Bistro by Washburn Hutton Laura;

Author:Washburn Hutton, Laura;
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2020-07-17T00:00:00+00:00

Simple dishes

Ratatouille

I first learned to make ratatouille from a friend’s mother in her kitchen in Aix-en-Provence. Her method involves adding each vegetable separately, in the order which best suits their cooking requirements. It does make a difference because I’ve rarely tasted a ratatouille as good. It is also important to season each vegetable ‘layer’ individually. Finally, I prefer my ratatouille vegetables to be distinct from each another, so cut the pieces medium-large, about 3–4 cm/1½ inches. Serve with crusty bread.

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