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.
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.
You can cook Ratatouille using 5 ingredients and 4 steps. Here is how you cook it.
Ingredients of Ratatouille
- It's of Tomates.
- Prepare of Courgettes.
- You need of Aubergines.
- You need of Poivrons.
- It's 1 of bouillon de legumes.
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: ). 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.
Ratatouille instructions
- Lavez (30 secondes sous l'eau froide) et coupez équitablement les tomates, les aubergines, les courgettes et les poivrons.
- Faire cuire dans une poêle assaisonnée d'huile d'olive avec en priorité les poivrons (cuisson plus longue) et en dernier lieu les tomates.
- Assaisonner et rajoutez un bouillon de legumes.
- Laissez mariner et mijoter la ratatouille pour davantage de saveurs.
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. 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.