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August 19, 2015

Ratatouille with parmagiano-reggiano

Serves 12

9 cups roma tomatoes cut into 1-inch cubes (from about 18 tomatoes)
3 tablespoons butter
3 tablespoons extra-virgin olive oil
3 cups diced onion
6 cloves garlic, peeled and minced
3 cups corn, (from about 6 ears of fresh)
9 cups zucchini, cut into ¾ inch cubes (from about 9 medium zucchini)
3 teaspoons salt
1 ½ teaspoons black pepper
3 ½ cups Parmagiano-Reggiano cheese, shredded

 

Roughly chop and deseed tomatoes, set aside. Chop onions and saute on medium high heat in olive oil and butter for 5 minutes. Add garlic and continue to saute for an additional 2 minutes. Add tomatoes and simmer for 15 minutes to reduce. Add corn, zucchini, salt, and pepper.

Turn the heat back up to medium for an additional 10 minutes. Turn off heat and stir in Parmigiano-Reggiano until melted, and serve.