Pancakes, Cherry tomatoes, Ratatouille, Buckwheat pancakes, Directed by Trigel, Confit, Brasserie Bridge, Recipes from the chef, Maslenitsa 2020

Buckwheat Pancakes with Ratatouille and Cherry Confit by Régis Trigel

Name: Buckwheat Pancakes with Ratatouille and Cherry Confit by Régis Trigel
Total time: 1 h
Yield: 12
Ingredients: 24 cherry tomatoes; 500 ml vegetable oil; 100 g sugar; 250 g eggplant; 250 g of zucchini; 250 g sweet peppers of different colors; 120 g red onion; 120 g onion; 250 g of carrots; 25 g fresh thyme; 120 g garlic; 12 small tomatoes on a branch; 25 g basil; 600 ml of olive oil; 180 ml vinegar; 600 g Tajas olives; 180 ml of olive oil; 180 g Dijon mustard; 60 g garlic; salt to taste; pepper to taste; 120 g pesto sauce; 100 g buckwheat flour; 100 g wheat flour; 2 eggs; 35 g vegetable oil; 750 ml milk; 7 g of salt; 15 g sugar

November 14,2022

Ingredients

Servings 12

24 cherry tomatoes
500 ml vegetable oil
100 g sugar
250 g eggplant
250 g of zucchini
250 g sweet peppers of different colors
120 g red onion
120 g onion
250 g of carrots
25 g fresh thyme
120 g garlic
12 small tomatoes on a branch
25 g basil
600 ml of olive oil
180 ml vinegar
600 g Tajas olives
180 ml of olive oil
180 g Dijon mustard
60 g garlic
salt to taste
pepper to taste
120 g pesto sauce
100 g buckwheat flour
100 g wheat flour
2 eggs
35 g vegetable oil
750 ml milk
7 g of salt
15 g sugar

Cooking

Step 1

Prepare pancakes. Warm milk to room temperature, add salt and sugar, sifted flour, vegetable oil and mix well. Leave the dough to infuse for 5-6 hours. Stir well again before baking. Bake pancakes in a hot frying pan in vegetable oil for 1-2 minutes. from each side.

Step 2

For the ratatouille, cut the vegetables into medium cubes, remove the thyme leaves from the sprigs and finely chop. Cut out the place where the stalk is attached to the tomato, make a cross-shaped incision on top and place in boiling water for 5-10 seconds. Transfer to cold water for 1-2 minutes. before cooling. Take the tomatoes out of the water, peel the skin, cut out the pulp. Cut the walls of the tomato into medium cubes.

Step 3

Fry vegetables separately in olive oil: onion, eggplant, zucchini, bell pepper over high heat until half cooked. Cut the carrot into small cubes and fry in olive oil over medium heat for 10-15 minutes. Mix all the vegetables, put in a saucepan, add the tomatoes, chopped thyme, finely chopped garlic, salt, pepper and basil. Simmer for 5-7 minutes until done. Optionally, you can add water or vegetable broth during cooking.

Step 4

Scald cherry tomatoes, make small cuts on the skin. Put the tomatoes in slightly warmed vegetable oil with added sugar for 3-4 hours so that the peel becomes crispy and easily peels off. Take the tomatoes out of the oil, remove the skins.

Step 5

Put one pancake on a plate, put 1-2 tablespoons of ratatouille inside, roll the edges of the pancake into a square-shaped envelope. Place cherry tomatoes on top. Garnish with basil leaves.