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Since summer entertaining should be a breeze, this collection, designed with simplicity in mind, features 20 easy-to-follow recipes and a few menu suggestions. Download this PDF, which includes recipes for starters, main courses, side dishes, and desserts.

Ratatouille Recipe a Traditional Dish from Nice

Provencal Recipes · Side Dish · Taste

Ratatouille, pronounced ra-ta-too-ee, is a delicious vegetable stew from Nice, commonly found all over Provence and the South of France.  I have to mention that it was this long before the Pixar film of the same name, and the reason I say that is that if you google “ratatouille”, the film comes up first. So wrong! Continue reading here for Phoebe’s recipe.

More Ratatouille Recipes

Niçoise Ratatoille - La Ratatouia Nissarda
The secret of a good ratatouille is to fry each vegetable separately before the onion and tomato are added. The talented cook obtains a mixture of tender vegetables and not oily mush. Prepare ratatouille in large quantities because it can be eaten hot or cold. Serve as a main course with meat or fish, a side dish, or an omelette. While ratatouille can be eaten cold, it is best reheated.
Check out this recipe
Ratatouille Nice Ratatouia Nissarda
Rouget stuffed with Ratatouille
This recipe is a three-in-one combination of my mother's ratatouille and tapenade for a delicious stuffed rouget.
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Rouget Ratatouille Provencal Cooking
Provençal Ratatouille Recipe
The traditional ratatouille recipe calls for vegetables to be browned in olive oil in a frying pan, each one separately, without peeling them at all. All the vegetables are cooked with their skins to preserve the maximum taste. Then, they are mixed and confit together in an earthenware casserole.
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Provencal Ratatouille Recipe Traditional Terracotta Casserole Pottery
Mama Régine's Ratatouille from Cassis Bistro
Ratatouille is a delightful aromatic casserole. This bright and chunky summer vegetable blend will compliment any roasted or barbecued meat dish.
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Ratatouille Recipe Cassis Bistro
Ratatouille Tian Estival
This tian is easy to prepare. It can be served hot from the oven or at room temperature. This baked ratatouille casserole is a variation on the traditional Provencal recipe.
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Le Pistou Cookery School Uzès Ratatouille Tian
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Phoebe Thomas

Phoebe Thomas carries two passports, British and Australian. She married a Frenchman, and now the couple lives in Provence with their two children. This bilingual and multicultural family has travelled extensively to Asia, Eastern Europe, and Australia before settling in Roquefort-les-Pins in 2007.

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