Courtesy of Chef Alain Braux
"This wonderful dish is the essence of Provence. The best time to prepare it is in summer when the tomatoes are full of flavor. If you still want to prepare it at other times, I recommend using Muir Glen Organics crushed tomatoes with basil. I know, it’s a sacrilege but it helps you savor this dish at all times. You can savor ratatouille as a main dish, soup, side dish with a nice fish or as a great pizza topping. Here’s the version Helene, my mother-in-law, taught me. Enjoy!"
Chef’s tips: This can be a satisfying dish by itself, eaten warm or at room temperature. The flavors seem to bloom better at these temperatures than when hot. It also is a wonderful side dish with a sautéed filet of white fish. Another trick I learned from Helene, my mother in law, is to prepare or buy a par-baked pizza crust and top it off with ratatouille mixed with one beaten egg and bake. The ratatouille tends to be runny so the egg holds it together. Sprinkle your favorite grated cheese on top: Romano, parmesan, Swiss and enjoy!
For 4 Person(s)