The visual success of this recipe depends on sourcing vegetables which can be sliced into similar-sizes and arranged into patterns. Roma tomatoes, Asian eggplant, and leeks can be found in diameters which approximate that of most zucchini. Continue reading Ratatouille Tart with Red Pepper Paste
Eggplant, zucchini and red bell pepper appear as a flavorful and colorful trio in many dishes, ratatouille especially. I used these hearty vegetables with fresh basil to create a roasted vegetable terrine a few weekends ago. If you’re looking for a fun vegetable dish to cut back on your consumption of meat, this dish requires some planning ahead and isn’t hard to construct. After brushing with a … Continue reading Roasted Vegetable Terrine
Coriander really brings out the sweetness of the tomatoes. Continue reading Ratatouille Casserole
I can’t claim rights to this Italian gravy recipe inherited through Paul’s family. I never met his Grandmother Mary Favazza, but her cooking heritage lives on. I occasionally make a few adjustments to the recipe. She was fond of Contadina crushed tomatoes, but you can add flavor variation with canned fire-roasted tomatoes. I’ve also use an equivalent volume of fresh, peeled Ripley tomatoes that produced one of the … Continue reading Grandma Favazza’s Sugo
Place at the Table 