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