Heirloom Tomato Ratatouille Nicoise w/ zucchini flower, chèvre de provencal, tomato broth & fresh herbs de Provence,
(yields 20 portions)
3 Small Thai style eggplants (split & salted)
20 Zucchini Blossoms
¼ cup Nicoise Olives
3 Petit Crookneck Squash (split & salted)
3 Petit Gold Bar Zucchini (split & salted)
5 Padron or Shisito peppers (whole fire roasted & peeled)
3 French Racing Onions (confited in EVOO)
20 Small Summer Tomato’s (Blanched, peeled & seeded. Reserve peels & seeds for broth)
2 cup Fresh Herbs De Provence (bush basil, thyme, rosemary, lavender & parsley picked & thinly sliced)
1cup Petit Wood Ear Mushrooms (small diced & blanched)
¼ # Chèvre de Provencal (like Bannon)
2 qt Brodo (pasta water fortified with vegetables & cheese rinds)
2 Tbsp Local Cultured Butter
4 Tbsp Toasted Bread Crumbs
2 Tbsp House Made Provencal Red Wine Vinegar (or highest quality you can afford)
4 Tbsp Cold Pressed Extra Virgin Olive Oil (new harvest or highest quality you can afford)
tt Salt & Pepper
1 case EVOO for deep-frying
How To Make:
The simplicity of this recipe is a foil for how much of a showstopper this dish is, a seemingly mundane dish elevated by the quality of its components & proper cooking technique. This recipe relies on the high quality sourcing of tasty local ingredients.
In a mixing bowl combine eggplant, squash, zucchini, ¾ of the tomato, ¾ of the onion, ½ of the herbs, ½ of the vinegar, EVOO and S&P. Preheat grill to medium high heat & grill vegetables until just cooked through or warmed up. (approximately 10 minutes for zucchini, squash, eggplant; 5 minutes for tomato & onion)
In a large heavy bottomed sauce pan heat up brodo, tomato seeds, tomato peels, ¼ of the onion, ¼ of the tomato & ¼ of the fresh herbs de Provence. Allow these ingredients to get to know each other over medium heat for 15 minutes. Place tomato mixture in a vita-prep and add remaining red wine vinegar & add butter.
Return tomato broth to sauce pan add all grilled vegetables & remaining fresh herbs de Provence. Stir and allow to rest.
To serve spread chèvre along the bottom of a pasta bowl, pour tomato & vegetable mixture over top. Garnish dish with breadcrumbs & EVOO.
This recipe is the property of Chef Jonathon Sawyer