Jacques and Claudine Pépin: Gratin of Tomato and Bread

Jacques and Claudine Pépin make Gratin of Tomato and Bread at the 2009 F&W Classic in Aspen.

Jacques and Claudine Pépin make Gratin of Tomato and Bread at the 2009 F&W Classic in Aspen.

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Do I have to follow the recipe? Oh yeah because you always do. [LAUGH] Okay. I have some grape tomatoes here. Put bread in it you know and you better get the recipe to know what I have in there. You need parsley. Pepper, we have ground pepper. Good amount of nice olive oil. There you know you also have a virgin olive oil. We have a head of garlic. Okay, put some [UNKNOWN] cheese in there Claudine.>>Okay>>Okay, I'm putting like a good two clove of garlic. [SOUND] [FOREIGN] Did you put salt and pepper? I put salt and pepper in it. I have 500 witnesses here [LAUGH] OK, garlic. I have parsley in there Yes. No Well let's put some anyway. [LAUGH] So we have tomato, we have bread, will absorb the juice of the tomato. We have all of this. So we mix this together. And then we put that in a gratin dish. You can do that ahead of course. Beautiful gratin dish. [UNKNOWN] A little more. Now I had a tray. A little more cheese on top, here and there. That goes into the oven. First dish, and finally, you have that gratin over tomato. As you can see, the tomato offsets the [UNKNOWN] because they kind of pop in your mouth, and you can burn yourself. But you do small individual gratin like that, the bread is really crunchy. You have cheese on top. You can put more cheese on that. Can put a dash of olive oil extra, and you have a great, very easy type of tomato [INAUDIBLE]. [APPLAUSE]
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Jacques and Claudine Pépin: Gratin of Tomato and Bread


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