So many ratatouille recipes exists, and everyone claims to have the authentic one. So I am not going to do that. What I will do, is tell you which features a good ratatouille should have. To give it it’s true French Mediterranean flavours and feel.
- In my opinion a ratatouille should always be full of the original flavours of the vegetables. Meaning that you should *never add water (or any other liquid)! Leave the vegetables on a very bare simmer during the cooking time, and let them cook in their own juices.
- Secondly a ratatouille should never become mushy. The vegetables should be still recognizable in their nice cubes shapes. The reason why you unfortunaly often see a ‘mushy’ one is because many people just turn the heat up and stir at the end, to reduce the liquid. If you want to keep your veggies intact. Than drain the vegetables, and reduce the liquid on high heat into a syrup. Pour the syrup back over the vegetables together with a good high quality olive oil. The high quality olive oil is of great importance, don’t budget on this.
For me this dish is delicious on it’s own, as a main dish with a nice home-made bread. But it is as well very suitable as an accompaniment to many other dishes. Add some steamed herby potatoes, pasta, or rice. The possibilities with this dish are endless. A true delish in so many ways.
What shall we drink with a ratatouille?
Ratatouille shouts for red. You will need a wine that has enough body to deal with the depth and herby flavours of the dish. An Italian Chianti or an Australian Shiraz would work. But if you want to keep things local, than stay with the area of origin of the dish, which in this case would be a Syrah from the Rhone valley.
Extra note on the wine; if you happen to have some good old full bodied red’s lying in your cellar, like an old Bordeaux. Than you might want to consider opening one for a Ratatouille , or similar type of dish. Because with a plant based diet, these red’s stay often untouched.
Good luck, enjoy the process, and most importantly, … ENJOY eating! Please remember to send me some pictures on Instagram , by adding @haricoco1 to your post.
This Ratatouille recipe is part of my new series; ‘Travels of taste‘. We use our taste buds to travel the world and discover the use of our senses and imaginations to meet other cultures through food. So today we find ourselves around the Mediterranean. If you are ready to imagine yourself travelling around the Mediterranean while sensing its salty air & hot summers and tasting its incredible variety of fresh food. Check out my full Mediterranean ‘travels of taste’ post; >>> The Med; Olive oil, herbs & fresh produce.