your frying pan dry with kitchen
towel and return to the heat with 10 g of butter

As soon as it has melted, put the chanterelles back in and sauté
for 2 or 3 minutes to lightly brown

Then add the baby spinach, solt-preserved lemon, garlic confit
and almonds, and mix until the baby spinach is just “wilted”.

Add freshly ground black pepper.

Tip into a dish or into plates and serve immediately.

Notes

Alain Ducasse Can't get hold of chanterelles?
Then use ordinary white mushroom,
quarter them and cook just once,
without draining the first water.

Paule Neyrot Mushrooms are quite rich
in mineral oalts, but they also
contain special molecules capable
of stimulating our immune syatem,
which makes them a very healthy food.
A good reason to put them on the
menu frequently.

from "Nature: Simple Healthy and Good" Alain Ducasse w/Paula Neyrot dietician
https://www.goodreads.com/book/show/12080335-nature]

Mouth-watering!


*Alain Ducasse's Nature: Simple Healthy and Good
Michelin-starred chef Alain Ducasse challenges the clichéd image of French food
as complicated and heavy. Here he goes back to basics and rediscovers the
pleasures of simple French food based on healthy, locally sourced ingredients
that are in season, without the fat and without the fuss.