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 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Ratatouille
- You need of Courgettes.
- It's of Aubergines.
- It's of Poivrons rouges.
- It's of Poivrons jaunes.
- Prepare of Poivrons verts.
- You need Gousse of d'ail.
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
- Découper tous vos légumes en brunoise. Arrosez d'huile d'olive. Mettre vos aulx en chemise et les rajouter aux légumes..
- Salez et poivrez..
- Mettre le tout dans un wok et mettre sur votre grille de barbecue..
- Laisser cuire le tout au moins 30 minutes (à surveiller)..
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.