Ratatouille Recipe a Traditional Dish from Nice
Provencal Recipes · Side Dish · TasteRatatouille, 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
Rouget stuffed with Ratatouille
This recipe is a three-in-one combination of my mother's ratatouille and tapenade for a delicious stuffed rouget.
Check out this recipe
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.
Check out this recipe
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.
Check out this recipe
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.
Check out this recipe
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Figues Sauvage Wild FigsRelated Provence Articles
Leftover Eggplant Make a Savoury Caponata Tart
May 31, 2021
Recently, I shared my simple vegetable Napoleons with you as a side dish for the goat cheese-stuffed chicken. If you make it, you will probably end up in the same boat I did: lots of leftover parts — zucchini, yellow squash, eggplant, tomatoes. While that sounds like all the fixings for a good ratatouille, there’s …
A Quick Summer Salad with Zucchini Squash
July 31, 2020
Regardless of location, there is probably nothing I like more than visiting a farmer’s market in the summer. However, if I were honest the daily Provencal marchés and Italian mercatos have a certain amount of charm that our local market lacks. However, with travel restrictions this year, I have been a regular at the nearby …
Grilled Sea Bass with Romesco Sauce
July 8, 2020
Romesco sauce originates from the fishing community in Catalonia, Spain. A place where red peppers, garlic and a bit of piment are well-entrenched in the local cuisine.…
Eggplant Cakes with a Pesto Sauce to Start the Evening
May 8, 2019
They prepared several delicious dishes for the evening, but these Eggplant Cakes in a Tomato Pesto Sauce were my favourite. You can serve this recipe as an appetizer, the first course for a dinner party or even at lunchtime with a green salad. Think of this as a savoury cake. Once the eggplant is cooked, simply combine with the rest of the ingredients and bake. The dish can be served with the pesto sauce (below), a tomato sauce or combine the two for a rich flavour experience.…
No Comment