ratatouille served with saffron rice

We’ve all heard about or seen the movie Ratatouille. In one of the final scenes, Linguini the chef, overwhelmed by the responsibility and role, attempts to serve a dish with which to surprise the restaurant critic Ego at the French restaurant where he works. In the end, Remy, the rat – the star of the movie – metaphorically pulls out of thin air a sublime Ratatouille and which leads to the restaurant critic to retire from his profession, but not before writing a review in which he states that Remy is the finest chef in France.

Today we will recreate the sensations experienced by Ego when he tasted Remy’s Ratatouille Remy (including here the actual scene of the movie). We will learn to cook a grilled steak with rice and ratatouille served with rice, with Jamie Oliver as our teacher. And so as to give the dish that truly authentic flavour, we’ll season it using some saffron threads.

The Recipe


First, we cook the rice, adding saffron, half a lemon and a pinch of salt to taste.

Ratatouille (Stew Vegetable Dish)

Meanwhile, cutting the zucchini (or courgette) lengthwise and the eggplant into cubes. Placing the vegetables onto a grill until they are grilled to perfection.

Cut the peppers into julienne strips, and peeling a red onion. Placing the peppers and onion into a pan with anchovies, spicy sauce (Harissa (Tunisian hot chilli sauce or paste) depending on the recipe), minced garlic and one (1) tablespoon of oil. Cut once again the zucchini (or courgette) and eggplant into smaller pieces and add to the pan, along with vinegar. Adding tomato sauce to the mixture.

When just at that point of being cooked, add a few basil leaves for seasoning and flavour.  Serving the rice next to the ratatouille. Dressing the dish with yoghurt to make it tastier and to add that a burst of freshness.


Whilst the ratatouille is cooking, rub the steaks in salt, paprika and oil prior to placing onto the hotplate. Cook until done on both sides, checking them every minute so as not to burn the steaks.

On a chopping board chop the parsley. Add mustard and virgin olive oil. Season with salt and pepper and squeeze lemon juice onto the board. When the steaks are ready, remove them from  the hotplate and stir onto the mixture to imbue them with flavour. Cutting the steak into thin slices to serve.

Including here a video where the chef himself explains how to cook this delicious recipe in just 15 minutes. We encourage you to try out and cook the dish and then tells us via Twitter and Facebook how well the dish turned out. You can also upload a photo to our Instagram account to share it with the community.

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