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 cuisiner Ratatouille utilisant 14 Ingrédients et 4 instructions. Voici comment vous cuisinez ça.

ingrédients de la recette Ratatouille

1. C'est 3 of courgettes coupées en rondelles.
2. Vous avez besoin 2 of aubergines en cubes.
3. Préparer 2 of pomme de terre.
4. C'est 2 of grosses tomates coupées en dès.
5. Vous avez besoin 1 of poivron.
6. Préparer 1 of onion coupé en dès.
7. Vous avez besoin 3 gousses of d'ail.
8. C'est of Thym.
9. Préparer 1 of feuille laurier.
10. Vous avez besoin 1 of branche romarin.
11. Préparer 1 of petit bol de basilic.
12. C'est 1/2 botte of coriandre.
13. Vous avez besoin 3 of càs huile.
14. Préparer of Sel et poivre noire.

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. Faites revenir les onions et le poivron. Ajoutez l'aubergine et la pomme de terre. Mettez la courgette, les tomates, laissez mijoter..
2. Ajoutez le thym, le laurier, le romarin et l'ail. Salez et poivrez. Remuez bien..
3. Parsemée d'un mélange de basilic et de coriandre ciselés..
4. Bonne dégustation.😋.

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!