Ratatouille consists of a well-known pairing of zucchini, eggplant, tomatoes, bell peppers, onions and herbs. All these ingredients reach their peak in August and each one of them resembles the pure taste of summer. Unfortunately when prepared as a ratatouille, the classic vegetables lose both their vivid color spectrum as well as their distinct textures. For this dish I wanted each and every ingredient to stand for its own with it’s unique taste, color and texture. Of course in the final result the flavors didn’t melt together as in a classic ratatouille. But served in this decomposed way, many different combinations of the vegetables can be discovered and enjoyed.
During summer the youth division on3 of the Bavarian Television (BR) is touring across Bavaria and broadcasts each week from a different city. Last week their tour bus stopped in Erlangen, the town I live in. Fortunately, the program directors decided to talk about foodblogging and invited 3 local foodbloggers from the surrounding area: Kathi (Kochfrosch), Sylvia (Rock the Kitchen) and me. It was nice to meet Kathi and Sylvia, since until recently I didn’t even know that there were other foodbloggers so close nearby. We were asked some questions about foodblogging and in the second part of the show we had to prepare some “food porn” using a few provided ingredients. The show was recorded on last Wednesday and aired both on the BR-alpha and BR channels. If you missed the show: it is available online at the on3 website.
Before the live show, Kathi, Sylvia and I were asked by the tv crew to join a skype meeting, where we helped one of the shows hosts prepare and cook a menu for his guests. The whole dinner was filmed and the resulting short film screened during the live show. I had to provide a recipe for the main course, so because I knew the show would air sometime in July, I planned a refreshing summer dish. The guests seemed pretty amazed, so hopefully others might would want to prepare this dish as well. Because I started myBites in last August, the recipe for the basil-trout rolls was featured on my (long-running) Hungarian foodblog only. Since now it’s exactly the right season for this dish (and due to the recently aired show on BR) I decided to share the recipe in English, too.