Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, ratatouille. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Ratatouille is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Ratatouille is something which I have loved my whole life.
Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away. De-seed the peppers and cut them into bite-sized pieces. Spoon the cooked veg into a large bowl.
To get started with this particular recipe, we must first prepare a few components. You can cook ratatouille using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Ratatouille:
- Prepare 2 red onions
- Get 4 cloves garlic
- Take 2 aubergines
- Make ready 3 courgettes
- Prepare 2 peppers (red or yellow)
- Get 5 tomatoes
- Get Big bunch of fresh basil
- Take Few sprigs of thyme
- Prepare 1 tin plum tomatoes
- Prepare 2 tablespoons balsamic vinegar
- Prepare Zest of half a lemon
- Make ready Salt
- Get Pepper
Origins The word ratatouille derives from the Occitan ratatolha and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning "to stir up". Provencal Vegetable Stew (Ratatouille) This famous Provençal vegetable stew is best made in the autumn when the vegetables needed for it are cheap and plentiful. This can be a most attractive dish but not if it ends up mushy. Now place them in a colander and mix them with one rounded dessertspoon of salt.
Steps to make Ratatouille:
- Prepare your vegetables: cut the onions into wedges, finely slice the garlic and chop the courgettes, aubergines and peppers into bite size chunks (about 2.5cm). Roughly chop the fresh tomatoes. Pick the basil leaves and set aside, finely chop the stalks.
- Heat some oil in a large casserole or sauce pan over medium heat and add the peppers, courgettes and aubergine (you may need to do this in two batches), fry for about 5 minutes, until soften and golden. Remove the veg from the pan.
- Add some more oil to the pan and fry the onion, garlic, basil stalks and thyme leaves for 10-15 minutes, until nicely softened.
- Return the vegetables to the pan, add the tinned and fresh tomatoes, balsamic and season with salt and pepper. Give it a stir.
- Cover the pan and simmer over low heat for 30-35 minutes, or until reduced, sticky and sweet.
- Tear in the basil leaves and finely grate the lemon zest.
This can be a most attractive dish but not if it ends up mushy. Now place them in a colander and mix them with one rounded dessertspoon of salt. Then place a plate on top of them and weigh it down with a heavy weight, making sure you have a plate underneath the colander to catch the drips. Keller's ratatouille is a reinterpretation of Michel Guerard 's deliberately light confit byaldi, which omits the initial frying stage in obedience to the principles of cuisine minceur. The title refers to the French dish ratatouille, which is served.
So that’s going to wrap this up for this special food ratatouille recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
