Ratatouille. Find Deals on Ratatouille in DVDs on Amazon. 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.
With Brad Garrett, Lou Romano, Patton Oswalt, Ian Holm.
A rat who can cook makes an unusual alliance with a young kitchen worker at a famous restaurant.
Ratatouille (/ ˌ r æ t ə ˈ t uː i / RAT-ə-TOO-ee, French: ; Occitan: ratatolha [ʀataˈtuʎɔ]) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise (French: ).
Vous pouvez cuisiner Ratatouille en utilisant 8 ingrédients et 3 pas. Voici comment vous réalisez cela.
ingrédients et Ratatouille
- 1 courgette.
- 1 poivron vert.
- 1 aubergine.
- 1/2 oignon.
- 1 tomate.
- herbes de Provence.
- huile.
- vinaigre balsamique.
Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant), bell pepper, and some. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly. Serving suggestions: This stew is great on its own, with crusty (potentially toasted) bread, with Parmesan cheese sprinkled on top, with cooked eggs, or on pasta.
Ratatouille instructions
- Faites revenir l'oignon avec un peu d'huile d'olive ! Découpez vos légumes en des et les rajouter (sauf les tomates que vous mettrez lorsqu'il restera quelques minutes de cuisson)..
- Salez, poivrez. Rajoutez des herbes de Provence..
- Et rajoutez une pointe de vinaigre balsamique... laissez mijoter le tout à feux doux.....
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. Those are just a few ideas that. Prep your ingredients before you start - peel and cut the onions into wedges, then peel and finely slice the garlic. The title refers to the French dish ratatouille, which is served at.