This tomato and fennel ragout recipe is a great alternative to the famous French ratatouille. it is somehow similar dish but it using fennel and tomato as the star of the show. Also at the beginning of the video we will practice those some mise en place skills too. 🧑🍳 ENROLL IN MY ONLINE COOKING CLASSES:
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🧅🥕INGREDIENTS🥕🧅
400 grams fresh tomato or a can of chopped tomatoes
2 medium size fennel bulb
1 medium size aubergine
2 medium size onions.
4 tablespoon of chopped parsley
4 cloves of garlic
3 to 4 tablespoon of olive oil ( for the cooking)
Note if you tomatoes or vegetables don’t render enough juice add a glass of water and some tomato sauce to add some color and moisture.
Cook covered with a lid on on low heat for 30 minutes or until the vegetable are totally cooked
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UTENSILS AND COOKWARE STARTER KIT:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
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Kitchen scales Us Oz and metric grams:
Measuring cups set:
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: