Spring Vegetable Ragoût

Suggest Wine Pairing: Rosato di Primitivo

Recipe by Chef Randy Whiteford

Ingredients:

Ragoût

  • 8 Tbsp Extra Virgin Olive Oil
  • 1 Yellow Onion (diced)
  • 4 Garlic Cloves (sliced thin)
  • 1 Zucchini (diced)
  • 1 Japanese Eggplant (diced)
  • 2 Red Bell Peppers (diced)
  • 5 Sprigs Fresh Thyme
  • 1 Tbsp Anchovy Paste
  • 1 Tbsp Fresh Lemon Juice
  • Salt & Pepper

Saffron Aïoli

  • 1 Egg Yolk
  • 20 Threads Saffron (bloomed in 2 Tbsp water)
  • 6 oz. Vegetable Oil
  • Salt to taste
  • Lemon juice to taste

Directions:

Ragoût
Sweat onions and garlic in olive oil on medium heat until onions are translucent.

Add peppers and continue to sweat for 5 minutes.

Add zucchini, eggplant, anchovy paste and thyme. Sweat until just tender.

Season with salt, lemon juice, and a lot of freshly ground black pepper.

Saffron Aïoli
Bloom saffron in water for at least an hour, but up to a day to achieve the most flavor and color.

Place bloomed saffron, water, egg yolk and salt in a food processor. Blend for 10 seconds.

Add oil in a slow drizzle with machine running until completely emulsified. Adjust seasoning with salt and lemon juice.