Ratatouille - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Ratatouille . Vegetables, Hot, Vegan cuisine, Pasteurization
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Cooking tools:
- Kitchen scale
- Instant-read thermometer
- Blast chiller
- Heat sealer
- Steam oven
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Nonstick skillet
- Spoon
- Spatula
- Food tray
- Oven
- Refrigerator
- Kitchen timer
- Mixing bowl
- Egg bowl
Ingredients
- Onion 0.625 kg
- Green pepper 0.625 kg
- Courgette 0.625 kg
- Tomato 0.5 kg
- Tomato sauce 0.125 l
- Olive oil 0.125 l
- Table salt 10.0 g
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