ss.toflyintheworld.com
New recipes

Ratatouille

Ratatouille


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Ingredients

  • 1/2 pound zucchini, trimmed
  • 7 tablespoons olive oil, divided
  • 1 8-ounce onion, thinly sliced (about 2 cups)
  • 2 green bell peppers, thinly sliced into strips
  • 1 pound firm but ripe tomatoes, peeled, seeded, cut into 3/8- to 1/4-inch-thick strips
  • 3 tablespoons minced fresh parsley

Recipe Preparation

  • Peel eggplant; cut lengthwise into 1/4-inch-thick slices, then cut into 3-inch-long, 1-inch-wide strips. Cut zucchini into same size strips. Place vegetables in large bowl; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Drain; dry with paper towels.

  • Heat 4 tablespoons oil in large skillet over medium-high heat. Working in batches, add eggplant and zucchini to skillet; sauté until light golden, about 1 minute per side. Transfer to plate; reserve.

  • Add 3 tablespoons oil to skillet; heat over medium heat. Add onion and peppers; sauté until just tender, 10 to 12 minutes. Stir in garlic. Season with salt and pepper.

  • Place tomato strips atop onion-pepper mixture in skillet. Sprinkle with salt and pepper. Cover skillet; cook over low heat until tomatoes begin to juice, about 5 minutes. Uncover; baste vegetables in skillet with juices. Boil until juices are almost evaporated, 2 to 3 minutes.

  • Transfer 1/3 of onion-pepper-tomato mixture to 2 1/2-quart pot; sprinkle with 1 tablespoon parsley. Top with half of eggplant and half of zucchini, then remaining onion-pepper-tomato mixture; sprinkle with 1 tablespoon parsley. Layer remaining eggplant and zucchini over; sprinkle with 1 tablespoon parsley. Cover; simmer over low heat 10 minutes. Uncover; tilt pot and baste with accumulated juices. Increase heat to medium; simmer uncovered, basting several times with pan juices until only 2 to 3 tablespoons juices remain in pot, watching closely to avoid scorching, 10 to 15 minutes longer. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cool slightly. Cover; chill. Serve at room temperature or rewarm over medium-low heat before serving.

Recipe by Mastering the Art of French Cooking,Photos by Gail Albert HalabanReviews Section

Easy to Make Traditional French Ratatouille Recipe

Ratatouille is a traditional vegetable stew which originated as a budget-friendly dish in Nice. Though it may have had humble origins, the stew has gone on to be known and loved around the world.

It is imperative when making this dish to ensure you stick to its roots in the south of France where peppers, tomatoes, and garlic all grow in abundance. Use any color bell peppers you prefer, from brown to green, and anything in between. Also, use only good quality olive oil (if you can get French extra virgin oil from Provence, even better though not imperative) as this contributes to the overall flavor of the dish. The danger with cheap oils, especially those not from France, is they can taint the taste and the dish will also lack authenticity.

This version lightly caramelizes the onions and peppers before adding them to the rest of the dish, giving it a fantastic complex flavor without much additional effort. Finally, one of the secrets to making a perfect Ratatouille is, do not stir too much or overcook so all the vegetables merge.


Recipe Summary

  • 1 (6 ounce) can tomato paste
  • ½ onion, chopped
  • ¼ cup minced garlic
  • 1 tablespoon olive oil
  • ¾ cup water
  • salt and ground black pepper to taste
  • 1 small eggplant, trimmed and very thinly sliced
  • 1 zucchini, trimmed and very thinly sliced
  • 1 yellow squash, trimmed and very thinly sliced
  • 1 red bell pepper, cored and very thinly sliced
  • 1 yellow bell pepper, cored and very thinly sliced
  • 3 tablespoons olive oil, or to taste
  • 1 teaspoon fresh thyme leaves, or to taste
  • 3 tablespoons mascarpone cheese

Preheat the oven to 375 degrees F (190 degrees C).

Spread tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.

Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.

Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese.


Easy One-Pan Ratatouille

In case you hadn&rsquot heard, it&rsquos tomato season, y&rsquoall. And we&rsquore all about working the versatile fruit into breakfast, lunch and dinner&mdashthe latter in the form of ratatouille. For the uninitiated, it&rsquos not just the name of an excellent movie. Our ratatouille recipe is a delicious oven-roasted dish with layers of other in-season favorites like summer squash, bell peppers and zucchini. While the traditional version is slow-cooked on the stove, this one is delightfully hands-off. It&rsquos healthy yet hearty, comes together in less than an hour and is très impressive to serve. Bon appétit.

1 cup tomato puree (or tomato sauce)

1 small eggplant, thickly sliced

1 medium red onion, thickly sliced

2 medium summer squash, thickly sliced

2 medium zucchini, thickly sliced

2 small red bell peppers, sides cut off and halved

3 medium tomatoes, thickly sliced

2 tablespoons thyme leaves

Salt and freshly ground black pepper

1. Preheat the oven to 375°F. Place four individual baking dishes or one 9-inch square baking dish on a baking sheet.

2. In a small pot, heat the olive oil and garlic over medium-low heat. Cook until fragrant, about 1 minute. Remove the pot from the heat, add the oregano and let steep for 15 minutes. Remove and discard the garlic and oregano.

3. Drizzle 2 teaspoons of the olive oil into the base of each small baking dish (or 2 tablespoons into the base of the larger baking dish).

4. Spread 2 tablespoons tomato puree on the base of each baking dish (or ¼ cup on the base of the larger baking dish).

5. Layer the eggplant, onion, summer squash, zucchini, pepper and tomato in the prepared baking dishes. Stagger the slices slightly and don&rsquot worry about being perfect or matchy--just make sure they are packed in tightly.

6. Brush the remaining tomato puree on top, then drizzle evenly with the remaining oil. Sprinkle with thyme and season with salt and pepper.

7. Roast until tender and beginning to brown at the surface and edges, 25 to 30 minutes. Cool for 5 to 10 minutes before serving.


How to Make Ratatouille

You’ll find the full rundown in the recipe below. Don’t be intimidated by the length of the recipe—it’s not hard. Here’s the gist:

  1. Prep your veggies and preheat the oven.
  2. Toss the eggplant with olive oil and salt on one baking sheet, and the squash and bell pepper on another baking sheet. Arrange the vegetables in an even layer. (Using two pans gives the vegetables room to breathe and lets us split the veggies by cook times.)
  3. Bake both pans in the oven at once, stirring halfway. The eggplant will finish sooner than the other pan.
  4. Meanwhile, make a simple tomato sauce on the stovetop. Stir the roasted vegetables into the simmering tomato sauce as they’re ready.
  5. Lastly, add fresh basil and seasonings. Serve immediately, or let it cool to room temperature before refrigerating for later.

Watch How to Make Ratatouille


7 Ratatouille Recipes That Are as Good as the Movie

If the only thought that comes to mind when you hear ratatouille is a cute little mouse cooking, we totally get it. But it&rsquos so much more that. It might seem complicated, but learning how to make ratatouille is actually pretty simple&mdashall you need is a little patience and a cutting board.

Cook up a big batch on Sunday, and you&rsquove got a colorful base for dinner throughout the week. There are so many ways to use ratatouille: Put it on top of grains, add it to chicken or beef, or serve it shakshuka-style with runny eggs. However you eat it, ratatouille is a great way to get your veggies in, especially when it&rsquos cold outside, and the last thing you want is a salad (although we have a solution for that too).

1. Classic Ratatouille

This recipe is tried and true for a reason&mdashthe colorful summer squash, crunchy peppers, and warm sauce will even turn your Uncle Bob into a veggie lover. Stack the sliced vegetables in alternating patterns for a meal that&rsquos as aesthetically pleasing as it is enjoyable.

2. Ratatouille Pappardelle

Make Mediterranean-style ratatouille by adding feta and basil, and then fill out your plate with thick, pappardelle pasta. The noodles turn this dish into a hearty meal and are an easy way to use up the rest of that box of pasta that&rsquos starting to collect dust in your cabinet.

3. Spiralized Ratatouille

There&rsquos something so fun about turning veggies into pasta&mdashput &rsquoem through a spiralizer, and out comes a unique, colorful curl of pasta you can eat bowls of endlessley (OK, maybe curb it after one or two). Spiralize onion, red pepper, zucchini, and squash, then throw them in a pot with eggplant, crushed tomatoes, and olive oil. Pasta and ratatouille, all in one.

4. Chicken Ratatouille

Since you have to let it cook to bring out the taste, making ratatouille can be a long, drawn-out affair. This 30-minute version gives you nearly as much flavor and is ideal for when you need a wholesome, filling meal stat. Cleanup time is minimal too, since all you&rsquoll use is a skillet and a chopping board. Brown the chicken in a pan before adding in veggies, basil, and parsley. Serve over quinoa or brown rice, and you have a well-balanced meal in less time than it takes a delivery guy to make it to your door.

5. Sheet-Pan Ratatouille

A recipe that comes with three meal options in one? We&rsquore sold. Try this oven-roasted ratatouille over creamy polenta, with pasta and capers, or on toast along with a poached egg. Any way you serve it, the balsamic-glazed veggies are a winner.

6. Ratatouille With Baked Eggs

Who doesn&rsquot love breakfast for dinner? This meal can be eaten any time of day, but we like the taste of eggs in the evening and the ease of cooking one up after work. Spoon ratatouille into a small, oven-safe baking dish scoop out a well and crack an egg into it. Bake until the egg whites are set and serve over a hunk of crusty baguette. You&rsquore welcome.

7. Roasted Chickpea Ratatouille

Chickpeas add a smoky crunch to this ratatouille and are packed with protein and fiber. Fill up on a big helping of this fall-favorite dish, which is rich in flavor thanks to the garlic, vinegar, and olive oil the vegetables are cooked in.


Remy is an especially-clean-looking rat that’s been given the gift of Gusteau’s gastronomy. Let’s see if his signature dish is worth staking an entire restaurant’s reputation upon for the sake of a pun..
Special thanks to my nephew Christopher for portraying young Babish!
Music: “I Like Van Halen Because My Sister Says They Are Cool” by El Ten Eleven.
Recipe: https://www.bingingwithbabish.com/recipes/2017/5/5/ratatouille.
Link to Reddit AMA: http://bit.ly/2li91ry.
Please support Binging with Babish! Check out my Patreon at http://www.patreon.com/bingingwithbabish you can get access to bonus videos, special content, and even a custom episode if you give me enough sweet sweet money!
Binging With Babish Website: http://bit.ly/BingingBabishWebsite.
Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite.
Patreon: http://bit.ly/BingingPatreon.
Instagram: http://bit.ly/BabishInstagram.
Facebook: http://bit.ly/BabishFacebook.
Twitter: http://bit.ly/BabishTwitter

Video taken from the channel: Babish Culinary Universe

Ratatouille is a stew of eggplant (aubergines), zucchini (courgettes), tomatoes and peppers. As a side dish, it is great with grilled lamb or fish. Top it with a sunny side up egg and a big chunk of crusty bread and you have a delicious meal. Lovely ways to serve ratatouille: With rice or quinoa, just on its own, topped with fresh parsley, or served with a side of chicken or red meat (pan-fried, baked, roasted or bbq style) or fish (white flesh fish or pan-fried crumbed sardines for example) With pasta, topped with parmesan and fresh parsley.

How to serve ratatouille. There are million ways you can serve this easy ratatouille—on its own as a side dish, spooned over these grits (watch this video to see how I serve it with the grits), on top of grilled chicken or white fish, or tossed with pasta. But one of my favorite summertime meals is to pile the ratatouille. Here are a few ideas: Serve ratatouille as a stew, with crusty bread on the side. Toasted if you wish.

Serve it over freshly cooked pasta. With Bread Serve ratatouille with thick slices of French bread for a satisfying and easy meal. With Pasta Serve on top of hot pasta as a main dish.

With Meats Serve ratatouille as an accompaniment to fish, cold chicken, or other meats. With Eggs Use it as a filling in an omelette. Serve while hot as a main dish or side. The ratatouille is also excellent the next day-cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.

List of related literature:

Let ratatouille stand out until thoroughly cold.

The ratatouille should be very juicy.

Ratatouille is a very elegant dish that also tastes really good reheated the next day.

Pour the pasta into a warm serving bowl and toss well with the ratatouille, parsley, and basil.

Spoon the ratatouille onto the pork slices, adding salt and pepper to taste, if desired.


Easy Skillet Ratatouille

This Easy Skillet Ratatouille is my simple version of the famous French stewed vegetable dish of Ratatouille. This dish is made up of cooked eggplant, summer yellow squash, zucchini, tomatoes and seasonings. A great recipe for using up those summer vegetables.

Ingredients

  • 2 small eggplants or 1 large eggplant
  • 2 yellow squash
  • 2 zucchini
  • 2 tablespoons butter
  • 2 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 Roma tomatoes, diced
  • Rice for serving (optional)
  • fresh parsley for garnish (optional)

Instructions

  1. Chop eggplant, squash and zucchini into about 2 inch pieces. (bite sized)
  2. Heat a large skillet over medium heat. Add butter and olive oil.
  3. Once hot, add minced garlic and stir for 1-2 minutes.
  4. Add in eggplant, squash and zucchini.
  5. Add in Italian seasoning, onion powder, salt and pepper.
  6. Cook, stirring occasionally, for about 10 minutes.
  7. Once vegetables are soft, toss in diced tomatoes. Stir and cook for another 10 minutes to release juices.
  8. Stir and serve hot/warm.

Notes

Great when served over rice with some fresh parsley!

Nutrition Information:

Yield:

Serving Size:

This data was provided and calculated by Nutritionix on 4/6/2021 Data and numbers may vary based on brands and amounts.

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes &mdash We love to see what you&rsquore making from the blog!


Step-by-Step Instructions

  • First you want to slice all of your vegetables. I sliced them all in rounds, except for the eggplant which was much bigger than the others so I cut it in fourths. For this recipe I used eggplant, zucchini, roma tomatoes, and red onions. Ratatouille also usually includes yellow squash, but these are the veggies I had on hand.

  • Next, make your sauce. I used a cast iron skillet so I could transfer the dish directly into the oven. However, you can also use a saucepan to make the sauce and then transfer it into a casserole dish before adding your veggies on top. Saute the onions, garlic, and bell peppers. Add crushed tomatoes, fresh basil, salt, and pepper.

  • Now for the fun part! Place your sliced vegetables in an alternating pattern in a swirl around the skillet.

  • Then, drizzle a little bit of olive oil over the top and add salt and pepper to taste. Cover with aluminum foil and bake for 40 minutes at 375. When the timer goes off, take off the aluminum foil and bake for 20 more minutes. Serve hot!


Possible variations

This easy vegan ratatouille is amazing as written but here are some ideas for making it your own:

  • Make it oil-free by simply omitting the olive oil and sauteeing in a few drops of water instead.
  • For a special occasion add a splash of red wine for some extra amazing flavour. No more than a cup and add it when the onions and garlic have finished sauteeing. Allow it to cook and reduce down then add the rest of the ingredients.
  • Add some chilli (chopped fresh or flakes) to taste
  • Make it heartier by adding some vegan sausage slices or canned chickpeas/beans.
  • Blend up leftovers to make soup. Add broth as necessary to thin and serve with a drizzle of extra virgin olive oil.
  • Bake instead of making on the stovetop. Details below.

Easy to Make Traditional French Ratatouille Recipe

Ratatouille is a traditional vegetable stew which originated as a budget-friendly dish in Nice. Though it may have had humble origins, the stew has gone on to be known and loved around the world.

It is imperative when making this dish to ensure you stick to its roots in the south of France where peppers, tomatoes, and garlic all grow in abundance. Use any color bell peppers you prefer, from brown to green, and anything in between. Also, use only good quality olive oil (if you can get French extra virgin oil from Provence, even better though not imperative) as this contributes to the overall flavor of the dish. The danger with cheap oils, especially those not from France, is they can taint the taste and the dish will also lack authenticity.

This version lightly caramelizes the onions and peppers before adding them to the rest of the dish, giving it a fantastic complex flavor without much additional effort. Finally, one of the secrets to making a perfect Ratatouille is, do not stir too much or overcook so all the vegetables merge.


Watch the video: Ratatouille - Filme Completo - PT-BR


Comments:

  1. Jabbar

    What a wonderful question

  2. Menachem

    In my opinion you are not right. I can defend my position. Write to me in PM, we will discuss.

  3. Kataxe

    This remarkable idea, by the way, just falls

  4. Brara

    You commit an error. I can defend the position. Write to me in PM.

  5. Pepin

    Indeed, and as I have never guessed



Write a message