Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, ratatouille. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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.
Ratatouille is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Ratatouille is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook ratatouille using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Ratatouille:
- Make ready zucchini; medium dice
- Prepare yellow squash; medium dice
- Make ready eggplant; peeled and medium dice
- Make ready bell pepper; medium dice
- Get red onion; medium dice
- Make ready tomatoes
- Prepare garlic; minced
- Take handful basil; chiffonade
- Take parsley; chopped
- Take thyme; minced
- Take vegetable stock
- Prepare vegetable or olive oil
- Make ready salt and pepper
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. 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. The beautiful ratatouille served up in the movie by the same name.
Instructions to make Ratatouille:
- Generously season the eggplant with salt, and place aside. A slimey looking ooze will extract itself. This takes the bitterness away. Eggplant secret ;)
- Boil a large pot of water. Score the underside of each tomato with an "X". Not too deep, this is just to peel the skin away. Add the tomatoes when the water boils, but only for 30 seconds. This is to loosen the skin, not cook. Drop tomatoes into an ice bath to stop the cooking process.
- Peel the skin off the tomatoes. Remove core from tomatoes. Keep the soft tomato flesh and roughly chop it. This is called tomato concasse. Set aside.
- In a large saute pan, heat oil. Add zucchini and squash. Season. Saute until 90% done. Place in a large mixing bowl.
- Saute bell pepper and onion next. Season. Add garlic when 50% done and saute until fragrant. Place in the mixing bowl with the squash.
- Saute the eggplant until 90% complete. The eggplant will soak up considerably more oil than the other veggies. Add sauteed veggie mix to the sauteed eggplant. Add tomato concasse. Add pepper. You may need to switch to a larger pot.
- Add vegetable stock and cook until veggies are tender. Add fresh herbs. Adjust salt if necessary.
- Variations; Roasted garlic, champagne vinegar, chicken stock, sweet potatoes, turnips, butternut squash, rutabaga, parsnip, celery root, celery, celery seed, fennel, fennel seed, shallots, habanero, bacon, pancetta, chives, spinach, arugula, roasted bell peppers, parmesean, romano, gruyere, parmigiano reggiano, lemon, horseradish, marjoram, mint, oregano, rosemary, sage, white pepper, peppercorn melange, butter, brown butter, sesame seeds, soy, ginger, honey, lime, crushed pepper flakes, serrano, poblano, balsamic, white wine, red wine, worcestershire, carrots, cauliflower, feta, paprika, herbes de provence, Italian seasoning, applewood, tomato puree
Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread. Serve while hot as a main dish or side. The title refers to the French dish ratatouille, which is served at. Takes a fair bit of prep work and about a half hour of actual cooking, but the result is a beautifully clear expression of the veggies. 'Twouldn't hurt to up the.
So that is going to wrap it up with this special food ratatouille recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
