Ratatouille

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 Zucchini
• 2 onions
• 1 Garlic clove
• 4 tbsp olive oil
• 1 small sprig rosemary
• 250 ml passata tomatoes (canned)
• Salt
• ground black pepper
• 4 lamb fillets
• 500 g pappardelle
• optional oregano for garnish

Instructions

1. 1.

   Quarter the bell peppers, clean and rinse them, then dice very finely. Rinse, peel, and dice the zucchini similarly. Peel and dice the onions and garlic.

2. 2.

   Heat 2 tbsp olive oil in a pan over medium heat. Sauté the onions and garlic until translucent. Strip the rosemary leaves and add them to the pan. Add the diced peppers and zucchini, cooking for 5 minutes while stirring. Pour in the passata tomatoes, mix well, and simmer for 2-3 minutes. Season with salt and pepper.

3. 3.

   Rub the lamb fillets with salt and pepper. Heat the remaining olive oil and sear each side of the fillets for about 5 minutes until browned.

4. 4.

   Cook the pappardelle in plenty of salted water according to package instructions until al dente. Drain and set aside. Slice the cooked lamb fillets and arrange them over the ratatouille, topping with a portion of pappardelle. Garnish with oregano if desired. Serve immediately.