Ratatouille Elevated: A Savory French Classic with Emmental Cheese
A Delectable Ratatouille Recipe Featuring Seoul Milk Emmental Cheese for Enhanced Richness and Nutty Flavor
Discover the classic French vegetable stew, Ratatouille, made special with the addition of Seoul Milk’s Emmental cheese. This recipe transforms the traditional dish into a rich and savory delight, where the nutty, slightly sweet notes of Emmental cheese melt beautifully amongst the tender vegetables and robust tomato sauce. Layering the cheese throughout ensures every bite is infused with its delightful flavor. Perfect for a cozy dinner or an impressive brunch. Instagram: https://www.instagram.com/p/CbXLWkPBe8a
Main Ingredients- 5 slices Seoul Milk Emmental Cheese
- 400g Ground Pork
- 400g Tomato Sauce
- 1/2 Onion
- 3 Tomatoes
- 50g Canned Corn Kernels
- 2 Zucchini
- 2 Eggplants
- 2-4 fresh Basil Leaves
Seasoning & Aromatics- 1 tsp Salt
- 1 tsp Black Pepper
- 1 Tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 Tbsp Olive Oil
Cooking Instructions
Step 1
First, let’s prepare the vegetables that will make our Ratatouille wonderfully flavorful. Wash the zucchini and eggplants thoroughly, trim off the ends, and slice them into thin rounds, about 2mm thick. Slice the tomatoes similarly.
Step 2
Peel and finely mince the onion. Set aside one of the three tomatoes to be blended into the sauce base; mince this tomato finely. The remaining two tomatoes will be sliced as prepared in the previous step.
Step 3
Heat a deep skillet or pot over medium heat and add 1 tablespoon of olive oil. Add the ground pork. Season with 1 teaspoon of salt and 1 teaspoon of black pepper to enhance the flavor and remove any porky odors. Break up the meat with a spatula as it cooks to ensure it browns evenly. Continue to cook until the pork is crumbly and nicely browned.
Step 4
Once the pork is mostly cooked, add the minced onion and the finely minced tomato. Sauté these ingredients with the pork until the onion becomes translucent and the tomato softens, further developing the sauce base over medium-low heat.
Step 5
Now, stir in the 400g of tomato sauce and the drained 50g of canned corn kernels. Cook everything together until well combined and the sauce slightly thickens. This creates a rich and delicious base for your Ratatouille.
Step 6
Spread about one-third of the cooked sauce mixture evenly on the bottom of a Dutch oven or an oven-safe dish. Arrange the thinly sliced tomatoes, eggplants, and zucchini decoratively on top of the sauce, overlapping them slightly. Layer the 5 slices of Seoul Milk Emmental cheese, torn or cut into manageable pieces, over the vegetables. The melting cheese will enrich the dish wonderfully.
Step 7
Garnish the top with 2-4 fresh basil leaves. You can cook this in two ways: cover the pot or skillet and simmer over low heat until the cheese is melted and vegetables are tender, or bake in a preheated oven at 180°C (350°F) for 15 minutes. Baking will give the cheese a lovely golden-brown finish.
Step 8
Your delicious Ratatouille with Seoul Milk Emmental cheese is ready! Serve it hot for a comforting meal, or let it cool slightly and enjoy it with crusty bread for a delightful brunch.
