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NOHome Cooking Sessions with @lecreuset : Ratatouille. Carefully layered with a deep roasted flavour. Cooked in my Round Dutch Oven in the new Riviera colourway – a breezy blue-green inspired by the Mediterranean coast. #LeCreusetPartner 😍
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1) Slice aubergine, zucchini and tomato into even rounds, around 3-4mm thick. Season lightly with salt and set aside.
2) For the sauce, roast red peppers, tomatoes and shallots at 220°C in your Le Creuset enameled cast iron skillet until nicely softened and thoroughly charred.
3) In your Le Creuset Braiser, bring a drizzle of olive oil to medium heat and sauté finely diced onion, carrot and celery for 6-8 minutes until softened.
4) Add the roasted vegetables, a splash of white wine and some chicken stock. Simmer gently for 20 minutes.
5) Blend until smooth, then season to taste.
6) Spoon the sauce into the base of your dish and spread out evenly.
7) Layer the sliced vegetables tightly over the top, alternating colours for that classic finish.
8) Brush with olive oil and thyme, season lightly, then cover with a cartouche.
9) Bake at 180°C for 45 minutes, then uncover and bake for a further 15 minutes until tender and slightly caramelised.
10) Rest for 10-15 minutes before serving to allow everything to settle. Finish with a drizzle of good olive oil.
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A dish like this is all about patience and control - gentle heat, even cooking and letting the pan do the work. Le Creuset delivers on that every time, with incredible heat retention from the cast iron and an enamel finish that’s built to last and easy to clean. The new Riviera colourway brings a fresh, vibrant feel to the kitchen too. It’s a proper centrepiece that looks just as good on the table as it does on the hob!
@notorious_foodie
