Tumbet recipe, This is a colorful vegetable dish unique to Mallorcan cuisine, where potatoes, eggplant, zucchini, and peppers come together in a tomato sauce. The vegetables are layered and briefly baked in the oven to allow the flavors to blend. Traditionally, it is prepared with vegetables; those who want a more intense aroma can optionally add ZEL bone broth to the tomato sauce.
What is Tumbet?
Tumbet is a traditional vegetable dish synonymous with the Spanish island of Mallorca. Potatoes, eggplant, zucchini, and peppers are cooked separately; then layered in a garlic and tomato sauce. It can be served hot, warm, or cold, making it suitable as both a main course and a side dish with meat, fish, and egg dishes.
Ingredients for Tumbet Recipe
- 2 medium potatoes
- 1 medium eggplant
- 1 medium-sized zucchini
- 1 red bell pepper
- 1 green pepper
- 3 large tomatoes or 400 grams of grated tomatoes
- 3 cloves of garlic
- 1 bay leaf
- 4-5 tablespoons of olive oil
- Salt and pepper
- 80-100 ml ZEL Bone Broth
How to get to Tumbet?
- Slice the eggplant into round slices, lightly salt them, and let them sit for about 15 minutes. Then, pat the surface dry with paper towels.
- Slice the potatoes and zucchini to about the same thickness. Cut the peppers into large pieces.
- Cook the vegetables separately in a pan with a small amount of olive oil until they are browned. For a lighter result, you can also bake the vegetables in a 200°C oven on a baking sheet lined with parchment paper.
- For the sauce, sauté the garlic briefly in olive oil. Add the peppers, grated tomatoes, and bay leaf.
- If you prefer a more intense flavor, add 80-100 ml of ZEL Bone Broth to the tomato sauce. Cook for 8-10 minutes without thinning the sauce too much.
- Arrange the potatoes in layers in the baking dish, followed by the eggplant and zucchini. Spread the prepared tomato and bell pepper sauce over the vegetables.
- Bake in a preheated oven at 180°C for 15-20 minutes. Let it rest for 10 minutes before serving.
Tumbet with ZEL Marrow Bone Broth
This is a classic tumbet vegetable recipe. Those who want a deeper and more balanced flavor in the tomato sauce can substitute the extra water in the recipe. ZEL Bone Broth Alternatively, you can use it. ZEL Collagen-Enriched Premium Bone Broth It can also be used as a flavor base in dishes and sauces. Those who wish to preserve the traditional and vegetarian character of the dish can skip this step.
Key Points in Building a Tumbet
- Chopping vegetables to similar thickness ensures they cook evenly.
- Salting the eggplant and letting it sit helps remove excess moisture.
- The sauce shouldn't be too watery, as this helps the layers retain their shape.
- Allowing the food to rest briefly after taking it out of the oven helps the flavors to meld.
- You can prepare a lighter tumbet by choosing the baking method instead of frying.
How is Tumbet served?
Tumbet can be served as a standalone vegetable dish, or alongside eggs, grilled meat, or fish. Allowing it to rest at room temperature allows the flavors of the tomato sauce and vegetable layers to become more pronounced.
What is the difference between Tumbet and Ratatouille?
Both dishes highlight the vegetables of Mediterranean cuisine, but their preparation methods differ. In ratatouille, the vegetables are usually cooked together in the same pot or baking dish. In tumbette, potatoes, eggplant, zucchini, and peppers are cooked separately and then layered. The more prominent use of potatoes and the addition of a garlic-tomato sauce on top of the layers are characteristic features of tumbette.
Can the Tumbet recipe be prepared in advance?
Yes. You can prepare the tumbet a day in advance and store it in the refrigerator, covered. Before serving, you can heat it in the oven carefully or let it cool to room temperature before serving. Consider the freshness of the ingredients you used regarding storage time and temperature; do not leave the version with added meat or bone broth at room temperature for a long time.
Frequently Asked Questions
Tumbet is a dish from which country?
Tumbet is a traditional dish from the Spanish island of Mallorca.
Can Tumbet be made in an oven?
Yes. While the traditional recipe involves frying the vegetables separately, for a lighter result, the vegetables can be pre-baked and then re-baked with the sauce.
Is Tumbet best eaten hot?
Tumbet can be served hot, warm, or cold. The vegetables absorb the sauce better, especially when left to rest for a short time.
Can tumbet be prepared with bone broth?
Yes. It's not mandatory in the traditional recipe; however, adding a small amount of bone broth to the tomato sauce can give the dish a more intense flavor.
Source
For the traditional structure of the recipe Tumbet Mallorquí recipe from the Official Gastronomy Portal of the Balearic Islands. It is based on.
