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Of German descent, Christopher Richard Stein was born on 4 January 1947 [2] [3] in Churchill, Oxfordshire, to Eric Stein (1908-1965) and Dorothy Gertrude née Jackson (1909-1999).
This ratatouille recipe is made with thinly sliced eggplant, zucchini, yellow squash, and tomato roasted over a red pepper tomato sauce. It's a stunning side!
The techniques used are not rigidly traditional: in her recipe for Ratatouille, introduced to Britain by Elizabeth David, Lawson admits that she is departing from David's prescriptions, but states that this does not seem to make much difference as she does not get a "soggy mush" by skipping the hour spent salting the aubergine and courgettes ...
This fall ratatouille recipe works perfectly as a hearty side dish or a delicious vegetarian main. The different colored vegetables look great on the table, too. TOTAL TIME: 1 hour 20 minutes
Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant, brinjal), capsicum (bell pepper), and some combination of leafy green herbs common to the region, such as chives or fennel.
Embellished: I like embellishing a basic ratatouille recipe with fresh herbs or briny ingredients like capers or olives. Sometimes, I add a fresh cheese such asburrata or ricotta or an aged feta.
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The original ratatouille recipe has the vegetables fried before baking. Since at least 1976, some French chefs have prepared the ratatouille vegetables in thin slices instead of the traditional rough-cut. Michel Guérard, in his book founding cuisine minceur (1976), [3] recreated lighter versions of the traditional dishes of nouvelle cuisine. [4]