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Buckwheat Pancakes with Ratatouille and Cherry Confit by Régis Trigel
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.
Ingredients
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