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Food stacks....

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I am looking at creating a ratatouille "stack" consisting of marinated and girlled veg (red capsicum, tomato, zucchini, eggplant, fennell & red onion ) - similar to photo attached.
Any tips on how to "keep it neat" - the version I tried looks quite messy as all the slices are different sizes and looks like it will topple over.
Also, trying to serve it hot is a challenge as it takes a while to assemble so by the time it is successfully on the plate it would be fairly luke warm. hmmm

 
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  1. I've made something similar before. You need to make the vegetables separately ahead of time, and assemble the stacks and reheat just before serving. To keep the stacks together poke a hole with a skewer down the center of the stack, and insert a rosemary sprig that has been trimmed to one inch longer than the height of the stacks, and stripped of all but the top one inch of leaves.

    Bake at 450 degrees in the middle of the oven for about five minutes, until the vegetable stacks are heated through.

    1. lexpatti is Queen of Stacks! Here's an older thread with some of her tips and pretty pics:
      http://chowhound.chow.com/topics/603104