Ratatouille Crudo


  • 1 small fennel bulb, thinly sliced
  • 1 medium zucchini, thinly sliced
  • 1 medium yellow squash, thinly sliced
  • 1 large carrot, thinly sliced
  • 5 button mushrooms, thinly sliced
  • 2 cups arugula
  • ½ cup Parmesan cheese, shaved
  • ½ cup Italian parsley leaves
  • 6 basil leaves, chiffonade
  • ¼ cup garlic oil
  • 2 tablespoons capers
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • Pea pesto, recipe follows
  • Red bell pepper essence, recipe follows


Gently toss vegetables with arugula, cheese and herbs. Mix in oil, capers, salt and pepper. 

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 bell pepper essence. 

Makes 2 servings.

To make 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.

To make red bell pepper essence, drain liquid from 28-ounce can diced tomatoes and oven dry in preheated 350 F oven until dry to the touch. Puree until smooth with 1 roasted red bell pepper, ¼ cup garlic oil, 2 garlic cloves, ¼ cup canola oil, 1 teaspoon smoked paprika, salt as needed and pinch of cayenne. 

Chef Deb Paquette, Etch, Nashville, Tennessee