Ratatouille All’Assassina

Ingredients

What you need:

• Zucchini

• Eggplant

• Tomatoes

• Tomato Sauce

• Spaghetti

• Broth

• Crushed Red Peppers

• Mozzearella

Instructions:

1. In a pan, add olive oil, crushed red peppers, and garlic. Cook for a few minutes. Add jalepeños.

2. Add tomato sauce. Season with salt, pepper, garlic, and onion powder.

3. Cook sauce for 20 minutes. Taste periodically. Add cayenne and more crushed red pepper for spice.

4. Add some sauce to a baking dish.

5. Use a mandoline to slice the zucchini, eggplant, and tomatoes. The slices should be about 1/8th an inch thick.

6. Layer the vegetables in consistent overlapping layers.

7. Sprinkle with olive oil and salt.

8. Cover and bake for 20-30 minutes,

All’Assassina

1. Add spaghetti directly to the sauce.

2. Ladle warm broth over the pasta. Keep turning the spaghetti. Add more broth as needed.

3. Cook until the noodles are done.

4. Some noodles will be crunchy and a little charred. That’s normal.

5. For more visuals, see the reel here.
   

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Wine Pairing Suggestions: Smith-Madrone Cabernet Sauvignon

• 86.5% Cabernet Sauvignon, 6% Merlot, 7.5% Cabernet Franc

• Napa Valley