Ratatouille with Menton lemon (Ratatouille au citron de Menton) from Ripailles: Traditional French Cuisine by Stéphane Reynaud

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Notes about this recipe

  • Franci on August 08, 2011

    I usually make the ratatoille sauteing the single ingredients and piling them up on top of each other, mixing just at the end. This is very nice and easier to put together if I'm short of time. I add courgettes to the ingredients, which are missing (a typo?), I see them in the picture, and I'm using the real Menton lemons. It tastes much much better the day after. I made it also with preserved lemon instead of fresh Menton lemons and it is also a good option

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