Recipe “Loop of tomatoes and peppers”

Recipe “Loop of tomatoes and peppers”

The seasonality of the cuisine of yesteryear perhaps involved a bit of repetitiveness but to the benefit of sustainability. This is the case of “Lu frecantò”, the Marches version of ratatouille, combined with a Ciù Ciù Pecorino Merlettaie wine.


  • 1 large purple eggplant
  • 3 dark zucchini
  • 3 carrots
  • 2 sticks of celery
  • ½ onion
  • ½ yellow pepper
  • ½ red pepper
  • 2 potatoes
  • 2 beefsteak tomatoes
  • basil

Clean the vegetables after washing them and cut them into regular chunks so that they cook evenly. In a pan, brown the onion with the peppers, then add the celery and carrots, then the courgettes. Cook covered for ten minutes over medium heat then add the aubergines with the potatoes. Leave to cook until three quarters of the way through cooking, then add the tomato. Finish cooking. Serve with basil cut into julienne strips and a drizzle of raw extra virgin olive oil.

Recommended wine

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