Hello everybody, welcome to our recipe page. Today I will show you how to prepare a special dish, Ratatouille. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Ratatouille Recipe. 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.
You can have Ratatouille using 10 ingredients and 7 steps. Here is how you cook that.
Ingredients of Ratatouille
You need 3 of bell peppers.
You need 1 of zucchini/ courgette.
Take 1 of eggplant.
Prepare 2 cans (400 gr) of tomato puree.
Prepare of Vegetable oil.
Prepare of Provence herbs (marjoran, oregano, thyme, rosmary).
Prepare of Salt.
Make ready of Pepper.
Prepare 1/2 pcs of onion.
Prepare of Basil as garnish.
Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), capsicum (bell pepper.Tips/Techniques This recipe is from Jacques Pepin: Ratatouille is the epitome of Provençal vegetable stews.The beautiful ratatouille served up in the movie by the same name.Long and narrow vegetables work best.
Ratatouille instructions
Prepare the ingredients and sliced into cubes. Chopped the onions..
Stir fry each vegetables with vegetable oil/ olive oil until half cooked and keep it aside..
Keep the vegetable aside..
Cooked the tomato sauce. In a pot, add olive oil. Add the chopped onions, stir fry for 1 minute and add in the tomato puree..
Slowly cooked the tomato sauce for 10 minutes, add salt and pepper..
Add in the cooked vegetables, stir it well and cooked it until all incorporated. Add seasonings and herbs. Adjust to your taste.
Serve as it owns or with any white meats or rice..
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.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.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: ).
Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread.The title refers to the French dish ratatouille, which is served at.Directed by Brad Bird, Jan Pinkava.With Brad Garrett, Lou Romano, Patton Oswalt, Ian Holm.A rat who can cook makes an unusual alliance with a young kitchen worker at a famous restaurant.
