Chef Cedric Fichepain shares his grandmothers’ recipe as well as his journey to the United States.
Although, ratatouille became the synonym of the French cuisine after the animated movie with the same title came out in 2007, the dish has long been a staple of the southern French cuisine.
A vegetable stew, ratatouille gets its flavor from salt, spice, and especially herbs. Herbes de Provence, herbs of Provence in English, is a combination of at least five base herbs, all grown in the Provence region, hence the name of the seasoning.
Cedric Fichepain came to the United States to study at the University of Nebraska at Omaha in the mid 1990s. Cedric made Omaha, Nebraska home after meeting Desarae, his now wife and mother of their three sons, while at UNO.
The French student of the 1990s is now THE French chef of the area.
A Certified Executive Chef, Fichepain owns and operates Le Voltaire French restaurant and two Le Petite Paris French Bakery shops in town.
Enjoy this Sunday meal and if you decide to try this recipe, please send us photos at [email protected]. We will feature them in the program.
Spice & Recipe is a weekly show that you can watch locally in Omaha, Nebraska on KPAO-TV, Cox 22 or Century Link 89, and worldwide on the NAM YouTube channel or this website.
RECIPE: RATATOUILLE | FRANCE
SPICE: HERBES DE PROVENCE
Serving size: 4 people
- 1 large onion, thickly sliced lengthwise
- 1 green bell pepper, sliced lengthwise
- 1 red red pepper, sliced lengthwise
- 1 eggplant, cubed
- 1 green zucchini, quartered and cubed
- 1 yellow squash, quartered and cubed
- 4 cloves of garlic, smashed and sliced
- 1 28 oz. can of whole peeled tomatoes
- 2-3 bay leaves
- salt to taste
- pepper to taste
- 1 tablespoon herbes de Provence
- 1-2 tablespoons olive oil
In a Dutch oven or cast-iron deep frying pan with a lid, sauté onion in olive oil until translucent. Add vegetables and mix well, followed by tomatoes, also mixed well to have them spread evenly. Sprinkle garlic on top of vegetables and season with salt, pepper, herbes de Provence, and bay leaves. Do not mix.
Cover the pot and let it simmer on medium low heat for 45 minutes to one hour. Add salt, pepper and herbs to taste. Do not eat bay leaves.
Serve ratatouille as a stew or as a topping for pasta or rice. Bon Appétit!
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