Tuesday, June 18 2013, 11:48 AM MDT
Ratatouille with Pancetta
As Aired On August 27, 2012
Recipe Courtesy Chef Bryan Woolley
4 garlic cloves, minced
1 medium onion, diced
1 cup diced mushrooms
3 cups diced zucchini
3 cups diced summer squash
4 cups chopped tomatoes (about 6-8 tomatoes)
1 tbsp sugar
1 cup chopped pancetta
1/4 cup freshly chopped basil
salt and pepper to taste
Extra virgin olive oil
1.) Heat a large sauté pan and add just enough oil to lightly coat the bottom of the pan.
2.) Add the onion and sauté until translucent (about 5 minutes).
3.) Add the garlic and sauté until fragrant.
4.) Add the zucchini and summer squash. Sauté for about 5 minutes.
5.) Add the fresh tomatoes, sugar, and pancetta. Cover the pan and allow the ratatouille to cook for about 10 minutes. If needed, add a little bit of water to the pan.
6.) Add the freshly chopped basil, salt and pepper to taste. Serve with crusty bread and Enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)