moyen le plus simple de préparer Délicieux 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.

Cook the onions until they are soft and very aromatic but have no. 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: ). Vous pouvez cuisiner Ratatouille utilisant 10 Ingrédients et 3 instructions. Voici comment vous réalisez ça.

ingrédients de la recette Ratatouille

1. C'est 1 of oignon.
2. Préparer 1 of poivron rouge ou jaune.
3. Vous avez besoin 2 of courgettes.
4. C'est of Huile d’olive.
5. Préparer of Herbes de Provence.
6. Préparer 1 of aubergine.
7. Vous avez besoin 4-6 of tomates.
8. Vous avez besoin 1 gousse of d'ail.
9. Préparer of Sel.
10. C'est of Poivre.

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. 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.

Ratatouille instructions de recette

1. Emincer l'oignon. Peler la gousse d'ail..
2. Dans une cocotte avec un filet d'huile d'olive, faire revenir l'oignon, l'ail et le poivron épépiné et coupé en lanières. Laisser cuire quelques minutes avant d'ajouter des dés de tomates. Ajouter ensuite morceaux d’aubergines et courgettes..
3. Laisser cuire au moins 1 heure à feu tout doux. Ajouter herbes de Provence, sel et poivre..

This summer, we sampled authentic French ratatouille in Provence. The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread. By Juli Warfel Bitler This recipe is from Jacques Pepin: Ratatouille is the epitome of Provençal vegetable stews.