Ratatouille Recipe - NYT Cooking
Par un écrivain mystérieux
Description
In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew This recipe calls for seeding and peeling the tomatoes, which is a bit of work But it’s worth it for the intensity of flavor and the velvety texture
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depuis
par adulte (le prix varie selon la taille du groupe)
