Again looking for inspiration recipes catalan ratatouille - samfaina that are appetizing? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious catalan ratatouille - samfaina should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of catalan ratatouille - samfaina, start from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want to prepare catalan ratatouille - samfaina delicious home, because as long as you know the trick, this dish is could be dish special

Ingredients and seasonings required in make

1. Use 2 onion
2. Prepare 2 clovers garlic of
3. Prepare 2 red peppers
4. Prepare 2 Aubergine
5. Use 3 - 4 tomatoes
6. Prepare paprika
7. Prepare salt
8. Take sugar
9. Use olive oil , mild
10. Use pepper squash tomatoes This is the basic samfaina recipe. I use a variation here with green and and more .
11. Prepare pepper squash tomatoes Variations: add some green and/or , or add more if you want

Originating from Catalonia, samfaina is made with eggplants, tomatoes, onions, peppers, and olive oil. Start the samfaina by heating two tablespoons of olive oil in a casserole pan. Fry the onion and bacon/gammon (if using) over a medium heat until the onion colors, then add the garlic. Write a Review Add a photo Mike C.

Instructions to make Catalan Ratatouille - Samfaina:

1. None
2. Wash and prepare all the vegetables. Grate the tomatoes, cut the rest of the vegetables in squares, about ¾ inch / 2 cm. and cut the garlic in medium slices. I like some texture in my samfaina. If you want less texture, cut the vegetables in smaller squares.
3. In a cassola or skillet, heat a generous amount of oil.
4. When the oil is hot, add the onion and garlic and let it take some color.
5. Add the peppers and let it cook for around 10 min. Stir occasionally so it does not burn.
6. Add aubergine and squash and cook until the aubergine has taken color and feels semisoft.
7. Add grated tomatoes, a little sugar to neutralize the acid from the tomatoes, a little paprika and salt.
8. Turn the heat on low and let it simmer under a lit for about 20 min. Stir occasionally and don't let it run out of liquid. Add a little water if necessary.
9. The time given for cooking is the minimum time, the longer you cook the samfaina, the better it gets, just like it is the case with sofregit.
10. Done and ready to serve!

The bigger the variety, the better. With all these lovely vegetables hitting the market stands now, if you love ratatouille and you love salted cod, there is no dish that brings the two together quite like this version from Catalan. I hate stereotyping this dish into 'ratatouille with fish' but quite honestly, it's got all the same veggies; zucchini, squash, onions, peppers, and baby eggplant but just not with as many. Start the samfaina by heating two tablespoons of olive oil in a casserole pan. Fry the onion and bacon/gammon (if using) over a medium heat until the onion colours, then add the garlic.

how ? Easy isn’t it? That’s the make catalan ratatouille - samfaina that you practice at home. Good luck!