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The emergence of ratatouille in French cuisine - quite uncomplicated story. This meal was prepared by the poor peasants in the season, when the ripened fruits and there were in excess. The main ingredients of ratatouille were tomatoes, zucchini, peppers, garlic and onions. Now there are many interpretations of classic dishes olive ratatouille recipe which includes eggplant, pumpkin, aromatic herbs and olive oil. It is served with French cheese and red wine, giving the treat special charm and piquancy.

Ratatouille's Farm

Ratatouille: recipes for French cuisine

This is a classic ratatouille recipe, which includes the following ingredients:

  • Tomatoes - 4 pcs .;
  • zucchini - 4 pcs .;
  • eggplant - 2-3 pcs .;
  • red pepper - 1 pc .;
  • Yellow bell pepper - 1 pc .;
  • Onions - 1 pc .;
  • Garlic - 3 cloves;
  • dried Provencal herbs - 1 tsp;
  • olive oil - 2 tablespoons;
  • salt.

Eggplant peel, cut into strips and put in salted water for half an hour. Thus eggplant leaves bitterness. Then rinse the slices of eggplant under running cold water, wring out and cut into large cubes.

Peel the peppers from the skin. To do this it will be much easier if you pre-bake the peppers in the oven. Preheat it to 200 degrees. Put the peppers on a baking sheet and place in the oven for a few minutes. When the peel peppers will burn slightly, remove them from the oven and place in a poly bag. After 5 minutes, remove the vegetables from the package, peel and seeds. The flesh is cut strips or slices.

With tomatoes should also remove the peel. Make it a lot easier if douse them with boiling water. Make an incision near the tail crosswise, then dip the tomatoes in boiling water just for 1-2 minutes, remove and immediately send it in cold water. Remove the peel and cut into slices of tomatoes.

Zucchini peel and cut into cubes the same size as the eggplant and peppers. Peel the onion and garlic from the husk. Onions cut into slices and garlic into thin slices.

In a frying pan pour the olive oil and saute all the vegetables (except garlic) separately. Fried ingredients add up to a preheated skillet, stir and season with spices (best suited for making ratatouille dried Provencal herbs, but you can add fresh herbs: basil, oregano, parsley, oregano, and so on. D.). Put the garlic and salt vegetable mass. All Stir again, cover the skillet lid and cook the dish for 15 minutes on low heat.

Ratatouille on the classic recipe can be served hot to the table, but it becomes much tastier if you let it stand for a couple of hours.

Ratatouille in oven

Ratatouille: recipes for French cuisine

Traditionally ratatouille prepared on the stove or oven. However, modern chefs have come up with another way to prepare ratatouille - in the oven. This dish is not only delicious, but also very beautiful, so ratatouille recipe in the oven has become one of the most popular not only in domestic but also in the restaurant kitchen. To prepare the ratatouille in the oven you will need:

  • Tomatoes - 6 pcs .;
  • zucchini - 6 pcs .;
  • eggplant - 2-3 pcs .;
  • pepper - 2 pcs .;
  • Onions - 1 pc .;
  • Garlic - 3 cloves;
  • dried Provencal herbs - 1 tsp;
  • olive oil - 2 tablespoons;
  • salt.

For cooking this recipe, you must first prepare a spicy tomato sauce. Peel the onion and chop it into small pieces. Saut onion in a small amount of olive oil. Peel 2 tomatoes and peppers from the skin and seeds. Pepper cut into small cubes, tomatoes, wipe using a blender into a homogeneous mass. For roasted onions, add pepper, cut into small pieces, and the weight of the tomato. Simmer the sauce until it thickens.

While the sauce cooks, prepare the vegetables. Eggplant, zucchini and tomatoes cut into slices about 1 cm thick. Garlic is clean, chop, or pass through the press. Mix the olive oil, chopped garlic and Provencal herbs.

In a baking dish, pour half of the sauce. Put the slices of vegetables tightly, placing them vertically and alternating. Vegetables, pour the marinade of olive oil and spices. Top fill all the remaining tomato sauce. Form of cover with foil and place in preheated oven for 50-60 minutes. The finished dish garnish with basil leaves.

Ratatouille, prepared in the oven is a wonderful side dish for lamb, beef and French cheese. Serve it with hot baguette or fresh bread.

Ratatouille with pumpkin and oregano

Pumpkin Ratatouille gives special aroma and delicate flavor. For cooking this recipe, take:

  • 1 head of onions;
  • 2-3 cloves of garlic;
  • 2-3 tablespoons of olive oil;
  • 1-2 sprigs of oregano or 1 teaspoon dried seasonings;
  • 0.5 kg pumpkin;
  • 0.5 kg zucchini;
  • 4 tomatoes;
  • salt.

Onions and garlic peel and finely chop. In a skillet, heat the olive oil and the onion spaseruyte, add the garlic and oregano. Mass Mix and fry all together for about 10 minutes.

Tomatoes and clean the pumpkin and cut into large cubes. Put the vegetables in a bowl with the onion to fry seasonings. Turn down the fire, stir the ingredients, cover skillet and simmer 20 minutes, stirring occasionally.

Zucchini peel and cut into cubes. Add the pieces to a tomato and pumpkin. The mass of salt and season with spices according to your taste. Cook all together for another half hour.

Provencal ratatouille and cheese

The main ingredients of this dish is the eggplant, tomatoes and cheese. In total, you will need:

  • 6 medium sized eggplant;
  • 6 large tomatoes;
  • 100 g of cheese;
  • 1 medium onion;
  • 3 cloves of garlic;
  • 2 tablespoons butter;
  • 2-3 tablespoons of olive oil;
  • a few sprigs of parsley;
  • a few leaves of thyme;
  • 1 bay leaf;
  • Salt and ground black pepper to taste.

Prepare eggplant, they must be lowered by 30 minutes in salted water, left to bitterness. Then rinse them in cold water and cut into slices.

In a frying pan, heat the olive oil and fry the eggplant slices in it from both sides. Transfer the eggplant on a napkin to stack them with fat. Season with salt and season with black pepper.

Onion peel and chop, fry it in oil, which was prepared eggplant. With tomatoes, remove the peel, cut them into small cubes and return to the pan with the onions. Garlic is clean, pass through the press and put in the onion-tomato mass. All the mix, add the chopped parsley, thyme leaves, bay leaf. All the salt and season with pepper, stir again, cover the pan with a lid and simmer the vegetables for 10 minutes. Then reduce the heat, put the eggplant in tomato sauce and simmer all for 10 minutes under the lid closed.

Prepare baking dish. Grease bottom and sides of its butter. Put it stewed eggplant and fill them with the sauce in which they were extinguished. Cheese grate and sprinkle them ratatouille. Remaining butter cut into pieces and arrange on top of the cheese. Submit the form with vegetables and cheese in a preheated oven and bake until the cheese turns into golden. It will take about 15-20 minutes.

Ratatouille in multivarka

It is very convenient to cook ratatouille in multivarka as the mistress did not need to constantly be at the stove. To prepare you will need:

  • 1 medium sized zucchini;
  • 4 tomatoes;
  • 2 eggplant;
  • 2 bell peppers;
  • 1 head of onions;
  • 2-3 cloves of garlic;
  • salt;
  • 2 tablespoons olive oil;
  • 2 tbsp dried Provencal herbs.

All vegetables, wash and peel. Cut one tomato, onion and peppers into small pieces, and eggplant, zucchini and remaining three tomatoes - circles thickness of about 1 cm each. Garlic pass through the press.

In a bowl Multivarki pour olive oil and place the pieces of onion, pepper and chopped tomatoes. Set the mode "Baking" and cook the vegetables for 20 minutes. After the beep, open the lid and wipe Multivarki resulting mass in a homogeneous sauce. Put half the sauce in a separate bowl (season they have finished dish).

In a bowl with sauce Multivarki Put slices of vegetables, alternating them. Season the vegetables with dried Provencal herbs and salt. Cover the bowl with a lid and cook the dish in the "quenching" for 40 minutes.

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