Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, ratatouille. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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.
Ratatouille is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Ratatouille is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook ratatouille using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Ratatouille:
- Get 1 aubergine
- Get 1 courgette
- Take 4 tomates
- Take 2 poivrons
- Prepare 1 oignon rouge
- Make ready 1 gousse d'ail
- Take Thym (quelques brins)
- Make ready 2 feuilles de laurier
- Take Huile d'olive en quantité suffisante
- Prepare Sel,poivre
- Take Tabasco en quantité suffisante (facultatif)
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. 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.
Instructions to make Ratatouille:
- Commencez par émincez l'oignon en fines lamelles et reservez.
- Émincez les poivrons en lamelles.
- Dans une poêle mettez de l'huile d'olive et faites revenir l'oignon et les poivrons, ajoutez du sel.
- Pendant ce temps coupez l'aubergine, la courgette, les tomates et émincez finement la gousse d'ail.
- Ajoutez le tout dans la poêle, ajoutez le tabasco si vous le souhaitez, ajoutez du sel et mélangez.
- Ajoutez les brins de thym et les feuilles de laurier et laissez mijoter 30 à 40 minutes en remuant de temps en temps.
- Poivrez et goutez pour rectifier l'assaisonnement si necéssaire.
- Dégustez.
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 takes some time to make, and tastes better the next day, so plan ahead. The upside is that it's a perfect make-ahead dish for a party. Tear up the leaves from the bunch of basil and set aside. The title refers to the French dish ratatouille, which is served at.
So that’s going to wrap this up with this special food ratatouille recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
