Basic ratatouille (fine dining)

90 min

Suitable for vegetarians

Type of dish: Vegetables

Temperature: Hot

Cuisine type: Basque cuisine

Allergens:

Ingredients for 5 portions Calculate portions

Dados de cebolla 0.8 kg

Tomato 0.4 kg

Courgette 0.8 kg

Chopped green pepper 0.7 kg

Eggs 5.0 ud

Loaf bread 0.05 ud

Elaboration

Dice the onion and fry to soften.
Fry the green peppers, cool them in iced-water to make them easier to peel and dice.
Roast the red peppers at 180 ºC. Cover and leave to cool. Once cooked peel and dice.
Cut the courgette like the peppers and fry to soften.
Scald the tomato, take out the seeds, dice and sauté.
All the vegetables can be cooked separately or together.

Nutritional information (1 portion)

Energy

1153.6

kcal

Carbohydrates

85.69

Proteins

22.11

Lipids

79.12

Sugars 35.36 g

Salt (Sodium) 2035.38 mg

Folic acid 106.32 ug

Vitamin C 220.52 g

Vitamin A 167.42 ug

Zinc 1.33 mg

Iron 3.19 mg

Calcium 131.97 mg

Cholesterol 229.68 mg

Polyunsaturated fatty acids 1.4 g

Monounsaturated fatty acids 2.45 g

Saturates 36.0 g

Fiber 13.4 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.