Succulent Saturdays – Recipe of the Week

By August 17, 2013 News, Posts No Comments

Ratatouille Tian via ‘The French Market Cookbook’
“Is there a better summer dish than ratatouille? The Provençal classic makes use of some of summer’s best bounty—tomatoes, eggplant, and zucchini—for an elegant, simple stew that can be served at any temperature, any time of day. The version in Clotilde Dusoulier’s new book, The French Market Cookbook, is made as a tian, or casserole, with paper-thin slices of vegetables, à la Ratatouille (the movie). And while it looks far more elegant than its pot-stewed cousins, this tian is not much more difficult to make, as long as you’ve got a mandolin handy. If not, just think of this as a good excuse to sharpen your knives and practice your slicing skills.”
Ratatouille Tian
Photo: Françoise Nicol

For more of my favorite recipes check out my collection on Foodgawker

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