Provencal Ratatouille a Traditional Recipe
This recipe comes from the kitchen at Remember Provence, an online boutique for handcrafted products from the region. Prepared in an earthenware casserole this recipe for Provencal Ratatouille enhances the flavours of the ingredients. Every family in Provence has their own recipe for ratatouille, although the ingredients are generally the same the herbs, cooking time and methodology might change slightly.
Serve ratatouille warm as a healthy, tasty side dish to accompany grilled meat or fish. Alternatively, in hot weather serve ratatouille cold with shaved parmesan cheese and bread. Ratatouille is suitable for vegan diets.
What to serve with ratatouille? You can serve with a slow-roasted, lamb shank confit with honey and rosemary. It’s a delight!
What does ratatouille mean? The word “ratatouille” comes from Occitan “ratatolha” (or ratatouio, ratatoulho, retatoulho depending on the place). From the 18th century, the familiar word “rata” is used by the military to designate a stew of different ingredients of meat, bread and mixed vegetables.
Provencal Ratatouille Recipe
The traditional ratatouille recipe wants the vegetables to be brown in olive oil in a frying pan, each one separately. Do not peel them at all. All the vegetables are cooked with their skin to preserve a maximum of taste. Then, they will be mixed and will confit together in an earthenware casserole.
Several variants exist: replace the thyme with basil or add onions, according to taste. Making a homemade ratatouille is not complicated, it's just a bit long, but it's worth it.