La Ratatouille en Rosace
"A visual symphony of Provencal vegetables, slow-cooked to preserve molecular integrity and phytonutrients."
.jpeg "La Ratatouille en Rosace")
Lycopène
Hautement Bio-disponible
Fibres
Digestion Optimale
Couleurs
Phyto-nutriments
The Palette (Ingredients)
- 🍆 2 Aubergines fines
- 🥒 2 Courgettes vertes
- 🟡 2 Courgettes jaunes
- 🍅 4 Tomates Roma
- 🧄 Sauce Piperade (Base)
- 🌿 Herbes de Provence
Artistic Preparation
Slicing Precision: Slice all vegetables into perfectly equal 2mm rounds using a mandoline to ensure uniform cooking.
The Foundation: Spread a thin layer of Piperade (tomato & bell pepper sauce) at the bottom of a circular baking dish.
The Rosace: Arrange the vegetable slices in an alternating spiral (Tomato, Eggplant, Zucchini). This creates the iconic visual effect.
The Confit: Drizzle with Extra Virgin Olive Oil and herbs. Cover with parchment paper and bake at 150°C for 90 minutes. Slow cooking is the key to flavor concentration.
.jpeg "La Ratatouille en Rosace")
Metabolic Insight:
The long, low-temperature cooking process increases the bioavailability of Lycopene in tomatoes, a powerful antioxidant that protects the heart and skin.
