Recette: Savoureux Ratatouille

Ratatouille. Des millions de titres en stock. 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.

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 avoir Ratatouille utilisant 5 Ingrédients et 4 instructions. Voici comment vous cuisinez ça.

ingrédients de la recette Ratatouille

1. C'est of Tomates.
2. C'est of Courgettes.
3. C'est of Aubergines.
4. C'est of Poivrons.
5. Préparer 1 of bouillon de legumes.

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 petit à petit de recette

1. Lavez (30 secondes sous l'eau froide) et coupez équitablement les tomates, les aubergines, les courgettes et les poivrons.
2. Faire cuire dans une poêle assaisonnée d'huile d'olive avec en priorité les poivrons (cuisson plus longue) et en dernier lieu les tomates.
3. Assaisonner et rajoutez un bouillon de legumes.
4. Laissez mariner et mijoter la ratatouille pour davantage de saveurs.

This recipe is from Jacques Pepin: Ratatouille is the epitome of Provençal vegetable stews. The vegetables are sautéed individually in oil before being stewed, so they keep their shape and texture. Season with salt and black pepper. Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow. Ratatouille takes some time to make, and tastes better the next day, so plan ahead.