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Andrew Miner
2016-12-10 14:32:06 -08:00
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doctype html
html
head
link(href="/style.css" rel="stylesheet" type="text/css")
body.recipe
h1 Ratatouille
section.ingredients
.image
img(src="final.png")
.list
table
tr
td 4
td italian sausage links (mild)
tr
td 2
td zucchini (same size as links)
tr
td 2
td summer squash (same size as links)
tr
td 1
td red bell pepper
tr
td 16 oz
td tomato purée
tr
td 8 oz
td smoked gouda cheese
tr
td 8 oz
td assiago cheese
tr
td 2 tsp
td fennel seeds
tr
td 2 tbsp
td olive oil
tr
td 1 tsp
td paprika
section.directions
table
tr
td 1
td Using a skillet, pan-fry the sausages in olive oil until nearly cooked (120°F).
td 10 min
tr
td 2
td Using a mandoline, slice the sausage, squash, and zucchini into ¼" slices.
td 10 min
tr
td 3
td In a ceramic, oven-safe, dish, spread a thin layer of tomato purée.
td 1 min
tr
td 4
td
| Lay out the sliced items at a 45°, alternating between the three types until the entire
| bottom of the dish has been covered.
td 5 min
tr
td 5
td Add a thin layer of tomato purée followed by a thin layer of mixed, shredded cheese.
td 2 min
tr
td 6
td Continue to alternate layers until the dish is full, ending with a cheese layer.
td 10 min
tr
td 7
td Garnish with a dusting of paprika and thin ribbons of red bell pepper.
td 2 min
tr
td 8
td Cover with foil and bake at 400°.
td 30 min