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Ratatouille Crudo

Ratatouille Crudo

Ingredients

For Vegetable Mixture:

  • 8 oz Squash Zucchini Fancy/Medium Fresh, julienned
  • 8 oz Squash Yellow Straight Fresh, julienned
  • 8 oz Carrot Fresh, julienned
  • 5 oz Mushroom Large #1 Fresh, sliced thin
  • 4 oz Arugula Wild Fresh
  • 4 oz Cheese Parmesan Shaved Refrigerated
  • 4 oz Parsley Italian Fresh
  • 2/3 oz Caper Nonpareil Import Plastic Bottle
  • 2 oz Oil Roasted Garlic
  • 1/8 oz Salt Table Iodized Bulk
  • 1/8 oz Pepper Black Grind Regular 30 Mesh
  • 3 oz Basil Fresh

For Pea Pesto:

  • 8 oz Green Peas
  • 2 oz Butter Blend 60/40 Solid, Salted
  • 1/8 oz Salt Table Iodized, Pinch
  • 3 oz Extra Virgin Oil Olive, In Tin
  • 1/2 oz White Truffle Oil

For Red Pepper Coulis:

  • 12 oz Red Bell Pepper, Medium
  • 1 1/2 oz Extra Virgin Oil Olive, In Tin
  • 4 oz Shallot, Whole, Peeled
  • 1/2 oz Vinegar Sherry Classic All Natural

Preparation

  1. Vegetable Mixture: Gently toss vegetables with arugula, cheese and herbs. Mix in oil, capers, salt and pepper.
  2. Pea Pesto: Cook and shock 1 cup fresh peas in salted water. Puree with 2 tablespoons each of melted butter, water, truffle oil, olive oil, ¼ teaspoon salt, and pinch of cayenne. Push through sieve.
  3. Red Pepper Coulis: Cut peppers in half, roast in oven 25 minutes, peel skin, add to mixer and add olive oil, shallot, and vinegar and puree until very smooth.
  4. To plate, smear pea pesto in a half-circle on one side of plate. Gently mold vegetable mixture on the plate, slightly covering the pesto. On the other side, squirt several dots of red pepper coulis.

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