Ratatouille
1. Peel the tomatoes. Fork a tomato and place it into a boiling water. Move it to the cold water bowl and peel with hands.
2. Remove and keep the wet seeds of tomatoes in a bowl. Dice the tomatoes.
3. Warm a large pot. Saute the tomatoes with olive oil and 1/5 of minced garlic.
4. Add the wet seeds of the tomatoes and cook in low heat. Add rosemary and bay leaf. Sprinkle salt and pepper. Turn off the heat.
5. Warm a frying plan. Saute the diced onions until soft and opaque in color with olive oil and 1/5 of minced garlic. Sprinkle salt and pepper. Add to the tomato sauce pot.
6. Saute the diced eggplants with olive oil and 1/5 minced garlic, cover and shake the pan until soft. Sprinkle salt and pepper. Add to the pot.
7. Saute the diced red and yellow peppers with olive oil and 1/5 minced garlic until soft . Sprinkle salt and pepper. Add to the pot.
8. Saute the diced zucchini with olive oil and 1/5 minced garlic until soft . Sprinkle salt and pepper. Add to the pot.
9. Sprinkle salt and pepper to the pot. Stir and cover in low-medium heat about 20 minutes.
10. Let it cool and refrigerate over night.
Lemon Cod
1. Sprinkle Sale Profumato on the cod. Make sure to rub the salt between fingers to sprinkle evenly. Place sliced garlic on the cod.
2. Warm a pan with olive oil. Saute the cod. Turn when lightly browned.
3. Place lemon slices on the cod. Sprinkle sake or white wine and cover. Reduce the heat to low-medium. Cook thoroughly.
Ratatouille can enjoyed with other sauteed white fish, salmon, chicken, and pork.
1. Peel the tomatoes. Fork a tomato and place it into a boiling water. Move it to the cold water bowl and peel with hands.
2. Remove and keep the wet seeds of tomatoes in a bowl. Dice the tomatoes.
3. Warm a large pot. Saute the tomatoes with olive oil and 1/5 of minced garlic.
4. Add the wet seeds of the tomatoes and cook in low heat. Add rosemary and bay leaf. Sprinkle salt and pepper. Turn off the heat.
5. Warm a frying plan. Saute the diced onions until soft and opaque in color with olive oil and 1/5 of minced garlic. Sprinkle salt and pepper. Add to the tomato sauce pot.
6. Saute the diced eggplants with olive oil and 1/5 minced garlic, cover and shake the pan until soft. Sprinkle salt and pepper. Add to the pot.
7. Saute the diced red and yellow peppers with olive oil and 1/5 minced garlic until soft . Sprinkle salt and pepper. Add to the pot.
8. Saute the diced zucchini with olive oil and 1/5 minced garlic until soft . Sprinkle salt and pepper. Add to the pot.
9. Sprinkle salt and pepper to the pot. Stir and cover in low-medium heat about 20 minutes.
10. Let it cool and refrigerate over night.
Lemon Cod
1. Sprinkle Sale Profumato on the cod. Make sure to rub the salt between fingers to sprinkle evenly. Place sliced garlic on the cod.
2. Warm a pan with olive oil. Saute the cod. Turn when lightly browned.
3. Place lemon slices on the cod. Sprinkle sake or white wine and cover. Reduce the heat to low-medium. Cook thoroughly.
Ratatouille can enjoyed with other sauteed white fish, salmon, chicken, and pork.