Have you ever seen the film ‘Ratatouille’? It is one of Alex’s favourites!!
Ok, maybe not HIS favourite but the one we watch the most because…errrmm…its MY favourite!!
If you haven’t seen it, it’s a Disney Pixar film that tells the story of a rat named Remy who dreams of becoming a great French chef despite his family’s wishes and the obvious problem of being a rat in a decidedly rodent-phobic profession.
When fate places Remy in the sewers of Paris, he finds himself ideally situated beneath a restaurant made famous by his culinary hero, Auguste Gusteau.
Despite the apparent dangers of being an unlikely – and certainly unwanted – visitor in the kitchen of a fine French restaurant, Remy’s passion for cooking soon sets into motion a hilarious and exciting rat race that turns the culinary world of Paris upside down.
Sounds like an unlikely story but it is a film any foodie should watch, no matter how old!
Now the Contorno, as you probably know, is the vegetable side dish that accompanies the Secondi or the main course in Italy.
There are so many recipes to choose from that I wouldn’t know where to start!!
On this particular Sunday, as I was busy roasting the meat (I always have a Sunday Roast, that’s the Brit in me) and preparing the pasta, I decided to enlist the helpof my ‘Little Chef’, aka Alex to make the Contorno.
Well this is not strickly true.
The dish resembles ratatouille as in so much as we used tomato passata, aubergines and courgettes or zuchinni but no peppers. I could have named it Peppers-Free Ratatouille but that doesn’t very romantic, now, does it?
So there you go, Baked Vegetables alla Remy, although, to be more accurate it should be called Baked Vegetables alla Alex.
Bake in the oven for 40 minutes on 200 degrees, et voila, mes amis!!!