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 have Ratatouille using 11 ingredients and 3 steps. Here is how you cook that.
Ingredients of Ratatouille
- It's 1 of oignon.
- Prepare 4 of belles courgettes clairs.
- It's 1 of grosse aubergine.
- Prepare 1 of poivron jaune.
- Prepare 2 of tomates bien mûres.
- It's of Olives.
- Prepare of Huile d olive.
- You need of Sel.
- Prepare of Poivre.
- It's of Origan.
- It's 1 cs of concentré de tomate.
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 instructions
- Cuire et assaisonner chaque légumes seuls, les un après les autres dans la mm poêle en commençant par l oignon et en finissant par la tomate parfumée avec l origan... à chaque fois réservez les légumes ensembles dans un saladier.
- Une fois la tomate bien confite rajouter tous les légumes dans la poêle et à feu doux remuez et rajoutez la cuillère de concentré de tomate et les olives continuez à remuer doucement.
- Baissez le feu, couvrez en laissant un petit jour pr qu il n y ai pas trop de condensation laissez mijotez 20mn en remuant régulièrement... coupez le feu et laissez refroidir sur la plaque... vous pourrez la dégustez aussi bien froide que chaude... 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.