Buchmann Bakery & Restaurant Distributor – Southern California’s Premier Ingredient and Packaging Supplier, Located in San Diego County
Buchmann Egg Bakery & Restaurant Supply

Spruce Up Your Menu with an Early Fall Ratatouille!

Now that fall has officially begun, there are endless amounts of delicious vegetables that are becoming ripe. A ratatouille is a unique dish that would be a beneficial addition to any menu. With delicious chanterelle mushrooms, eggplant, parsley, mouth-watering cheeses, and more, it is the perfect comfort food that everyone loves. Cotati Food Service is proud to offer all of the necessary ingredients that you need to create this dish. Our product catalog is linked below with each desired item.


1 pound fava beans
1 pound shelling peas
3 bunches French breakfast radishes
1⁄2 pound chanterelle mushrooms
1 pint cherry tomatoes
1 eggplant
5 tablespoons canola oil, divided Salt and pepper to taste
1 pound cipollini onions
4 cloves garlic, chopped
1⁄4 cup dry white wine
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped marjoram
1 tablespoon cultured butter
1⁄4 cup grated tomme or Gruyère cheese
2 tablespoons pine nuts, toasted

Preliminary preparations:

Clean and blanch fava beans in boiling salted water, rinse under cold water, then slip off their outer skins. Shell peas and blanch briefly. Save yourself a step and re-boil the same water from the fava beans.

Cut breakfast radishes in half lengthwise and roast briefly in a sauté pan until just beginning to soften and turn lightly golden.

Trim chanterelles, cutting larger ones in half. Halve cherry tomatoes. Medium dice eggplant.

Preheat oven to 350°. In a hot sauté pan, add 2 tablespoons canola oil, salt and pepper then add whole cipollini onions. Roast in oven for 7 minutes, cool and peel onions, cut into quarters.

Ratatouille Assembly:

In a hot sauté pan, add 3 tablespoons canola oil and chopped garlic, and sauté lightly. Add cherry toma- toes, sauté until skins become lightly blistered. Add chanterelles, sauté 3 minutes. Add diced eggplant, sauté until tender (3–5 minutes). Add blanched peas and roasted cipollini onions. Add white wine, sauté until liquid is reduced to 3⁄4 of the original volume. Add chopped parsley, marjoram, radish halves and fava beans. Finish with 1 tablespoon cultured butter. Garnish with grated cheese and toasted pine nuts. Serve hot.

This dish will be a great fall addition to any menu, with the perfect texture and taste. Contact Cotati Food Service today to learn more about how we can supply your foodservice needs!

Subscribe to our Newsletter to get all the Latest Updates.

Newsletter Signup
We will never ever sell, distribute, or lease your email address.
Skip to content