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Crumble a la ratatouille

The French do take some dishes out of other countries dishes, but when they borrow they also change and adapt to their own taste, which is what they do with the ratatouille crumble. Parisiens follow fashion in food as in anything else and at the moment the two most popular dishes are ‘le trifle’ and ‘le crumble.’ This is a version of the crumble that I made up which I think mixes the best of that dish, which is something that gives you a lovely crispy topping and a fantastic classic French ratatouille. Ratatouille is a lovely sunny dish from the south of France which combines all those lovely Mediterranean vegetables.

For the crumble topping

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Shiraz, Cabernet Sauvignon and Merlot are the best wines to pair with Crumble a la ratatouille.

 
 

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Posted by Jane462 • 1y ago • Report
I have used the recipe more times than I can remember and it is always well received. I do add a little sugar to the vegetables as I find the tomatoes can be acidic. Sometimes I stir some fresh basil through too if I have some on hand. Sometimes I out some fresh basil leaves in with the crumble when I make it in the food processor to add extra flavour (pesto overtones) and it comes out flecked with green.
Posted by • 2y ago • Report
Love this recipe! I taught it to my students.....it sent down a great!! Michele