There is nothing hard about Ratatouille. This dish was originally cooked by peasants. The proletarians like their food simple, hearty and tasty. Just trust me as I am one of their kind. As a result, I don’t think that there is an ultimate recipe for it. I’ll just share what worked for me.
In ratatouille the devil is in the sauce and everyone needs to find their own balance in terms of the amount of it needed in the dish as well as the accent of sauce’s taste notes.
Veggies by themselves will produce a lot of juice and for some this is enough. Some cooks like heavy tomato rich sauce. Some put a lot of gooey cheeses like mozzarella.
I love big tits and bold tastes. Hence, I used a combination of anchovies, shallots, goat cheese and baked garlic in my white wine based sauce.
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