Ratatouille à la Provençale

Ratatouille Provençale

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Preparation info

  • Serve

    4

    • Difficulty

      Medium

    • Ready in

      4 hr 30

Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

I hope you’ve seen the film of the same name, not just because it’s very funny but also because it is about a passion for great food that’s full of flavour – it shows that its namesake dish can satisfy all tastes, from the discerning gourmet to the lover of good home cooking. The word ratatouille comes from touiller, which means ‘to stir round or mix’, and the recipe originates from Nice in the South of France. For me, this dish not only represents but also encompasses the splendour of the South: full of sunshine, colour and the scent of the Mediterranean.

Ingredients

    Method