Ratatouille niçoise YR 580 ml
Y. Reynier ratatouille niçoise, cooked in Carpentras with fresh Provence tomatoes and olive oil. Tomatoes, aubergines, courgettes, peppers and onions in chunks, ready to heat. Serve it hot with a roast, cold as a starter, or in an omelette the next day.
Price per kg |
17,59 € |
Description
This ratatouille niçoise carries the Y. Reynier brand, a house founded in 1898 according to the jar, and is made by the Guintrand cannery in Carpentras, in the Vaucluse. The jar states a recipe with fresh Provence tomatoes and olive oil, made in Provence. Tomato leads at 40%, followed by equal shares of aubergine and courgette, then green and red peppers and onion. The vegetables stay in visible chunks in a thick tomato sauce that holds on the plate.
The maker suggests heating it gently in a pan, then stirring in the cooking juices from a meat: it then goes with a leg of lamb, a roast chicken or a pork chop. Cold or lightly chilled, with a drizzle of olive oil, it makes a starter. With leftovers, break two or three eggs into it, beat everything together and make an omelette. It also works as a topping for a thin tart, under an egg baked in the oven or with couscous.
The 580 ml glass jar holds 520 g net. Once opened, keep it refrigerated and eat it within 3 days. You will also find it on the shelves of our shop, 58 rue Tiquetonne, Paris.
Characteristics
- Weight: 0.520 kg
- Ingredients: Tomatoes (40%), aubergines (18%), courgettes (18%), green and red peppers (8%), onions (6%), sunflower oil, olive oil (1%), sugar, salt, modified maize starch, herbs (including CELERY), spices, acidifier: citric acid (E330).
- Allergens: Celery.
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Nutritional values:
Energy (kJ): 275.1
Energy (kcal): 65.8
Total fat (g): 3.76
Saturated fat (g): 0.45
Total carbohydrates (g): 7
Sugars (g): 4.19
Protein (g): 1
Salt (g): 0.85 - Legal name: Ratatouille niçoise
- Best before date: Best before the date shown on the lid. Once opened, keep refrigerated and eat within 3 days.
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