Ingredients
- Dough:
- 9 oz flour
- 5,5 oz butter
- 3 tbsp cold water
- Ratatouille:
- 2 sweet peppers
- 1 zucchini
- 1 onion
- 1 eggplant
- 10 cherry tomatoes
- 5 small potatoes
- 8 garlic cloves
- 2 tbsp olive oil
- 1 tsp salt
- Dressing:
- 1 bunch basil
- 7 oz mozzarella
- 4 tbsp olive oil
- 4 tbsp aceto balsamico bianco
- 1/2 tsp salt
- 1/2 tsp pepper
Recipe Description
Now that it’s getting warmer outside, it’s time for some lighter meals. One of my favorite recipes is ratatouille and especially the dressing I add to it. A mixture of olive oil, Aceto Balsamico bianco, finely chopped basil and bits of mozzarella. This combination of acid, of the vinegar and the sweet light of braised vegetables blew my mind at the first time.
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