Ratatouille. I usually make a saute version of ratatouille, to keep the vegetables crispy, but this baked version came out with nice crisp vegetables too, and it was very easy to make. I added some thyme and rosemary, and a splash of white wine and served over rice to soak up the delicious juices. This is a perfect addition to my harvest season collection.
A rat who can cook makes an unusual alliance with a young kitchen worker at a famous restaurant.
Ratatouille (/ ˌ r æ t ə ˈ t uː i / RAT-ə-TOO-ee, French: ; Occitan: ratatolha [ʀataˈtuʎɔ]) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise (French: ).
Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), bell pepper, and some.
You can cook Ratatouille using 14 ingredients and 4 steps. Here is how you cook that.
Ingredients of Ratatouille
- It's 1 of courgette.
- You need 1 of carotte.
- Prepare 1 of pomme de terre.
- Prepare 1 of aubergine.
- You need 1 of tomate.
- It's 1 of oignon.
- It's 1 of poivron.
- You need of Sel et poivre noire.
- It's of Thym.
- It's of Sauce tomate.
- It's 2 of tomates.
- Prepare 3 gousses of d'ail.
- It's 1 of jumbon poulet.
- You need 2 of feuille laurier.
Nothing says high summer than a batch of fragrant simmering ratatouille on the stove. The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta. Those are just a few ideas that. Prep your ingredients before you start - peel and cut the onions into wedges, then peel and finely slice the garlic.
Ratatouille step by step
- Coupez les légumes en rondelles, ajustez le sel et le poivre noire..
- Placez les rondelles dans un plat beurré..
- Préparez la sauce tomate, hacher les tomates, ajoutez les gousses d'ail, le jumbon, les feuilles de laurier, mettez à feu moyen jusqu'à qu'elle devient épaisse..
- Versez la sauce tomate sur le plat, couvrez par un papier cuisson, puis l'aluminium, enfourner à 250 degré pendant 30 à 40 minutes. Bon appétit..
Serving suggestions: This stew is great on its own, with crusty (potentially toasted) bread, with Parmesan cheese sprinkled on top, with cooked eggs, or on pasta. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly. The title refers to the French dish ratatouille, which is served at. Takes a fair bit of prep work and about a half hour of actual cooking, but the result is a beautifully clear expression of the veggies. 'Twouldn't hurt to up the.