Stewey Ratatouille Recipe
Our take on the Provencal classic with oven-dried tomatoes, beluga lentils, crispy polenta pont neufs, Catalan romesco, olive-caper crumble, and lots of fresh herbs.
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Ingredients
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Oven-Dried Tomatoes
Beluga Lentils
Crispy Polenta Pont Neufs
Catalan Romesco
Olive-Caper Crumble
Fresh Herbs
Method
Prepare Oven-Dried Tomatoes
- 1
Oven-Dry the Tomatoes
Preheat the oven to 200°F (93°C). Slice the Roma tomatoes in half, drizzle with olive oil, and sprinkle with salt. Place cut-side up on a baking sheet and bake for 4-5 hours until dried but still soft.
Prepare Beluga Lentils
- 2
Cook the Lentils
In a saucepan, combine beluga lentils, vegetable broth, bay leaf, and minced garlic. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until lentils are tender. Remove bay leaf before serving.
Prepare Crispy Polenta Pont Neufs
- 3
Prepare Catalan Romesco
- 4
Make the Romesco Sauce
In a food processor, blend roasted red peppers, toasted almonds, roasted garlic, olive oil, and red wine vinegar until smooth. Adjust seasoning to taste.
Prepare Olive-Caper Crumble
- 5
Assemble and Serve
- 6
Combine Everything
On a plate, layer beluga lentils, top with oven-dried tomatoes, crispy polenta fries, and drizzle with Romesco sauce. Sprinkle olive-caper crumble and fresh herbs on top before serving.