Ratatouille - the best recipe
Ratatouille - the classic Provencal cuisine
Ratatouille is a southern French national dish made from stewed vegetables and fresh herbs from Provence - and known to us at least since the eponymous film to the rat Remy and the untalented kitchen boys Linguini.
The vegetarian dish can be enjoyed warm and cold. It used to be poor people eating because it was made from leftovers? Today, the stew is for vegetarian delights. It was cooked as early as the 18th century in the region around Nice. Since the 20th century, it is also popular in other countries? partly with slight modifications.
Ratatouille: preparation
In Ratatouille there is the full load of vegetables: the recipe consists of Eggplant, zucchini, tomatoes, onions, peppers and garlic, The preparation is quite simple: The ingredients are cut into bite-sized pieces and fried with plenty of olive oil. Then they are left to stew for a while.
It is important that the Eggplant pieces are fried separately with little fat, Before that, slice the eggplant lengthways and dehydrate it: For this, the slices are sprinkled with salt and placed on a baking paper for 15-20 minutes. The salt pulls out water and bitter substances, which you can then dab along with the salt.
What else belongs in the perfect Ratatouille?
Ratatouille is with Herbs of Provence rounded: marjoram, basil, rosemary, thyme, sage, lavender and oregano give the dish the flavor of spice.
Important in the preparation is also a high quality olive oil, For the final touch Ratatouille is still seasoned with salt and pepper.
Ratatouille: What supplement?
Ratatouille has very few calories and is therefore suitable as a light summer dish. To make it lastingly filling, you can still add a side dish to it. Here rice offers or? typically French ? a fresh baguette. If you like, you can still make croutons yourself on the Ratatouille and serve on top.
Get the taste of Provence directly on the plate? The French food is very easy to cook and perfect for balmy summer evenings!
