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3
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Everybody's ratatouille recipe is different!,
November 28, 2007
By Gigi4
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"This is an interesting recipe for ratatouille, but a bit watery. I suggest you look up M.F.K. Fisher's recipe, which she learned from her French landlady in Dijon in the late 1920s. (It's in her book about her time in Dijon, which is a wonderful read.) Her recipe uses essentially the same ingredients, but calls for packing them tightly into a casserole and roasting them for a long time.
I find that if I roast the vegetables in my ratatouille first (400 to 450 degree oven until they are browned and the skins of the peppers are blackened) that the flavor is much deeper. I also pour a generous dollop of olive oil over the dish before baking it or sauteeing it.
Gigi"
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112 of 116 people found this review helpful.
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