Ratatouille
This is a recipe for classic ratatouille where we add plenty of red onions, whole garlic cloves, and fennel bulbs.
Confite all the vegetables in olive oil, season with salt and pepper, and add bay leaves. Once the vegetables are well confited, add 3 ladles of good tomato sauce, adjusting the seasoning. In a small cast iron casserole dish, arrange the ratatouille, crack 2 eggs over it, and bake in a preheated oven for 5 minutes until the eggs are semi-cooked.
When serving, arrange 3 beautiful slices of vuletta, some fresh parsley, and 2 twists of the pepper mill. Enjoy immediately!
