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. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly. You can cook Ratatouille using 13 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Ratatouille
- You need 1 of poivron vert.
- It's 1 of poivron rouge.
- It's 1 of poivron jaune.
- You need 1 of aubergine.
- You need 1 of courgette.
- It's 1 boîte of des tomates pelée.
- You need 1 of oignon.
- You need 2 gousses of d’ail.
- Prepare of Huile d’olive.
- It's 1 of feuille de laurier.
- It's of Sel.
- It's of Poivre.
- Prepare 1 of morceau de sucre.
Prep your ingredients before you start - peel and cut the onions into wedges, then peel and finely slice the garlic. 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 au Cookeo Ratatouille au Thermomix Ratatouille provençale Ratatouille au Companion Ratatouille en crumble Flan de ratatouille Lasagnes à la ratatouille Cake à la ratatouille Gratin de ratatouille facile Ratatouille à l'Indienne Ratatouille provençale Flan à la ratatouille Pain de ratatouille 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.
Ratatouille instructions
- Lavez et coupez votre aubergine en petits cubes. Faites de même avec la courgette. Mettez dans un grand faitout et faites revenir à feu vif 5 minutes avec un peu d’huile d’olive et réservez de côté..
- Dans ce même faitout, faire revenir l’oignon émincé, la feuille de laurier et la gousse d’ail coupée..
- Ajoutez y les poivrons émincés et faites revenir 10 minutes. Ajoutez vos tomates pelées..
- Puis ajoutez vos premiers légumes, le sucre, le sel, le poivre et laissez mijoter à feu doux pendant 45minutes à couvert..
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. 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.
