This provincial specialty from chef Roger Vergé is a confit of vegetable made of finely sliced zucchinis tomatoes and onions that are baked in the oven on a bed of onion with olive oil , a hint of garlic and crushed bay leaves.
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🧅🥕INGREDIENTS🥕🧅 ( for a 24 cm /9.5 inch ceramic quiche pan)
3 medium size onions
700 grams courgettes /1.5 pounds (roughly the same diameter as the tomatoes)
6 medium size tomatoes (around 600 grams/ 1.3 pounds)
2 garlic cloves
150 ml /5 fluid oz olive oil (100 ml before cooking and 50 ml after)
2 large bay leaf finely chopped
salt and pepper
notes:
– It is hard to say the exact numbers of courgettes (zucchinis) needed as they all vary in shape and size so just make sure you buy a bit extra just in case.
– when you buy them, the tomatoes and the courgettes must be firm ot the touch.
– oven cooking time and temperature: 1 hour at 200 degrees celsius / around 400 Fahrenheit
Pair with grilled white meats fish or chicken hot or cold.
for vegetarians just with a bt of toast with feta cheese on the side and a touch of balsamic vinegar.
Drink a rose wine cote de provence with it.
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The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
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: