Comment cuisiner Savoureux Ratatouille

Ratatouille. Des millions de titres en stock. 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. Once hot, add the onions and garlic to the pan.

A rat who can cook makes an unusual alliance with a young kitchen worker at a famous restaurant. 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: ). Vous pouvez avoir Ratatouille utilisant 8 Ingrédients et 3 instructions. Voici comment vous cuisinez ça.

ingrédients de la recette Ratatouille

1. C'est 1 of courgette.
2. Préparer 1 of poivron vert.
3. Préparer 1 of aubergine.
4. Vous avez besoin 1/2 of oignon.
5. Préparer 1 of tomate.
6. Préparer of herbes de Provence.
7. C'est of huile.
8. C'est of vinaigre balsamique.

Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), capsicum (bell pepper. 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. Faites revenir l'oignon avec un peu d'huile d'olive ! Découpez vos légumes en des et les rajouter (sauf les tomates que vous mettrez lorsqu'il restera quelques minutes de cuisson)..
2. Salez, poivrez. Rajoutez des herbes de Provence..
3. Et rajoutez une pointe de vinaigre balsamique... laissez mijoter le tout à feux doux.....

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. Classic Ratatouille This rich and flavorful ratatouille is the perfect salute to the harvest. Season with salt and black pepper. Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow.