Our ratatouille is a versatile ingredient that can be used in a myriad of ways and can cut down dinner prep to mere minutes. Each of these three recipes is only 5 ingredients and takes less than 20 minutes to make. Dinner is served.
Three Ways with Ratatouille 1
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Ingredients
- Pepperoni Ratatouille Pizza
- 1 tin Epicure Ratatouille Niçoise
- 2 prepared pizza bases
- 250g torn mozzarella
- 18 slices pizza pepperoni,
- fresh oregano
- Ratatouille Pasta Skillet
- 200g bite size pasta
- 1 tin Epicure Ratatouille Niçoise
- 125g ricotta
- 30g shredded pecorino
- salt and pepper
- fresh basil
- Smooth Ratatouille Soup with Garlic Croutons
- 1 tin Epicure Ratatouille Niçoise
- 1 slice of day old sourdough, cubed
- 5 g butter
- ¼ teaspoon Epicure Chopped Garlic
- 10 g shredded pecorino
The recipe Three Ways with Ratatouille Kitchen Mode
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1
Pepperoni Ratatouille Pizza
Prep: 5 min. Cook: 10 min. Makes: 2 pizzas (serves 4). Divide 1 tin Epicure Ratatouille Niçoise between two prepared pizza bases. Spread to cover. Top with 250g torn mozzarella and 18 slices pizza pepperoni, between the two. Bake in a 250ºC oven, directly on oven rack, for 10-12 min, until golden. Remove from oven, season with salt and pepper and sprinkle with fresh oregano.
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2
Ratatouille Pasta Skillet
Prep: 5 min. Cook: 10 min. Makes: 2 servings. Cook 200g bite size pasta according to packet instructions. Meanwhile, heat 1 tin Epicure Ratatouille Niçoise until bubbly. Toss with cooked pasta and stir through 125g ricotta and 30g shredded pecorino. Season with salt and pepper. Scoop into bowls and garnish with a good handful of chopped fresh basil before serving.
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3
Smooth Ratatouille Soup with Garlic Croutons
Prep: 5 min. Cook: 10 min. Makes: 1 serving. Blitz 1 tin Epicure Ratatouille Niçoise in a blender until smooth. Pour into a small saucepan and heat through until bubbly. Meanwhile, cut 1 slice of day old sourdough bread into cubes. Melt 5 g butter in a frying pan. Toss in the bread cubes along with ¼ teaspoon Epicure Chopped Garlic and 10 g shredded pecorino, cook, stirring, until golden and toasted. Serve soup with croutons over top.