Ratatouille. I usually make a saute version of ratatouille, to keep the vegetables crispy, but this baked version came out with nice crisp vegetables too, and it was very easy to make. I added some thyme and rosemary, and a splash of white wine and served over rice to soak up the delicious juices. This is a perfect addition to my harvest season collection.
With Brad Garrett, Lou Romano, Patton Oswalt, Ian Holm.
A rat who can cook makes an unusual alliance with a young kitchen worker at a famous restaurant.
Nothing says high summer than a batch of fragrant simmering ratatouille on the stove.
Vous pouvez avoir Ratatouille using 5 ingrédients et 4 pas. Voici comment cuisiner ça.
Ingrédients de Ratatouille
- Préparez de Tomates.
- Vous avez besoin de Courgettes.
- Vous avez besoin de Aubergines.
- Préparez de Poivrons.
- Vous avez besoin 1 de bouillon de legumes.
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. Those are just a few ideas that. 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), bell pepper, and some.
Ratatouille étape par étape
- Lavez (30 secondes sous l'eau froide) et coupez équitablement les tomates, les aubergines, les courgettes et les poivrons.
- Faire cuire dans une poêle assaisonnée d'huile d'olive avec en priorité les poivrons (cuisson plus longue) et en dernier lieu les tomates.
- Assaisonner et rajoutez un bouillon de legumes.
- Laissez mariner et mijoter la ratatouille pour davantage de saveurs.
Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly. 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.