Recipe of Aragonese ratatouille

Enjoy this recipe of chef Joaquín Muñoz Arriaga with the wine Pajarilla.

Aragonese ratatouille

Author: Emilio Lacambra Manzano


  • 1 medium onion.
  • 2 red peppers.
  • 2 green peppers.
  • 1 medium zucchini.
  • 2 medium potatoes.
  • 4 cloves of garlic.
  • Extra virgin olive oil.


  • Chop the onion and peppers into small 1 cm. squares.
  • Slice the courgette longitudinal and then into 2cm. circumferences.
  • Potatoes sliced in 2 cm. segments, approximately.
  • In a frying pan sauté some garlic cloves to lend flavor to the oil, and then separately fry each ingredient. When all are half done, combine the ingredients together and continue to fry over a low heat, stirring little by little with a wooden spoon
  • When placing all together, add salt.
  • Assembly: To finish, fried eggs can be served with the dish and it can be sprinkled with a small amount of tuna in brine.

Emilio Lacambra Manzano

When he was only twelve years old, at the begging of the XX Century, his grandfather arrived to Zaragoza walking from Huesca, to work in some kitchens. In 1939, he opened Casa Emilio, a food house that some years before and with his grandson’s help, it became in a social, political and cultural centre in Zaragoza.

When the third generation took over the restaurant, they wanted to keep the traditional recipe book for conviction, militancy and on defence of the Aragon’s gastronomy, as an inherent part of the culture.

The recipe of Aragonese ratatouille as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.

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