Classic Ratatouille is one Provencal fare where chunks of vegetables are cooked like cooking ragout of vegetables. An article in the New York Times emphasizes on the pairings that go when ratatouille is cooked in the traditional way. Facts provide that the full flavor of Ratatouille, whether it is grilled or broiled comes when veggie are cooked separately and then assimilated together with seasonings.
Ratatouille is one disciplined Italian dish that claims serious serving as a main dish with either bread or steak, but with none other than smoky flavors along with a fruity Merlot or Cabernet.
The point here is the fully developed flavors of Ratatouille mellows down in a day or to and therefore diners often find it melting down with complementary smoky and full in flavors. However, there is an edge to Ratatouille that has recently developed by chefs to perk-up the trend set by the age-old classics in manifesting themselves in different forms to attract diners.
In case of Ratatouille it is no more just a main course but it has finally budged from its rigid culinary limitations to mingle with and impart flavor to scrambled eggs, crepe stuffing, served with crackers as an hors d’oeuvre, as a side-dish to salads, with wontons and as a vegetable topping for pasta and pizza. The humility of the vegetable ragout is more than appealing when it is reported to be paired to sophistication.
