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 recipeSaint-Tropez - Jewel of the French Riviera: Full day tour with a winery visit
Spend your day as a movie star in Saint-Tropez! The departure is set early in the morning to avoid the traffic towards the legendary town, with which a thousand stories are associated. The experience will start with a tour of this enchanting small fishing town of Saint-Tropez, which inspired numerous painters and whose beauty of the port always attracted the cinematographic world.
Book this ExperienceLegal
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Recipe for Eggplant Gratin with Parmesan and Tomatoes
September 26, 2022
Let me start by saying this is not eggplant parmesan. Yes, it has eggplant and includes Parmigiano-Reggiano, but it is not the dish you might expect. This side dish is delicious in every season. Serve hot in the fall and winter and at room temperature in other months. The eggplant is not floured, egged, dredged …
A perfect late summer appetizer – Financiers aux Courgettes (Zucchini Financiers)
September 19, 2016
Financiers aux Courgettes – little zucchini cakes – fit the pot luck bill perfectly. Typically in French cuisine, a financier is a small, airy cake, often with an almond flour base, that is eaten for dessert. I prefer savoury financiers which lend themselves to a myriad of combinations - sausage and cheese, spinach and cheese, olive, walnuts and cheese…
Zucchini Rolls a Vegetarian Cooking Class
March 29, 2021
Simple to prepare, these zucchini rolls bring together the abundant produce of Provence with the wonderful cheeses of Italy. Prepare the dish as a vegetarian main course, or as a side dish with a protein of your choice. I like to think of it as a lasagna without the noodles. These zucchini rolls were included …
Made in Dorset: Ratatouille Recipe Inspired by Provence
October 17, 2014
We’re still going strong with homegrown tomatoes, courgettes and aubergines here in Dorset, and with a solitary, ripe pepper this week (yes, just the one), the whipping up of a ratatouille seems unavoidable. Now, if Jacques Médecin is to be believed, each of the vegetables should be cooked separately before being combined into the final …
No Comment