Rebel Ratatouille with Perfect Pasta
Team: Rebel Amici (Friends)
Host School: Leland and Gray UMHS
Age Group: High School
Ingredients
Rebel Ratatouille:
Adapted from Epicurious.com
1 onion, sliced thin
2 garlic cloves, minced
5 tablespoons olive oil
½ pound eggplant, peeled, cut into 1/2-inch pieces (about 3 cups)
1 zucchini, scrubbed, quartered lengthwise, and cut into thin slices
1 summer squash, scrubbed, quartered lengthwise, and cut into thin slices
1 red bell pepper, chopped
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon ground coriander
1/4 teaspoon fennel seeds
3/4 teaspoon salt
½ teaspoon ground black pepper
1 cup fresh basil leaves, thinly sliced
1-28 oz can diced tomatoes
6 oz can tomato paste
2 cups grated Parmesan or Asiago
Perfect Pasta:
Adapted from allrecipes.com
1 cups all-purpose flour, divided
1 cup whole wheat flour
2 cups semolina flour
4 eggs
2 teaspoon olive oil
1 1/2 teaspoon salt
4 tablespoons warm water, or as needed
Preparation Instructions
Rebel Ratatouille:
Do pre preparation work.
In a large skillet cook the onion and the garlic in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until the onion is softened.
Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking.
Add the eggplant and cook the mixture, stirring occasionally, for 8 minutes, or until the eggplant is softened.
Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes.
Stir in the canned, diced tomatoes, tomato paste, oregano, the thyme, the coriander, fennel seeds, salt, and pepper to taste. Cook the mixture, stirring, for 1 minute.
Stir in ½ cup of the sliced basil and combine the mixture well.
Perfect Pasta:
Pour 1 3/4 cups flour into a large, shallow bowl and make a well in the center.
Crack eggs into the well and mix flour and eggs together with a fork or your hands, or with a heavy-duty mixer.
Stir oil and salt into mixture; gradually add water and remaining flour until a dough starts to come together.
Knead dough until dough is elastic and soft (This can be done with the mixer as well)
Transfer dough to a lightly oiled bowl and cover the bowl with plastic wrap.
Divide the dough into 8+ pieces.* Keep dough covered with plastic wrap or a clean dish towel to keep it from drying out.
Flatten each ball to approximately ¼” thickness.
Put through pasta roller to desired thickness.
Put pasta through desired cutter.
Place pasta in boiling water and cook to desired doneness.
Drain well.
Scoop pasta into bowls, top with Ratatouille. Sprinkle with fresh grated parmesan cheese and sliced fresh basil.