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Recipe of: © Monsieur Cuisine

Spanish-style ratatouille

MC connect
4 portions
Easy
Ready in: 0:36 h
Preparation time: 15 min.
Created on: 06.11.2018
  • 2 red peppers (300 g)
  • 300 g waxy potatoes
  • 2 courgettes (300 g)
  • 3 tomatoes (300 g)
  • 60 g streaky bacon
  • 4 onions (300 g)
  • 100 ml olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • 100 ml hot vegetable stock

Nutrients

Per portion:

  • calorific value
    1750 kj / 418 kcal
  • protein: 9 g
  • carbohydrates: 27 g
  • fat: 30 g
Instruction
Preparation time
15 min.
Ready in
0:36 h
  1. Cut the peppers into quarters, remove the cores, wash them inside and out, then cut them into 2 x 2 cm pieces, discarding the stalks. Peel and wash the potatoes and cut them into 2 x 2 cm chunks. Wash the courgettes, cut off the sends and cut them into 1-cm slices. Score crosses in the tops of the tomatoes and plunge in boiling water. Skin, quarter and deseed them, removing the stem section.
  2. Cut the streaky bacon into strips. Peel and halve the onions, put them into the blender jug and, with the measuring beaker in place, chop roughly for 8 seconds/speed setting 6. Use the spatula to scrape the chopped onion down the inside of the blender jug, add the streaky bacon and oil and sauté everything, the measuring beaker not inserted, with the roast button/3 minutes/120 °C. Use the spatula to scrape the mixture down the inside of the blender jug.
  3. Add the diced potato, pepper and courgette and, the measuring beaker not inserted, cook with the reverse button/15 minutes/speed setting 1/100 °C. Add the tomatoes, ½ teaspoon of salt, ¼ teaspoon pepper and the hot vegetable stock, and, the measuring beaker not inserted, cook everything with the reverse button/3 minutes/speed setting 1/100 °C.
  4. Season the ratatouille with salt and pepper and process with the reverse button/20 seconds/speed setting 1. Spoon on to deep-rimmed plates and serve hot.

TIP

Serve with rice, fresh French bread, or poultry.

Finished!

Bon appétit with Monsieur Cuisine

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