English
French
Youngs Chaource stuffed and ice-cold of ratatouille
This recipe with summer notes will get married perfectly to our champagne rosé ” L’impertinente “.
Ingredients
For 6 people:
Stuff:
- 6 potatoes vitelotte
- 6 apples of beloved earth
- 6 small tomatoes cluster
- 3 small zucchinis
- 3 small peppers
- 1 half chaource
- 1 boot of chive
Ratatouille:
- 1 zucchini
- 1 onion
- 1 pepper
- 1 eggplant
- 2 cloves of garlic
- 1 tomato
- 5 cl of olive oil
- Salt
- Pepper
- Basil
Julienne of vegetables
- 1 bettrave
- 1 carrot
- 1 fennel
- 1 cl of balsamic vinegar
Preparation
Cook potatoes in some boiling water salted 10 minutes. Cut peppers in 2, zucchini in bevel, remove the hats of tomatoes, cook them in the water in 3 minutes. Dig vegetables, mix the inside with the chaource, add the chiseled chive, season, fill the stuff.
For the ratatouille, cut vegetables in small cubes of 5 mm, blow up the whole in the olive oil in 1 anti-adhesive frying pan. Add to the middle-cooking the tomato. Season the whole.
Cut 1 small julienne vegetables, season in the olive oil with 1 point of balsamic vinegar.
Cooking
Cut 1 small julienne vegetables, season in the olive oil with 1 point of balsamic vinegar.
Pass in the oven in 180C stuff them up to light tint, raise. Serve hot.
Chef tricks
This recipe can be realized of course with other vegetables, pumpkins, custard marrows, turnips. According to the season and your imagination!
