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“Much more than a Proust madeleine, ratatouille is cult”, for Stephanie Le Quellec. On Instagram, the two-starred chef wanted to share her own recipe inspired by her grandmother’s. “Purists will rise up, but too bad”, she says in her publication. Change is good. “Taking ownership of the recipes, adding a lot of love and feeling to them, and so on a great classic is much better even though it has been freely interpreted”explains Stephanie Le Quellec. “So yes […] the vegetables are cut in large chunks and not in mirepoix and are not pan-fried individually” but this is certain: this dish could well be honored on the menu of his restaurant La Scène. To obtain a ratatouille worthy of a chef, here are all the steps to follow.
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Brown the onion cut into large pieces, the crushed garlic cloves, the seeded and peeled peppers, as well as the potatoes cut into eighths in four spoons of olive oil over low heat. Let everything cook for 10 minutes.
Add the bouquet garni with the aubergines, the courgette sections and the peeled and halved tomatoes.
Add the Iberian ham rind, salt and Espelette pepper. Then, cover and cook the ratatouille for 1 hour over low heat.
Tarte, cake, crumble… In order not to waste, we have listed several easy and quick recipes to make with leftover ratatouille!