Even the humblest onion is transformed into something glorious in ratatouille (rat-ta-TŌŌ-ee), a one-pot wonder, a jewel of Provençal cooking, and an easy-to-master minimally stewed beauty.
It’s been a glorious ratatouille summer. After a couple of days, it gets super mush-y and turns into a perfect dip for a charcuterie plate. And the flavors become so intense! Will miss the summer flavors 🌸
Years ago, in a time before I understood the nature of cookery and the melding of flavours, I lived in a studio in Paris and survived (almost literally) on ratatouille and over boiled rice. It took me years to build up the courage to make it again. Now, I back in love with it (well almost) and make it quite often, although I like to pan/pot fry it in stages before mixing it together with thyme and infusing. Thanks for the memories, the recipe, and the reminder to make some soon.
One of my favorite dishes. Full stop. I use the recipe/method (because is it really a recipe?) in an old Joy of Cooking that I’ve owned for at least 20yrs and whose pages have seen better days. Leftovers sometimes get some Italian sausage mixed in to extend it a bit but it’s always served with some good bread.
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It’s been a glorious ratatouille summer. After a couple of days, it gets super mush-y and turns into a perfect dip for a charcuterie plate. And the flavors become so intense! Will miss the summer flavors 🌸
Bravo! Coolio idea . . . .
Years ago, in a time before I understood the nature of cookery and the melding of flavours, I lived in a studio in Paris and survived (almost literally) on ratatouille and over boiled rice. It took me years to build up the courage to make it again. Now, I back in love with it (well almost) and make it quite often, although I like to pan/pot fry it in stages before mixing it together with thyme and infusing. Thanks for the memories, the recipe, and the reminder to make some soon.
Happy to stir up memories in exchange for such a lovely story!
Just in time! 😎
One of my favorite dishes. Full stop. I use the recipe/method (because is it really a recipe?) in an old Joy of Cooking that I’ve owned for at least 20yrs and whose pages have seen better days. Leftovers sometimes get some Italian sausage mixed in to extend it a bit but it’s always served with some good bread.
Summer vegetables at their best!