Recette: Appétissant 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 cuisiner Ratatouille utilisant 7 Ingrédients et 7 instructions. Voici comment vous réalisez ça.

ingrédients de la recette Ratatouille

1. Vous avez besoin 2 of oignons.
2. Vous avez besoin 3 of poivrons.
3. C'est 2 of grosses tomates.
4. Vous avez besoin 1/2 c of à soupe de concentré de tomate.
5. C'est 3 c of à soupe d’huile.
6. Préparer of Sel.
7. Vous avez besoin 3 c of à soupe d’eau.

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 instructions de recette

1. Lavez les légumes.
2. Épépiner les poivrons couper les en petit morceaux.
3. Éplucher les oignons et couper en tranches fines.
4. Couper les tomates en morceaux.
5. Mettre l’huile l’eau les légumes ainsi que le concentré de tomate dans une casserole saler et couvrer.
6. Mettre le tout sur feu très doux et laisser cuir jusqu’à l’évaporation d’eau.
7. Servir accompagné du pains.

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. 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. Bringing Ratatouille's ratatouille to your dinner table for meatless Monday!