RATATOUILLE LASAGNA

This is one of my own creations based on one of my favorite veggie dishes, the ratatouille. It is simple and easy to make. Ratatouille is one of the most flavorful dishes I know of and is probably one of the easiest taking into consideration the end result !

FOR THE RATATOUILLE YOU WILL NEED:
(serves 6-8)

This quantity would be ideal for the use of a 13 in. x 9 in. cake pan.

- 2 medium sized eggplants (I do not like the larger ones as there are too many seeds)
- 3 medium size zucchini (same reason as above)
- 2 red bell peppers (large and mature as possible without being soft, a dark red is best for flavor)
- 2 yellow bell peppers for their sweetness
- 1/2 red onion (diced)
- 1 Tablespoon unsalted butter
- 1 cup chicken stock
- 2 tablespoons tomato paste
- 3 ripe tomatoes or one can diced tomatoes (15 oz)
- 2 garlic cloves
- 1/8 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1/8 cup red dry wine
- salt & pepper to taste
- 2 cups grated pecorino cheese
- 2 cups shredded mozzarella

PREPARATION:
- In a large sauce pan (high sided) you need to make a sofritto with your onion and garlic so turn the heat on medium and drizzle about 2 tablespoons of olive oil and the butter in the pan, when heated, add the diced onion, when soft, add the garlic and let cook until the garlic is lightly golden and take off heat.
- The veggies need to be prepared and I like to start with the peppers as they are prepared in two phases, first they are cooked separately then they are added to the other veggies in the high saucepan so after you have washed all the veggies, start with the peppers and cut off the top portion, remove all the seeds and white inner portion of the peppers then cut in long thin strips.  In a skillet, add two table spoons of olive oil and one garlic clove smashed and cut into small pieces, when the oil is warm but not smoking, add the peppers and let cook uncovered for about 10 minutes, drizzle in two table spoons of balsamic vinegar and turn the heat up to high for a few minutes, when the peppers start to take on some color, turn the heat down to medium and add the chicken stock and cover for another 10 minutes.
- Now cut the zucchini longwise into quarters, then dice into sections about 1/4 inch thick. Place the zucchini in your high sided sauce pan on high heat and let the zucchini take on color (golden).
- Cut the eggplant in the same fashion as the zucchini however about 1/2 in thickness is fine, add them to the zucchini, drizzle in a couple of tablespoons of olive oil, turn the heat down to medium and let cook for 5 mintutes, then add in the entire skillet of peppers including any liquids remaining. I prefer to use ripe tomatoes however canned diced are also fine.  At this point you will need to add either one can of diced (15 oz) tomatoes as well as 2 tablespoons of paste, mix and then cover and lower the heat to medium low and let simmer for about 30-40 minutes but you will need to stir often so that nothing burns.  After approximately 10 minutes into this cooking period, add in the wine, salt, pepper. The ratattouille is best cooked the day before as I like to let all the flavors blend in for some time as it augments the final flavor.

THE PASTA.
- You can either make your own pasta or use store purchased lasagna pasta. If you purchase the lasagna, one box will be sufficient, if you desire to make your own, see my blog recipe for lasagna.

PUTTING IT ALL TOGETHER
- With your cake pan, place a thin layer of the ratatouille on the bottom.
- Heat up your water for cooking the pasta (assuming it is store purchased you will need to following the boiling time however I suggest you stop about 3/4 into the suggested time as you will want an al dente pasta). Make sure that water is salted and also drizzle a couple table spoons of olive oil in the water, this is important as you want to avoid the pasta sheets from sticking together. Once the water is at a low boil, add the pasta sheets, I like to place them in the water one at a time to form X 's so that they are not all on top of each other.
- Remove the pasta sheets from the water when they are al dente with tongs and place them long wise in the cake pan, then add a layer of the ratatouille, then add a layer of shredded mozzarella cheese and sprinkle on a layer of grated pecorino cheese, repeat this process two more times. The top layer ends with just the pasta sheet with a light coating of the ratatouille and pecorino with a drizzle of olive oil, you want to be able to see the pasta sheet.
- Cover with foil and bake for 15 minutes at 350 F. then uncover for another 15 minutes.
- Remove from oven, let cool slightly (5-10 minutes) before serving.  I like to let cool to room temp. then place in the fridge for a few hours, it is easier to cut, then reheat for serving.

ENJOY !!

White Bean Super-Tuscan Soup

I used to make this during my farmhouse days outside of Florence. Its great on a cold day and very inexpensive to make !

YOU'LL NEED:
(serves 6)

- 1 pound dried cannellini beans (I soak them for 4-6 hours first)
- 3 oz. prosciutto or pancetta sliced thin
- 1 yellow onion (diced)
- 2 carrots, quarted and cut
- 2 celery stalk
- 3 garlic cloves crushed
- 1 bay leaf
- 1.5 quart chicken stock
- Ground sea salt
- 1 cup parmesan (the good stuff)
THE BRUSCHEETA:
- One slice of italian bread per serving
- Extra virgin (as always) olive oil
- Salt
THE TOPPING
You can serve the bruschetta on the side or as I like it, placed in the bottom of the bowl with the soup served on top.  If you use it on the side then follow this for the topping:
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh basil leaves
If you decide to do as I do, then when the bread is toasted (see below), take a peeled garlic clove and rub it on the toasted bread, drizzle some olive oil on it and place it in your bowl prior to add the soup.

PREPARATION:
- Soak the beans for 4-6 hours, then rinse them and place them in a medium saucepan covered with cool water (cover them by a couple of inches) and boil (covered) for approx. 30 minutes and drain. Set aside to cool.

- Return the beans to the saucepan along with your prosciutto or pancetta, the diced onion, celery, carrot, garlic and bay leaf.
- Add in the chicken stock and then water to cover. Slowly bring to a simmer over medium heat. Adjust the heat to keep a low simmer and cook (uncovered) for another 15 minutes.  Add salt to taste and remove.
- The Bruschetta: Preheat your oven (450 degrees) and place bread on a baking sheet and remember to turn the sliced bread over to toast on both sides.  Remove and brush both sides with olive oil and season with salt (i like to rub garlic on them prior to adding the olive oil)
- Now back to the soup: Strain your cooled beans and all solids but keep the liquid.  Place the beans and all other solids in a food processor and puree (i like to keep it on the thick side with pieces of beans) and also add in the food processor your cooking liquid. Return to your saucepan and season with salt and pepper over medium heat and remember to stir the soup as you do not want the bottom to burn.
- In a skillet, add about 3/4 cup of olive oil on medium high heat as well as the finely cut garlic cloves until the garlic is a golden brown (light in color), turn heat to low and add the red pepper flakes let cook for 30 seconds, add basil (cut into fine pieces), do not burn the basil, keep in oil until it wilts which wont take more than a few seconds.
- Serve the soup either atop the toasted bread as mentioned above or without as your prefer, top with a tablespoon of freshly grated parmesan and a drizzle of good olive oil.  This is great with a dry white wine!

ENJOY