Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, ratatouille. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Ratatouille is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Ratatouille is something that I’ve loved my whole life.
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.
To begin with this recipe, we must first prepare a few components. You can have ratatouille using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Ratatouille:
- Prepare 1 zucchini; medium dice
- Get 1 yellow squash; medium dice
- Make ready 1 eggplant; peeled and medium dice
- Get 1 bell pepper; medium dice
- Prepare 1 red onion; medium dice
- Make ready 3 large tomatoes
- Get 3 clove garlic; minced
- Take 1 handful basil; chiffonade
- Prepare 1 bunch parsley; chopped
- Take 1 tbsp thyme; minced
- Take 3/4 cup vegetable stock
- Make ready 1 vegetable or olive oil
- Prepare 1 salt and pepper
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 (/ 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. Once hot, add the onions and garlic to the pan.
Steps to make Ratatouille:
- Generously season the eggplant with salt, and place aside. A slimey looking ooze will extract itself. This takes the bitterness away. Eggplant secret ;)
- Boil a large pot of water. Score the underside of each tomato with an "X". Not too deep, this is just to peel the skin away. Add the tomatoes when the water boils, but only for 30 seconds. This is to loosen the skin, not cook. Drop tomatoes into an ice bath to stop the cooking process.
- Peel the skin off the tomatoes. Remove core from tomatoes. Keep the soft tomato flesh and roughly chop it. This is called tomato concasse. Set aside.
- In a large saute pan, heat oil. Add zucchini and squash. Season. Saute until 90% done. Place in a large mixing bowl.
- Saute bell pepper and onion next. Season. Add garlic when 50% done and saute until fragrant. Place in the mixing bowl with the squash.
- Saute the eggplant until 90% complete. The eggplant will soak up considerably more oil than the other veggies. Add sauteed veggie mix to the sauteed eggplant. Add tomato concasse. Add pepper. You may need to switch to a larger pot.
- Add vegetable stock and cook until veggies are tender. Add fresh herbs. Adjust salt if necessary.
- Variations; Roasted garlic, champagne vinegar, chicken stock, sweet potatoes, turnips, butternut squash, rutabaga, parsnip, celery root, celery, celery seed, fennel, fennel seed, shallots, habanero, bacon, pancetta, chives, spinach, arugula, roasted bell peppers, parmesean, romano, gruyere, parmigiano reggiano, lemon, horseradish, marjoram, mint, oregano, rosemary, sage, white pepper, peppercorn melange, butter, brown butter, sesame seeds, soy, ginger, honey, lime, crushed pepper flakes, serrano, poblano, balsamic, white wine, red wine, worcestershire, carrots, cauliflower, feta, paprika, herbes de provence, Italian seasoning, applewood, tomato puree
Cook the onions, stirring occasionally, until they are wilted and lightly. The title refers to the French dish ratatouille, which is served at. The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread.
So that’s going to wrap this up for this special food ratatouille recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
