Ratatouille

Method

A refined take on ratatouille, where each vegetable is prepared separately to enhance its texture, colour, and flavour.

Green vegetables – such as zucchini and green beans, or, depending on the season, snow peas, asparagus tips or puntarelle leaves – are blanched briefly in lightly alkaline water (with a pinch of baking soda). Cooking times vary: just a few seconds for delicate leaves, about one minute for snow peas, and 2–4 minutes for green beans. After cooking, plunge them into iced water to fix their vibrant colour and neutralize the taste of baking soda.

Onions and bell peppers are gently stewed with a little extra virgin olive oil and a clove of garlic, preferably fresh.

Cherry tomatoes are slow-cooked confit-style using an air fryer. The same method is applied to diced eggplant.

All vegetables are then brought together in a serving dish, seasoned with salt, white pepper, and a drizzle of delicate extra virgin olive oil – ideally from Liguria or Provence. Fresh herbs such as mint, marjoram, basil, and, if available, a few lavender flowers add aromatic finesse.

For extra flavour and decoration, add preserved lemon peel and pitted Taggiasca olives.

This ratatouille can be enjoyed cold or warm, and is especially delicious the next day, reheated and served on a slice of toasted rustic bread.