moyen le plus simple de faire 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. 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. 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. Vous pouvez cuisiner Ratatouille utilisant 14 Ingrédients et 4 instructions. Voici comment vous cuisinez ça.

ingrédients de la recette Ratatouille

1. Préparer 1 of courgette.
2. Vous avez besoin 1 of carotte.
3. C'est 1 of pomme de terre.
4. C'est 1 of aubergine.
5. Vous avez besoin 1 of tomate.
6. C'est 1 of oignon.
7. Vous avez besoin 1 of poivron.
8. Préparer of Sel et poivre noire.
9. Préparer of Thym.
10. C'est of Sauce tomate.
11. C'est 2 of tomates.
12. Préparer 3 gousses of d'ail.
13. Vous avez besoin 1 of jumbon poulet.
14. Préparer 2 of feuille laurier.

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. Heat ¼ cup of the oil in one or, better, two large skillets.

Ratatouille instructions de recette

1. Coupez les légumes en rondelles, ajustez le sel et le poivre noire..
2. Placez les rondelles dans un plat beurré..
3. Préparez la sauce tomate, hacher les tomates, ajoutez les gousses d'ail, le jumbon, les feuilles de laurier, mettez à feu moyen jusqu'à qu'elle devient épaisse..
4. Versez la sauce tomate sur le plat, couvrez par un papier cuisson, puis l'aluminium, enfourner à 250 degré pendant 30 à 40 minutes. Bon appétit..

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. Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs. Place eggplant in a colander and toss with a big pinch of salt. Bringing Ratatouille's ratatouille to your dinner table for meatless Monday!