For the coming weeks, Mediterranean recipes: a Crumble of Vegetables from Provence and Three Cheeses Raviolis:
VEGETABLES CRUMBLE FROM PROVENCE
1 small eggplant
6 tomatoes, peeled and seeded
For the crumble:
60g grated parmesan cheese
A handful of pine nuts
Finely slice the onions.
Cut all vegetables into small cubes.
Spray the bottom of the oven dish with olive oil and place the onions.
Mix all the vegetables, season them (garlic, salt, pepper, and herbs) and place them in the dish over the onions. Spread olive oil on the vegetables.
Bake the dish in the oven (at least 180 degrees Celsius) for 1 1/2 – 2 hours until the vegetables are melting.
Prepare the crumble mixture, mix the flour, parmesan and butter with your fingertips. Add the pine nuts. You can add flour if you want a very fine mixture.
Add the the crumble mixture to your cooked vegetables (there should be no juice) and return the dish into the oven at 200 degrees Celsius for 1/2 hour. The crumble must be golden brown.
Ideal as a dish to accompany BBQ meats.
THREE CHEESES RAVIOLIS
For the dough:
1 tablespoon olive oil
For the stuffing:
450g cream cheese
100g grated Parmesan cheese
1 egg yolk
Preparing the stuffing.
Mix the 3 cheeses together and add the egg yolk. Add seasoning. Set aside in the fridge.
Preparing the dough. Mix eggs, flour and salt until smooth. If the dough does not bind, add a little water.
Form a ball with the dough, wrap in a film and let stand 30 minutes.
Prepare the raviolis:
Spread the dough very finely, make small circles in the dough ideally with a ravioli accessory or cookie cutter.
Place small piles of stuffing inside the circles, use the ravioli accessory or close the circles by adding water with a brush on the edges of the circles.
Dip the raviolis in a pan of boiling salted water. Lower the temperature.
Cook for 4-5 minutes, until the raviolis rise to the surface.
Serve with you favorite sauce or just simply with olive oil, basil and grated Parmesan cheese.
Enjoy the tasting!