… was the best ratatouille ever.
The secret is to be willing to grate most of a seven-dollar block of fresh Parmesan, and make sure you put a decent amount between every layer. Also make sure every vegetable you use to make it was in the ground/on the vine three days ago at the most.
Between us, HRH and I ate the entire thing. I was expecting to put half of it away for lunches this week. Liam helped us by eating a mushroom or two, a bit of sweet pepper, and some aubergine that I told him was another kind of mushroom, ferried to his mouth with forkfuls of rice.
Evidently I will have to make more. Good thing I have extras of all the ingredients, and it’s dead simple to make.
Ooh! Would you mind posting the recipe, either here or in recipe_trade?
The basic recipe is here:
http://allrecipes.com/Recipe/Ratatouille/Detail.aspx
I used a yellow sweet pepper instead of green, but other than that it was basically identical. Enjoy!
w00t!
Erm… what’s a sweet pepper? The orange/yellow ones, or a different kind altogether?
Green, yellow, red, orange, purple, white — all sweet peppers, so-called to differentiate them from hot peppers. :)
I like using red or yellow instead of green because I find them slightly sweeter.
I missed the word “yellow” in your original comment.
Apparently I can’t read these days. :P
Thanks!
I miss things in my own posts on a regular basis, so I sympathise. :)
I am so excited to try this recipie! Sounds Yummy!