Here's a dish from Nice everyday that goes well with grilled meats. Prepared according to the rules of art, flavors mingle while each vegetable retains its distinct fragrance.Ratatouille is based cooked zucchini, peppers, tomatoes and aubergines carefully simmered with onions and herbs.
Ratatouille recipe: This delicious recipe is traditionally eaten hot as cold and can be served alone or in packing roasted chicken, grilled fish, omelette or pasta. Ratatouille is a dish typical Provençal cuisine.
Method of preparation: Pour the contents of the jar into a saucepan and warm over low heat without boiling.
Chef's Tip: Ratatouille Niçoise is consumed according to your desire: cold input with a drizzle of olive oil and some fresh basil leaves or hot as an accompaniment to meat or fish grilled and adorned with a few black olives. Enjoy!
Origin : The word "ratatouille" comes from the Occitan ratatolha. It is also used in all languages, including English, ratatouille is also said Valentine in the south of France and piperade in the Basque country. With garlic, olives and onions, it is the "Bohemian Languedoc." The origin of the dish is in the area around Provence and Nice. Originally, the word "ratatouille" means in 1778 motley stew.
Ratatouille with olive oil cooked Provencal - Cassegrain
375g
0,83lb
Ingrédients: Eggplant, zucchini, pureed tomatoes, chopped red peppers, extra virgin olive oil, sugar, salt, garlic, lemon juice, flour, thyme.
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Ratatouille is usually served as a side dish, but can also be served as a main dish
(when accompanied by rice or bread)
Ratatouille à la Provençale - Cassegrain
Ratatouille with olive oil cooked Provencal - Cassegrain
375g
0,83lb
Ingrédients: Eggplant, zucchini, pureed tomatoes, chopped red peppers, extra virgin olive oil, sugar, salt, garlic, lemon juice, flour, thyme.
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