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Five centuries ago, French peasants from the southern province of Provence began to prepare a vegetable dish called ratatouille. And they could have cooked it before, but the story is silent at this moment in time. And how would they be surprised now if they found out that this is a popular summer dish  prepare all the famous chefs in all the famous restaurants of the world.

It is important that the trade winds are made of perfectly mature and sweet tomatoes, which makes it an ideal substitute for tomatoes without taste and smell, which are most often imported and most often used for use. 700 g for 45 CZK is very profitable. We can mix it with stewed beef. Create a spicier and spicy version with olives, mint and chili. He also cooks on a rice swimmer with Gruyère cheese.

In the original, the pepper burned above the flame completely dark. Then let it cool down and burn the scalded skin or wipe it under the water flow. Each piece of pepper must be worn at least a little black. Then just cool down and remove the skin from the burned blister around the edges. Eggplants in a similar way, perhaps a little more, in any case squeezing oil, it is able to absorb an unmanageable amount. Turn more often on a saucepan. If you love them even on slices, make a small trade wind and add a quarter of small aromatic tomatoes.

It would seem a simple vegetable vegetarian dish, why did it become so popular? However, the same question can be asked about such dishes as,.

Somehow in one of the magazines I accidentally stumbled upon an answer, although by that time I had not asked a question that I still remember. The thought sounded something like this: "The most popular dishes are those dishes that absolutely anyone can cook, even one who has never cooked at all. And the name of this dish should be memorable, you want to say it again and again. It's like a song that sounds in your head. And it's hard to get rid of this song, and you say it again and again. "

Together with the spices, we will squeeze until the vegetables are all pleasantly soft, but not completely disheveled. Taste and add sugar, salt or a little vinegar. I like juicy vegetables, but if you want the tomatoes to be simply wrapped without juice, just take the lid for five minutes and allow the liquid to evaporate. Our children and the whole family love this fairy tale. The name of the whole film comes from traditional French cuisine, which comes from around the world around Nice. However, the resulting form of ratatuy, as it is represented in the film, is not an accurate ratatouille, but is called analdali and is ratatouille, adapted by chef Michel Gerard.

The name of all these dishes is really very poetic. And only after hearing them, you immediately feel that it is delicious, and even if you have never tried it, you definitely want to cook and taste it.

I remember that my mother cooked this dish as a child. When I asked her what she was cooking, she invariably replied: "This dish is ratatouille! Eat it, and dance! "But it is so, its name invariably evokes a smile and a good mood, so you can dance.

And, after all, this is one of the few ways to get heat-treated vegetables in our plants. Ingredients 500 g tomatoes per one sauce 5 tomatoes 2 red peppers 2 eggplants 2 vegetable marrows 3 garlic cloves 1 smaller onion 2 tablespoons of olive oil fresh salt of thyme, pepper.

Procedure Tomatoes for tomatoes are boiled hot water, peeled and cut into cubes. Peppers are removed from the root and scattered along the length. Half the pepper is placed with a cutting edge on a sheet of aluminum foil and baked in a hot oven. Bake for about 15 minutes - the pepper should begin to black on the cut. Put the baked pepper in a plastic bag to make them fake and better cleaned. In a large saucepan, warm olive oil, on which we recycle the onion and finely chop the garlic.

And apparently under the same impression, American director Brad Bird created his famous cartoon - a comedy with the same name, received the Oscar award. Where Raty's rat-rat is also preparing a dish - ratatouille.

Let us, with a smile, and a good mood, we will also prepare this French dish today. And not even one, but several.

Then add sliced ​​tomatoes, thyme leaves and salt. Cook over light until thickened. Meanwhile, peel the peppers and cut them into small cubes. Pepper is mixed in a reconstituted tomato sauce to end. Eggplants, zucchini and tomatoes cut into thinner slices. Place the tomato-pepper sauce on the bottom of the baking to gradually sow the chopped eggplant. Courgettes and tomatoes.

Finally, touch the olive oil, then peel and pepper. From the baking paper, cut out the shape of our baking and cover it with a layer of vegetables. We gently press the paper against the vegetables. After baking, balsamic recovery can still be overcome.

  Ratatouille classic - step-by-step recipe with photo

Calculation of products is given on a round shape with a diameter of 23 cm, for 3-4 servings.

We need:

  • eggplant - 1 - 2 pieces (depending on size)
  • zucchini - 1 - 2 pieces (depending on the size)
  • tomatoes -4-5 pcs
  • bulgarian pepper - 2 pcs
  • onions - 1 pc
  • garlic - 2 cloves
  • a mixture of Provan grasses - 1-1.5 tsp.
  • paprika - 1 teaspoon
  • olive oil - 4 tbsp. spoons (possible and 5)
  • salt, pepper black ground - to taste

Preparation:

What ingredients do we need?

Serve with fried baguette or as a prefix to grilled meat. Ratatouille is not a complicated dish, it requires only consistency with the rules established in the recipe. It is also not an express dish - when preparing ratatuy it is very easy to get a vegetable stew rather than in Ratatouille. Vegetables should maintain their taste and consistency, so each of them suffocates separately. According to classic recipe, after frying all the ingredients, you still need to bake them together in the oven.

A set of products for cooking ratatuya in an oven with cheese

Ratatouille is a classic example of French cuisine. It comes from Nice, but similar options stewed vegetables  can be found in many countries of the Mediterranean basin. It is made from ingredients that are easily available in the season: pepper, zucchini, bacon and onions and irreplaceable herbs.

1. Wash the vegetables and allow to dry.


2. Cut the onions into cubes. Heat the oil in a frying pan and fry the onions in it. Strongly fry it is not necessary, the onion should more to languish than to roast.


Ratatouille can be served as an independent dish. It is also a great addition to meat fried or braised chicken. You can also eat cold as a snack. The cup is often sprayed with a crushed feta or served with slices of white cheese or with an egg in a shirt and baguette-breadcrumbs. It can also be used as a filler for omelets or pancakes.

Summer promotes culinary experiments. Vegetables are much cheaper, and we find them everywhere in abundance. It is also a good time to learn how to cook, and during the autumn-winter meetings with friends to surprise them with their knowledge of culinary arts. You will need to prepare meals.


3. In the meantime, he languishes, peels and cut into cubes Bulgarian pepper. If you have red pepper, then it will be just wonderful! Ratatouille will turn out bright and beautiful.


Bake and clean from sticks, then cut into slices, sprinkle with salt and leave for 20 minutes. Separate fir juice and dough from eggplant in a thick ankle. Important: we do not choose peanuts from the skin. Onion and peanuts in a bowl, and peeled garlic finely chopped. Sliced ​​garlic, not garlic, is more aromatic.

Wash the tubers and remove the seed capsules, and then cubes into cubes. Cucumbers are washed and rolled into a large cube. Buying zucchini, choose medium. Fluxes can be "woody" and hard. Choose tomatoes from the skin, remove seeds, remove seeds and turn them into small pieces.

Once the onion is soft add pepper to it. Fry all together for 5 minutes.


4. Cut one red tomato with boiling water, peel and finely chop. Add to the frying pan. Fry for 3 minutes.


Parsley and basil finely chopped. Leave some basil leaves to decorate. To preserve the character and the original taste of the dishes, the order in which the ingredients are prepared is very important. In the pan, heat the oil, drop the onions, garlic and paprika. Periodically mix the vegetables under the lid, season with salt and pepper. The peppers should be soft, but still slightly crispy. If we move, the skin will be uncomfortably separated from the muscle. Once the pepper is ready, switch vegetables into a pan and drop the lid.

Then fry the eggplant and fry in a pan until it is soft and lightly toasted. After frying, transfer to a pan with the remaining vegetables. Pour the chopped onion into a saucepan when it's time to add the tomatoes and parsley and continue for 3 more minutes.

5. Add water or vegetable broth. I always freeze the broth left in the freezer from the vegetable boiling. That's right now, he'll come in handy. I add cubes, they will give a volume of liquid of approximately 500 ml. Let the boil.



Pour the vegetables out of the pan, mix all the ingredients and add the basil. If necessary, season with salt and pepper. Close the lid and keep it together for 8 minutes. Go to the dish in which you will serve the dish and decorate the basil leaves.

Cooking time: about 45 minutes. This dish, cooked from sunflower Provence, just prepares a dish with one pot. As it seems, in Poland he was popularized by the Brad Bird film under the eloquent title "Ratatouille", which tells about the adventures of the rat gourmet. This dish, however, is worth more than just a film in an animated film - it's worth it to prepare. Even if we do not have the opportunity to go to the south of France, we can always give her a substitute for a plate.

6. Meanwhile, crush the garlic with a knife, and then grind, as small as possible. Also prepare a mixture of Provencal herbs, paprika for color and taste. Tomatoes are no longer summer, and not so bright and juicy, so paprika will just give the missing sweetness and brightness.


2-3 cloves of garlic, chopped or chopped. Feta cheese, goat milk or sheep cheese. Marrows are cut into pieces, seasoned with chunks, peppers in thin slices. Vegetables are mixed with olive oil, a hard pinch of Provencal herbs and fried in an oven or pan for a long time, until the vegetables are well roasted and crispy. Note. Vegetables need to be stirred from time to time, so they do not burn.

Tomatoes are cut into pieces. In a large saucepan with a thick bottom we warm up the olive oil and a bowl of onions. When we start making garlic, we add garlic, the rest of the herbs are fermented and fresh herbs. We will fry one more moment, stirring quickly, until the oil begins to acquire an intense flavor.


7. Add the garlic and spices to the vegetables, salt and pepper to taste. Strain 5 minutes, so that the spices saturate the aroma with sauce, turn off the fire and cover. Let the aroma of Provencal herbs be revealed with all their strength.


Provencal dish in a frying pan

Add the fried vegetables and raise the fire. We pour the wine and wait until it evaporates. It can happen that alcohol gets into the heat. Just tighten up and wait until the wine is burned out. When the wine evaporates, we add the rest of the ingredients: tomatoes, lobster tomatoes, olives, sugar. We cook on low heat until the vegetables are soft, but still tender. Season to taste with salt and pepper.

Before serving, we can sprinkle with cheese and fresh herbs. Every kitchen in the world has its own, first-class dish. This is no different from the French cuisine. Among the most popular delicacies of the Seine, snails with parsley pesto, onion soup, baked with cheese or cream, it is worth noting ratatouille. A simple combination of vegetables and aromatic dishes may surprise you. Anton Ego is a critic of raw food from the animated film Ratatouille.

8. In the meantime, we'll cut aubergine, zucchini and tomatoes.


It should be noted that it is best that all vegetables have a single diameter when cutting. So they are more convenient to spread in the form.

My eggplants turned out to be somewhat larger than anything else, and so I had to tinker with re-laying. But what to do, it's already winter on the nose, and the aubergines had to buy what they were.

Every kitchen in the world has its first-class dish. Among the most popular delicacies of the Seine, snails with pesto parsley, onions baked with cheese or cream, no doubt appreciate ratatouille. A simple combination of vegetables and aromatic spices can surprise you.

Anton Ego is a raw critic of the animated film Ratatouille. It is assumed that the dish comes from a simple kitchen from the Provence region. However, the story of a colorful combination of eggplants, courgettes and tomatoes is even more confusing. The first mention of a vegetable goulash with the addition of thyme belongs to the northern regions of Italy, which now belong to France. Despite the similarities in terms of the choice of ingredients and the form of delivery, the popularity of "save" is permeated with the Italian peperonat, the Spanish pistol, the shave from Greece or the Hungarian physicians.


9. Prepare a form in which we will spread vegetables. The shape can be round and square; and big and small - just one serving.

I have a round shape with a diameter of 23 cm. I will put vegetables in it. But first put a little sauce on the bottom, so that only cover it.

The classic version is simply cut into cubes of courgettes, tomatoes and eggplants. Vegetables to ratatyu first fry in a lot of oil, and then put in a pot to dive into the grass. Thus, the cooked tastes perfectly taste, but they will also work as a supplement to the roast lamb. Fried chicken in the chef's head instead of slicing and stirring vegetables, cut them into thin slices, put them on a fragrant, tomato, grated with herbs and a little olive oil.

This dish was also adapted by the famous American restaurateur and prepares Thomas Keller. It is worth re-creating it at home and listening to a secluded dinner. Perhaps, like Anton Ego, we find in it the carefree moments and tastes of childhood. Ingredients: 2 zucchini, 2 eggplants, 5 medium tomatoes, 50 ml of olive oil, 3 cloves of garlic, leaves of 2 thyme branches, sea salt and freshly ground black pepper to taste. Tomato piperade: 2 sweet peppers, 1 small onion, 2 tablespoons of olive oil, 1 canned tomato without skin, 1 ham of thyme, a small pinch of salt.

10. Spread out alternately, alternating light and dark colors, the sequence of laying vegetables to try to observe, so that one always follows the other.


For the color I use both red and yellow tomatoes. I boast, my yellow tomatoes - from the garden, still stored, and even lie not in the refrigerator.

And so the circle of the red tomato, then the zucchini, the yellow tomato and the eggplant - turns out quite nicely.


11. Spread the vegetables spirally. And when you're finished, you need to salt a little, pepper, and then put the remainder of the sauce on top. This will not dry the vegetables and will not give them much fry.


12. Preheat oven to 180 degrees. Put the form with ratatouille in the oven and bake for 1 hour.

After 40 minutes, look into the oven, and if you see that the top is excessively red, cover the dish with foil.

I did not need it. The sauce was enough to make the dish beautiful and not "fried".

13. After the time is up, take the dish out of the oven, cover it with a lid and let it stand and rest for 10-15 minutes.


14. Then lay out portion by piece on the plates also in the form of a spiral, attaching the "spiral" with a wide blade. From above you can decorate with greens.


You can eat Ratatouille both hot and cold. It is equally tasty in any form.

  How to cook ratatouille with minced meat, chicken fillet and other meat products

I do not know whether it is possible to call such dishes a word-ratatouille, because in the traditional French recipes there is no meat in the composition of the dish. But still, I will take the liberty of calling them this way, as an exception!

How to cook? All the ingredients and the whole process of cooking can be left as in the first version. And meat products can be used as follows:

  • using chicken fillet. Cut the fillet with thin plates, similar in size to the circles of vegetables and lay them with an additional layer in a spiral.
  • using minced meat. Mince the flesh along with onions, peppers and tomatoes. Put the whole sauce on the bottom of the mold. Then spoon the vegetables. Fill up with nothing, but bake, covered with foil. Otherwise, the vegetables will be dry.
  • using minced meat - option 2. Prepare forcemeat, mix protein from one egg, salt and pepper. Stuffing is well mixed and discouraged. Then, form small thin cutlets and lay them in a vegetable "spiral" in a separate layer. Sauce pour over the top, and in this case, the foil may not be needed.
  • using bacon. Bacon in a vegetable "spiral", folding a piece in half.
  • with the use of fat. In Languedoc, in Ratatouille, for added satiety, slices of smoked bacon (lardon) are added. I've never tried it, but it must be delicious! And smell of smoked meat, too, most likely, not superfluous!

  Ratatouille "Homemade" with milk and cheese sauce

We need:

  • eggplant - 1 - 2 pcs (450 g)
  • zucchini - 1 - 2 pcs. (450 g)
  • red pepper - 1 pc
  • yellow and green pepper - 1 pc
  • tomatoes - 2-3 pieces (large)
  • tomato juice - 1.5 cups
  • olive oil - 4 tbsp. spoons
  • salt, pepper - to taste
  • a mixture of Provencal herbs - 1,5-2 tsp.
  • mint leaves
  • greens - for decoration

For sauce:

  • hard cheese - 80 gr
  • butter - 50 gr
  • flour - 1 tbsp. a spoon
  • milk - 220 ml
  • salt, pepper - to taste


Preparation:

Before I begin to describe the recipe, I will note that I prepared the dish for this recipe at the end of the garden season. And all my vegetables were of different caliber. Of these vegetables, a beautiful vegetable spiral is not done, and so I cooked using a form that was not quite traditional for ratatouille. But, if you remember that this dish is nothing more than a vegetable stew baked in the oven, there are no violations.

In addition, there is the opportunity to show this dish in another performance.

For its preparation, I use a glass oval shape measuring 28 x 23 cm.

1. Pour the tomato juice into the mold. Add the olive oil, salt, pepper to taste and mix everything in the form.


2. Eggplant a bit bitter, so I cut them in circles, salt and leave for 20 minutes to get bitterness. Then eggplant slightly squeeze. Lay them first layer in tomato juice. Top with mint leaves. And you can replace it with a twig of rosemary or thyme.



3. Cut the zucchini into slices. And lay on top of the eggplant.



4. Remove the Bulgarian pepper by removing the stem and seeds. Cut into slices and spread over zucchini slices.



5. Cut the tomatoes into slices. They at me the, from a kitchen garden - very large, fleshy and sweet. It's good, the sauce will be just right.


6. Preheat the oven in advance to 200 degrees. Cover the form with foil, press it tightly against the mold. Put in the oven for 40 minutes.

7. In the meantime, prepare a milky-sauce sauce. It is prepared almost as much as the Béchamel sauce. At the end of the description of this recipe, I will remind you how this is done.

8. After 40 minutes get the form, remove the foil. Pour the vegetables with sauce and again put in the oven. This time for 10-15 minutes. The top should be covered with a beautiful ruddy crust.

9. Remove from the oven, let stand for 10-15 minutes. Sprinkle with the remaining cheese and chopped herbs.

10. Serve directly on the table. Spread Ratatouille with a large wide blade, grabbing all the layers.



11. Eat with pleasure and enjoy the taste!

  Preparation of milk-cheese sauce

1. Put the butter on a frying pan and melt it.


2. Gradually add flour to the oil, stirring constantly. The oil should not be very hot, otherwise it will start burning, and flour. The sauce in this case will turn out to be dark, and it will not have a tasty smell.


3. As soon as the flour is lightly browned and a slight nutty smell appears, pour the milk in a thin trickle, continuing to stir all the time so that no lumps form, add a little salt and pepper.


4. Add cheese, leave for decoration. Continuing to stir, bring the mixture to a boil. As soon as it begins to become slightly thick, remove from heat.


Cheese can be in the sauce and do not add, but just sprinkle them with a ready-made hot dish,

  Ratatouille with sour cream and egg sauce

We need:

  • eggplant - 1-2 pieces
  • zucchini - 1-2 pieces
  • tomato - 4 pcs
  • bulgarian pepper - 1-2 pieces
  • onions - 1 pc
  • provencal herbs - 1,5 tsp.
  • paprika - 1 teaspoon
  • olive oil - 4 tbsp. spoons
  • butter - 1 tbsp. a spoon
  • salt, black ground pepper - to taste

For sauce:

  • egg - 3 pieces
  • sour cream - 200 gr
  • salt. black ground pepper - to taste


Preparation:

1. Cut the onion and the Bulgarian pepper, diced from seeds and stems, into cubes. With one tomato, peel off, scalding it with boiling water, and also cut into cubes.

2. Fry onion, add the Bulgarian pepper and fry for 2 more minutes. Then add chopped tomato. Put out all together for 2-3 minutes. Add 0.5 liters of water or vegetable broth. And also spices, salt and pepper.

3. Cut eggplant circles, zucchini and three tomatoes.

4. Lubricate the form butter  and lay out the vegetables either in the form of a spiral, or in layers.

5. Cover with a foil and place in a preheated oven to 200 degrees.

6. Prepare the sauce. To do this, mix sour cream, eggs, salt and pepper with a fork.

7. Get the form, remove the foil and pour the vegetables with sauce.

8. Bake for another 10-15 minutes, until the ratatouille is covered with a ruddy crust.


9. Get out of shape, let stand for 10-15 minutes. Serve directly on the table. And then spread out on plates.


This dish turns out very tasty and hot and cold. And I like it even more when it cools down.

  Quick ratatouille in a frying pan - video recipe

As I said above, ratatouille can be cooked and slices, like. This is done much faster, especially since in this recipe we do not bake the vegetables in the oven, but put them out in a frying pan.

We need:

The recipe gives enough a large number of  ingredients, so you can proportionally reduce them at your own discretion.

  • eggplant - 3 pieces
  • zucchini - 6 pcs
  • onion - 3 pieces
  • pepper bulgarian -3 pcs
  • tomato sauce - 400 gr
  • garlic - 3 teeth
  • olive oil - 4 tbsp. spoons
  • basil - 50 gr
  • salt, pepper - to taste

Preparation:

1. Cut the onions into cubes. Chop the garlic. And fry in a pan with high sides in oil.

2. All the vegetables cut into small pieces of medium size and add to the frying pan. Slightly simmer on low heat with the lid closed, stirring occasionally.

3. Add the tomato juice. Stir, salt and pepper to taste.

4. Stew until the vegetables are ready, about 30-40 minutes.

According to this recipe ratatouille is cooked very quickly and it turns out delicious. It can be eaten as a separate dish, and served as a side dish for meat.

  Ratatouille in the Languedoc

I found this recipe on the Internet, where it was written that it belongs to the chef Annette Tech from a restaurant in Languedoc. I did not find information about it, to my deepest regret, but I liked the recipe. Therefore, I share them with great pleasure.

We need (for 6 servings):

  • eggplant - 2 pieces
  • zucchini - 6 pcs
  • bulgarian pepper of three colors - 3 pieces (one each)
  • tomatoes - 1 kg
  • onion - 2 pieces
  • garlic - 3 cloves
  • olive oil - for frying
  • fresh thyme - 4 sprigs
  • bay leaves - 3 pcs
  • crimson vinegar - 1 tbsp. spoon (I used the usual 9%)
  • parsley - 4-5 branches
  • juice of half a lemon
  • sugar - 0,5 tsp.

Preparation:

1. Peel onion and cut into cubes.

2. On the tomatoes make a cross-cut and scald them with boiling water. Then drain the water and remove the peel from the tomatoes. Then cut them into cubes.

3. Grease the baking tray with olive oil and put on it washed and dried peppers. Bake for 10 minutes at a temperature of 175 degrees. Then put them in a plastic bag, tie up and leave for 20 minutes.

When the peppers cool down, remove the stem and seeds from them and cut them into cubes.

4. Eggplants and zucchini cut into cubes. Each vegetable is put out in a pan separately, adding a little olive oil. And also separately salt and pepper to taste.

Eggplants fry with lemon juice.

In the tomatoes add sugar. Put them out in the last place.

5. Preheat olive oil in the saucepan, quite a bit. The fire should be small. Put the fried onion, zucchini and eggplant, add the Bulgarian pepper and gently mix.

6. Add fire, stew for 10 minutes continuously stirring. Then add chopped garlic, and after 3 - 4 minutes salt, if necessary.

7. Serve ratatouille with stewed tomatoes. Add finely chopped parsley, thyme and bay leaf.

8. Pour in the vinegar. Stir and leave to stew, covered with a lid for 30-40 minutes.


The prepared dish can be served both hot and cold. And also, as a separate dish or as a side dish.

I think that now everyone can cook such ratatouille as they want. All recipes are easy enough to prepare, and they can cook any. And I think, even one who has never cooked anything at all.

And in conclusion I want to say a few words about this wonderful Provencal dish, so to speak - sum up some result.

  Ratatouille - cooking features

Ratatouille is a vegetarian dish, which in the original is prepared from tomatoes, zucchini, bulgarian pepper. onions and garlic. Subsequently, he was added to the eggplant, which introduced into this palette its unforgettable note of taste.

When cooking, it must be flavored with Provencal herbs, including basil, thyme, fennel, rosemary, mint, caraway ... Without them, a dish is simply unthinkable! The number of added herbs and their composition depends on how the result will turn out and the dish itself! Add to the dish and truffles, but for us it is already a luxury!

Cutting ingredients is done in circles, which are laid out alternately. But to speed up the cooking process, you can cut them and cubes. Ratatouille is in fact a vegetable stew, so it is used to call it in Russia, and in Bulgaria it is called lecha. In other countries, the dish has other names.

It should also be noted that although this dish is considered vegetarian, there are recipes, where meat, chicken, bacon and even lard are added to it. My husband, for example, does not perceive vegetarian dishes at all. And he can eat only that ratatouille, which contains meat products. Therefore, I try not to torment him particularly, and I cook either with minced meat or with chicken. In this case both vegetables and meat are cooked simultaneously.

I also know many men who do not perceive dishes without meat. So do not give up in this case from ratatuya in general! You can cook vegetables and meat separately - this is also a good option. And if, together with the vegetables, another chicken is also baked separately, then the man will definitely remain satisfied and, importantly, satisfied!


Recently, with this chef's dish around the world began to experiment a lot. And if earlier the composition of products was strictly regulated by the main ingredients, now it began to add potatoes, pumpkin and even green beans. Began to add also rice and other cereals. Prepare it and with cheese, and with sauce "Beshamel", bake, extinguish, cook for a couple and on the grill.

What to do? It's popularity! People want to eat their favorite dishes and do not want to repeat themselves! Is it possible to reproach anyone for this? Maybe this will only add even more popularity to one of the most famous vegetable dishes.

After all, even if the composition of the ingredients may all be the same, but the taste will always turn out to be completely different. That in general, and great! Because vegetables like everything, and they can be cooked differently each time.

And I very much hope that you will also prepare ratatouille, and maybe one of my recipes will help you in this. And if you liked the recipes, then I will be very pleased to receive a response from you in the form of a comment or a click in social networks! Thank you in advance!

And Bon Appetit!

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Food - as much in this word! Taste, fragrance, beauty! Just gourmets can be different. Some of them are delighted with home cooking, pelmeni and fried potatoes, and someone is crazy about fine cuisine and learns to cook profiteroles with cheese cream. How to combine the extravaganza of taste and simplicity of cooking? Prepare Ratatouille and please your home with a simple and fragrant dish.

What is ratatouille

Let's be honest, in our country ratatouille gained fame after the same cartoon about the funny little rat, who dreamed of cooking all his life and believed that everyone could become a cook. In hands, or rather - paws, this dear cartoon hero, a banal piece of cheese turned into a masterpiece, as his taste was enriched with seasonings and sauces. And one day the dream of the rat Remy came true, he got a unique opportunity to cook in a real kitchen. It turned out that he really does. Original soups, delicate creams, cakes with air cakes and ratatouille, which Remi regaled culinary critic, glancing, in order to destroy the career of restaurant workers.

Why did Remy choose ratatouille? Because in my heart I understood that it is just such a seemingly simple but incredibly spiritual dish that can cause a touch of true feelings in this professional to the marrow of bones. Let's say a few words about how to cook ratatouille. The recipe is simple and it is attractive. This is a traditional vegetable dish of Provencal cuisine, much like Hungarian lecho. The name of the dish originated from the French Ratatouille, more specifically, rata - "food", and touiller - "interfere". Actually, the name is the whole meaning of the word.

What story did the Ratatouille dish go through?

How to cook such a dinner, so that everyone will be happy? This question is asked by all housewives and women engaged in their careers. At all you can not please: men want more potent and tasty, women take care of the figure, and children do not perceive boring dishes.

So the correct answer was found. Originally ratatouille began to prepare for small farmers living in the area of ​​modern Nice. In the summer they picked fresh vegetables and baked them. Traditionally, zucchini, tomatoes, peppers, onions and garlic were used for cooking. Later, eggplants were added there. Harmoniously connecting with each other, the vegetables were soaked with juice and represented a game of colors and flavors. It looks amazing and smells wonderful!

How to cook ratatouille? Recipe in the cartoon of the same name was authored with original servings.

As seasonings, local spices were used: the famous Provencal herbs, in abundance present in the kitchen of a good cook. Fennel, caraway, rosemary, mint and basil were added. Imagine this fragrance. This combination transforms every dish beyond recognition. It turns Italian-Mediterranean in essence and a French dish in form. Ratatouille has "brothers" all over the world. In Hungary, this is lecho, in Spain - pisto, and in Italy - the caponata. In Russia, ratatouille is called vegetable stew, adding to taste and greens.

Classics are most important

We will figure out how to prepare ratatouille in its traditional variation. It's spicy and tasty dish, which is not inferior to meat by useful qualities. Take a pair of eggplant, zucchini and pieces of eight tomatoes. Also add the pepper, garlic and onion. The tomato paste adds a more intense color to the dish, but you can add ketchup if you want. In order to make the dish more flavorful, take a few spoons of white dry wine, olive oil, a bunch of cilantro, parsley and basil. Remember that with the first ingredient you will learn how to prepare ratatouille from aubergines, and without them you will get a classic recipe.

Continue cooking: shred onion and garlic. Fry them on olive oil, adding in the process chopped peppers. Tomatoes grate on a grater. By the way, do you know how to cook ratatouille if tomatoes are not peeled off the skins? This, of course, is not a critical moment, but tomatoes without skins will be easier to grate in the frying. Make an incision criss-cross and scald the tomatoes with boiling water.

After a couple of seconds the skin on the tomatoes will rise and it will be easy to remove. Add tomato paste to onions and garlic. Also add a tomato paste diluted in half with water and white wine. Mass pepper and salt, and then put cool.

Phase two: prepare the basis

If you think about how to cook ratatouille, then learn to cut vegetables evenly and beautifully. Zucchini and eggplant peel, and then cut into thin circles. Do the same with tomatoes, just do not remove the skin from them. Salt the sliced ​​vegetables and add seasonings. Now lay the vegetables in dense rows, alternating them for beauty and better taste. Now add crushed garlic and spices to taste. Top with vegetables tomato paste, and cover the dish with baking paper, so as not to prevent the evaporation of moisture. If you want, you can cook in a frying pan, although this is fraught with some minuses, but, perhaps, you are interested in how to cook ratatouille in the oven. As easy as pie! This is exactly the case original version. Heat the oven to the maximum temperature and bake the ratatouille for about an hour. It is recommended to monitor the cooking process and assess the surface of the dish every 15-20 minutes.

  Also focus on the smell. If from the flavors dizzy, do not deny yourself the pleasure of trying a piece.

We serve beauty on the table

Allow the dish to cool and gently, like from a cake, separate the spatula with a spatula. We advise you to invite all friends who do not know how to cook ratatouille. We guarantee that they will be delighted. The dish has an unrivaled taste in both cold and warm form. Serve it on a large platter with a few drops of wine, sauce and greens. It will also be good to offer toasted toasts of white bread.

Vegetarian Menu Classic

Great chefs from all over the world recommend ratatouy to vegan, who come to the restaurant with a tired expression on his face. And vegetarians are also delighted with this dish. After all, how to cook ratatouille from eggplant? You do not need to take anything fatty or harmful for your health. Only vegetables and a few spices. In addition to these vegetables, add zucchini and patisson. Use young vegetables, as their taste is brighter and more saturated. Take the seeds from the Bulgarian pepper. And if you want to include the dish in family meals, we recommend adding potatoes to it. So it will be even more satisfying. If you want to do without oil at all, then think about how to prepare ratatouille in a multivariate. So you can prepare several dishes in parallel without risk of burning.

At the end of the story

And how did the story with the unusual rat Remi end? He took a courageous decision to defeat the critics of the simple dish, like ratatouille. And when the important gentleman was brought a beautifully decorated plate with ratatouille portions, he only moved his eyebrows, grinning mistrustfully, jotted something in his notebook and took a little ratatuya at the tip of the spoon, tried it - and his eyes flashed. In one single piece he felt all the joy of his childhood, remembered his mother, who met him from school and set before her frowning, but so beloved son a plate ratatuya. The critic remembered the warmth of his house and felt a tear roll down his cheek. Naturally, he approved the dish and put the highest mark on the restaurant. That's the end of the story about this an amazing dish  southern France.