Fusion & Veggie Ratatouille
Soft ratatouille with creamy ricotta and caramelized fig on our creamy mashed potato.
Ingredients:
• 600 g Aviko Super Mash Homemade
• 1 onion
• 1/2 red pepper
• 1/2 red bell pepper
• 1/2 aubergine
• 2 tomatoes
• 3 tbsp extra virgin olive oil
• 1 tbsp finely chopped oregano
• 2 figs
• 150 g sugar
• 50 g butter
• 75 g ricotta
• Cress to garnish
Method
Preparation: 30 minutes
- Chop the onion. Remove the seeds from the red pepper and chop finely. Cut the bell pepper, aubergine and tomatoes into cubes.
- Mix the vegetables and red pepper with 2 tablespoons of olive oil. Roast them on the BBQ or in a dry frying pan, 8-10 minutes until the vegetables are soft and cooked through. Season the ratatouille with 1 teaspoon oregano, salt, and pepper.
- Cut the fig into quarters. Roast the figs on the BBQ or in a grill pan for 1 minute on each side. Make a caramel of the sugar and 3 tablespoons of water. Immediately dip the figs in the warm caramel.
- Prepare the mashed potato according to the instructions on the packaging. Stir in the butter. Season with the rest of the oregano, salt and pepper.
- Stir the ricotta with 1 tablespoon of olive oil. Spoon the mashed potato onto 4 plates. Divide the ratatouille over it. Place the fig against the ratatouille. Add the ricotta.
- Sprinkle the ricotta with salt and pepper. Garnish with the cress.