Recette: Appétissant Ratatouille

Ratatouille. A rat who can cook makes an unusual alliance with a young kitchen worker at a famous restaurant. This hearty ratatouille is a country dish from the Provence region of France that's an easy mix of seasonal vegetables, garlic, and olive oil. Coat a large wide pan with olive oil.

Season with salt and pepper, then add the crushed tomatoes. 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), capsicum (bell pepper. Vous pouvez cuisiner Ratatouille utilisant 10 Ingrédients et 3 instructions. Voici comment vous cuisinez ça.

ingrédients de la recette Ratatouille

1. Préparer 1 of oignon.
2. Vous avez besoin 1 of poivron rouge ou jaune.
3. Préparer 2 of courgettes.
4. C'est of Huile d’olive.
5. Préparer of Herbes de Provence.
6. C'est 1 of aubergine.
7. C'est 4-6 of tomates.
8. Vous avez besoin 1 gousse of d'ail.
9. Vous avez besoin of Sel.
10. Vous avez besoin of Poivre.

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. Ratatouille is a classic end-of-summer French stew that's fun to say (rat-tuh-TOO-ee) and fun to make. It's packed with fresh produce: tomatoes, eggplant, zucchini and yellow squash, and bell pepper. This summer, we sampled authentic French ratatouille in Provence.

Ratatouille pas à pas de recette

1. Emincer l'oignon. Peler la gousse d'ail..
2. Dans une cocotte avec un filet d'huile d'olive, faire revenir l'oignon, l'ail et le poivron épépiné et coupé en lanières. Laisser cuire quelques minutes avant d'ajouter des dés de tomates. Ajouter ensuite morceaux d’aubergines et courgettes..
3. Laisser cuire au moins 1 heure à feu tout doux. Ajouter herbes de Provence, sel et poivre..

Heat ¼ cup of the oil in one or, better, two large skillets. 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. Place eggplant in a colander and toss with a big pinch of salt. Bringing Ratatouille's ratatouille to your dinner table for meatless Monday!