Welcome to my new blog, Cannella Vita. Instead of boring you all with a bunch of info about this blog (which I will probably do in a post soon to come!), or an "about me" post (which is also on its way!). I thought it would be nice to jump right in and inspire you all with one of my favorite comfort recipes -- a colorful ratatouille with delicious, homemade, chewy breadsticks brushed with EVOO, sea salt, and fragrant rosemary. I don't really like all of the heavy cream and cheese that goes into some versions of ratatouille -- so I created this recipe that has no cheese, and tons of flavor! Hopefully you all can warm up in this chilly month with this nice ratatouille. As delicious as it is on its own, I also love to use the leftover ratatouille in sandwiches -- a great lunch to pack for school or work! Enjoy!
With love, Erica
|Look at all the vivid colors -- simple vegetables baked together and enhanced with delicious, fragrant herbs and olive oil|
as envisioned by Erica
1 onion, finely chopped
2 squirts amore garlic paste concentrate (I highly recommend this, I HATE chopping garlic cause it makes your hands smell all garlicky -- I get mine at the local Balduccis)
1 cup tomato sauce
2 tablespoons olive oil
1 small eggplant
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Preheat oven to 375 degrees F.
Pour tomato sauce into bottom of an oval baking dish. Squirt the garlic paste into the bottom of the dish add the chopped onion into the sauce, stir in one tablespoon of the olive oil and season generously with salt and pepper.
On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices.
On top of the tomato sauce, arrange slices of your vegetables from the outer edge to the inside of the baking dish, alternating vegetables and making a pretty pattern :)
Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt pepper, and the Italian herbs. Add the sprigs of fresh thyme on top.
Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not completely limp.
Enjoy with some rice, on a sandwich, with my homemade breadsticks. (recipe follows)
Erica's Homemade Breadsticks
For the dough:
3 cups bread flour
1 tbsp. sugar
2 tsp. instant yeast
1¼ tsp. salt
2 tbsp. olive oil
¼ cup milk
1 cup plus 2 tbsp. lukewarm water
For the glaze:
2 squirts amore garlic paste concentrate
3 tbsp. melted butter
½ tsp. rosemary
To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Add the olive oil, milk and water. Mix until ingredients have formed a dough. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.
Divide the dough into 10 equal pieces. Roll each piece into a 10-inch long rope. Put ropes on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.
To make the glaze, squirt the garlic paste into a bowl. Mix with the melted butter and rosemary.
Preheat the oven to 350° F. Brush the glaze onto the shaped rolls. Sprinkle with sea salt. Bake until set and lightly browned, about 15-18 minutes. Let cool slightly before serving. Enjoy freshly baked, breadsticks :)