Heat for 20 minutes in a bain-marie or 10 minutes in a casserole over low heat.
Discover all our receipes and our culinary advice.
This recipe is inspired by Basque tradition, combining the spiciness of the famous Espelette pepper with the colours and melt-in-the-mouth texture of sweet peppers and tomatoes.
Warm in a pan on a low heat. When the piperade is hot, form little wells and break an egg into each one. Cover and leave to cook for about 7 to 8 minutes until the egg white has solidified. Serve piping hot.
The aubergines are first of all fried in extra-virgin olive oil to give the recipe a slight crispness. The “riste” is then cooked slowly with tomatoes, garlic and Provence basil to soak up the flavours and create the soft texture so characteristic of this dish.
Serve cold on toasted or warm country bread or as an accompaniment to grilled fish or meat.
A truly great Provençal dish! Maison Rivière ratatouille is rich in vegetables (tomatoes, courgettes, aubergines and onions) which are cooked slowly in a tomato sauce flavoured with garlic, thyme and bay.
Serve hot or cold with grilled meat or fish, soft-boiled eggs or an omelette.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.