Pete-Tatouille
by:
I created this dish, my own version of ratatouille, to readily dispatch some of the vegetable I had still cooling in the crisper. There aren't any tomatoes in this and I added a jolt of sriracha sauce to the mix--it was absolutely delicious. The Pete-Tatouille can be served as a side dish for four or dinner for two, piled on top of a bed of yellow rice. To be perfectly honest, I was so tempted that I ate much of it right out the pan!
ingredients
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serves: 2
2 medium squash, thinly sliced and salted
2 medium zucchini, thinly sliced and salted
1 large sweet onion, thinly sliced
2 cups frozen okra, cooked in microwave
2 cups porcini broth
1 tb anchovy paste, adding to taste
2 tb minced garlic, adding to taste
1 tb unsalted butter
2 tb olive oil
A lashing of sriracha sauce, depending on how hot you like it--some do!
Servings Per Recipe: 2
Amount per Serving
Calories: 314
- Total Fat: 20.6 g
- Saturated Fat: 5.8 g
- Trans Fat: 0.2 g
- Cholesterol: 23.9 mg
- Sodium: 975.4 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 5 g
- Sugars: 14.6 g
- Protein: 7.8 g
preparation
1. Slice the onion while the other vegetables rest in salt. In a large pan, melt butter and add olive oil over medium-medium low heat. Sautee garlic and anchovy paste briefly, until fragrant. Toss in the onions and cook until slightly softened and yellow. Working in layers, add squash and zucchini, lightly salting and adding fresh ground black pepper to each layer. Add cooked okra. Scrape up good brown bits by deglazing with a decent splash of beer or white wine, if you happen to be drinking it at the time. Or crack some open. Pour in half the porchini broth, reducing, and continue to add the rest of the liquid, slowly simmering down to a slight pool. The luscious vegetables should have all but fallen apart, relenting to the porcini broth. Swirl in the spicy sriracha and adjust seasonings. Do enjoy!
Cooks' note:
Serves two as an entree over rice; four as a side dish.
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