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Ratatouille

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Preparation info
  • For

    4-6

    • Difficulty

      Easy

Appears in
Nobody Does it Better: Why French Cooking is still the best in the world

By Trish Deseine

Published 2007

  • About

There are two schools of ratatouille-making. One insists on a labour-intensive system of cooking the vegetables separately and uniting them with some form of tomato sauce at the end for a quick finish. The other has a simpler but longer method in which all the ingredients are stewed very slowly together in the same pan from the start. I think the most important rule to follow is to make this dish in season, when the tomatoes are pungently juicy and, like the other team members, hold maximum

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