Padron Pepper Ratatouille
Learn how to prepare delicious dishes that are ripe at the "End of Summer." Join Laura McIntosh as she invites guest Chef Scott Samuel to cook on the show. Scott Samuel is an instructor at the Culinary Institute of America at Greystone and invites us to this beautiful setting to enjoy some outdoor cooking while the weather permits. To watch the recipe segments, please click on the individual recipes to the right hand side of the photo.
Chef: Scott Samuel
Serves: 4 people
Ingredients:
6 Tbsp. Extra virgin olive oil
3 Tbsp. Garlic, peeled and sliced
2 cups Onions, peeled, ¼”dice
2 cups Padrón peppers, cored and chopped
2 ea. Fresh thyme sprigs
2 ea. Bay leaf
¼ tsp. Cayenne
2 cups Tomato, diced
4 cups Zucchini, ½” dice
1 tsp. Kosher salt
¼ tsp. Black pepper, freshly ground
¼ cup Pecorino cheese
Directions:
Prepare all the vegetables ahead of time. Preheat the oven to 400°F.
In a large oven-proof skillet over medium-high heat, add 4 tablespoons of the olive oil and the sliced garlic.
Cook until it just starts to brown and remove the garlic with a slotted spoon; set aside.
Add the diced onion and sauté until lightly caramelized.
Turn up the heat to high and sauté until onions are about to caramelize.
Add the padrón peppers, thyme, bay leaf, cayenne, and the tomatoes.
Cook slowly until the moisture has evaporated from the tomatoes.
In a large sauté pan over high heat, add the remaining 2 tablespoons of olive oil and the diced zucchini; sauté until the vegetable starts to color.
Remove from the pan and add to the ratatouille base.
Add the cooked sliced garlic, season with the salt and pepper, and place the pan in the oven for 30 minutes.
Remove, stir to incorporate all the flavors, and remove the thyme sprig.
Season to taste with kosher salt and a touch of cayenne.
Place a small amount of warm ratatouille in a warm bowl and top with the grated pecorino cheese.