Today, I am illustrating a use for home-made Ratatouille that is a something of an Italian-Provencal fusion. Quite simply, it is little more than the delicious Provencal relish piled atop Italian Bruschetta.
Usually, Bruschetta is drizzled with olive oil (and it can be delicious with nothing more than this other than ‘scrubbing’ the grilled bread with a piece of raw garlic). Here, though, after grilling my slices of Baguette style bread in a ridged grill pan, I spread them with butter and it allowed it to melt before adding the Ratatouille. This made for a lovely snack and would also be a terrific Antipasto as part of a larger meal…
Ratatouille has its roots in Provence, and commonly associated with Nice. It is something of a melange of vegetables, stewed or braised with the seasonings of the region… Thyme, Garlic, Basil, etc. … but there are many variations. The main ingredients typically include Eggplant, tomato, onion, and bell pepper, but zucchini and fennel often appear, with mushrooms and black olives being added in some recipes.
Most traditionally, the main ingredients are individually sautéed with a little olive oil, and then finally cooked together until everything gets nicely blended with a rich ‘creaminess’. These days, Balsamic vinegar is often added, with white wine also being used in some cases. The dish could be served hot, as a side dish, but it is often served at room temperature, on its own, or with other foods, essentially in the manner of a relish.
For today’s recipe, I am also doing a two stage cooking but, here, I am roasting some of the vegetables before-hand and then letting them sit overnight with some aromatics to develop flavor before finishing with the ‘saucier’ portion of the recipe … Continue reading “Ratatouille”