How to make fancy ratatouille

This finely chopped ratatouille is the work of Alain Ducasse’s chefs at his restaurant and inn in Provence, France.

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Nutrition Facts

Fancy ratatouille

Amount Per Serving

Calories 186 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 39mg2%

Potassium 1655mg47%

Carbohydrates 39g13%

Fiber 13g54%

Sugar 22g24%

Protein 8g16%

Vitamin A 3016IU60%

Vitamin C 147mg178%

Calcium 96mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Fancy ratatouille

It’s ratatouille with a fine-dining twist.

Cook Time45 minutes mins

Course: Main Course

Cuisine: French

Servings: 4

Calories: 186kcal

Author: Alain Ducasse

Equipment

• Knife
• Peeler
• Garlic crusher
• Pan

Ingredients

• 2 white onions
• 4 garlic cloves
• 2 aubergines
• 2 long green courgettes
• 4 courgette flowers
• 2 red peppers
• 2 ripe tomatoes
• 1 sprig of green basil
• 1 sprig of purple basil
• olive oil
• cooking oil (such as rape seed oil)
• 50 ml sparkling water
• 25 g flour
• salt
• pepper
• sugar

Method

• Peel the aubergines, peppers and one of the onions. Dice them, as well as the courgettes but keeping their skin on.
• Peel the tomatoes, keeping the skins and insides and then cut them into small cubes. Put them in a colander for 10 minutes mixed with salt to drain.
• Crush the four garlic cloves in their skin.
• Sweat the aubergines, peppers, courgette and onion separately, each time with olive oil and garlic. Meanwhile, chop the green and purple basil and set aside, keeping the stems and branches.
• Combine the cooked vegetables, diced tomatoes and basil, and put in the fridge.
• Brown the tomatoes, including the skins in olive oil with the basil branches, the second white onion and a pinch of sugar. Then, gently cook in the oven for 30 minutes at 130-140°C.
• Once cooked, drain the vegetables and save the syrup. Put in the fridge.
• Mix the flour and sparkling water and then brush the zucchini flowers with the mixture. Plunger them into the cooking oil at 170°C for one minute on each side. Once fried, place the flower fritters onto kitchen roll. Season with salt and pepper and set aside.
• Place the thin ratatouille on a plate. Decorate with a courgette flower and the basil leaves. Serve chilled with a drizzle of the tomato syrup.

Nutrition

Calories: 186kcal | Carbohydrates: 39g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 1655mg | Fiber: 13g | Sugar: 22g | Vitamin A: 3016IU | Vitamin C: 147mg | Calcium: 96mg | Iron: 2mg

L’Hostellerie de l’Abbaye de la Celle
10, place du Général de Gaulle
83170 La Celle en Provence
(0)4 98 051 414
[email protected]
abbaye-celle.com/en