Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, ratatouille. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Ratatouille is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Ratatouille is something which I have loved my entire life. They’re nice and they look wonderful.
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 prepare a few ingredients. You can have ratatouille using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Ratatouille:
- Make ready 4 potatoes
- Make ready 3 tomatoes
- Prepare 2 small zucchini
- Get 1 aubergine
- Get 1 onion
- Prepare 1 jar fired sweet pepper in olive oil (optional)
- Make ready 80 g feta cheese
- Get olive oil
- Prepare herbs
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:
- Preheat the oven to 180C (350F).
- Prepare all the vegetables: clean and cut in very thin slices.
- In a gratin dish, place the vegetable slices vertically (alternating): potato, tomato, zucchini, aubergine, onion and sweet pepper.
- Top with olive oil and herbs.
- Bake for about 1 hour. For the last 10min add feta cheese.
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.
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