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Thursday, August 8

Ratatouille spirals

Tomatoes, beefsteak,
score bottoms with an X
3 pounds
Olive oil, extra-virgin
2 tablespoons +
1 tablespoon +
Garlic, finely chopped
2 cloves
Red pepper flakes, crushed
½ teaspoon
Salt, kosher

Bread, cubed
2 cups
Zucchini, medium, cut lengthwise into 1/8-inch-thick strips
2 ½ pounds
Eggplants, Japanese, small, cut lengthwise into 1/8-inch-thick strips
2 ½ pounds
Bell peppers, red, roasted,
cut into ½-inch strips
Anchovies, oil-packed,
cut into thin strips
24 to 28
Mozzarella, fresh,
cut into 24 to 28  sticks
¾ pound
  1. In a medium-sized pot of boiling water, blanch the tomatoes for 30 seconds; drain. 
  2. Slip off the skins, and halve the tomatoes crosswise. 
  3. Coarsely chop the tomatoes, keeping the juices and seeds. 
  4. Preheat the oven to 375°F. 
  5. In a large, deep skillet, heat 2 tablespoons of oil. 
  6. Add the garlic and pepper, and cook over moderate heat for 1 minute. 
  7. Add the tomatoes and their juices, and season lightly with salt. 
  8. Cook, stirring frequently, until the sauce thickens, about 25 minutes. 
  9. Meanwhile, on a baking sheet, toss the bread with the remaining 1 tablespoon of oil. 
  10. Toast for about 15 minutes, stirring once, until golden. 
  11. In two separate colanders, toss the zucchini and eggplant with 1 tablespoon of salt each, and let drain for 15 minutes. 
  12. Shake out the excess liquid, and pat the slices dry. 
  13. Spoon the tomato sauce into a shallow 2 ½-quart baking dish, and scatter the bread cubes on top. 
  14. On a work surface, top each zucchini slice with a slice of eggplant; blot dry if necessary. 
  15. Place a strip of roasted pepper and anchovy, and then a stick of mozzarella at one end of each stack, and roll up. 
  16. Stand the rolls in the baking dish, and brush with oil. 
  17. Cover with parchment paper.
  18. Bake for 1 hour and 15 minutes, until the vegetables are just tender and the ratatouille is bubbling; remove the parchment halfway through baking. 
  19. Let rest for 15 minutes before serving. 
Recipe from Food & Wine, September 2013.

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