I’ve prepared this dish on and off for over 20 years, ever since I first ate it at Roger Verge’s Le Moulin De Mougins in Provence with my father. It was my first Michelin 3-star experience and the most wonderful meal. In essence, it is an uncomplicated dish. I have added mozzarella, roasted onions and basil oil, because for me, along with some good bread, it then becomes a perfect and complete lunch.