Serves 4:
For the tomino
- 4 tomino cheeses
- 8 tablespoons of honeydew honey
- 30g of lightly toasted pine nuts
For the ratatouille
- 3 courgettes
- 3 firm tomatoes
- 3 peppers
- 1 aubergine
- 1 golden onion and 2 red onions
- 3 cloves of fresh garlic
- 1 bunch of mixed herbs (basil, parsley, chives)
- Chestnut honey
- Extra virgin olive oil
- Red wine vinegar
- Salt and pepper
To prepare the ratatouille
Trim and wash and vegetables, peel the garlic and onions, then wash, dry and chop the herbs. Mix together an emulsion using 6 tablespoons of oil with 2 of vinegar, 2 of honey, 2 of chopped herbs and 2 cloves of garlic chopped in half (to be discarded later), a pinch of salt and some ground pepper. Chop the vegetables into regular sized pieces and place them in a non-stick oven tray with a drizzle of oil. Bake in the oven at 180°C for 45 minutes, then leave them to cool a little. Dress with the honey vinaigrette and sprinkle with herbs.
Preparing the tomini
Heat a griddle pan for searing the tomini. Meantime, heat the honey in a small saucepan. Sear the cheeses on the griddle, turning them carefully as soon as the side being cooked forms a golden crust. Once cooked on both sides, transfer them to a plate drizzled with lots of honeydew honey and sprinkle with the pine nuts. Finally, arrange the tomini on or alongside the ratatouille. Serve hot.
