The name translates to Hunters’ Sauce, and it goes with just about anything a hunter would bring home: game birds, rabbits, venison, and boar. It also works very well with our more ordinary food: beef, pork, chicken, turkey, and lamb.
There’s quite a lot of chopping involved in making a big pot of ratatouille, but I find it very simple and definitely worthwhile. You might like to make this an afternoon project with a friend, splitting the results.
This is not a quick recipe, but it’s a great one to make ahead of time. Don’t let the long list of ingredients deter you from making this. If you break it down into steps, it’s not challenging at all: prepare the leaves,
In a large stainless or cast-iron skillet over medium-high heat, cook the diced bacon until the fat has rendered, and the bacon is golden and crisp. Drain the bacon on a paper-towel lined plate and reserve for later.