The ratatouille recipe It is a classic of French cuisine, although in reality it is very similar to our lifelong ratatouille but cooked in a different way, because in this dish each ingredient is slowly made separately and set aside on a tray, to finish all the dishes. vegetables together in a common simmer. For this reason it is not a dish for cooks in a hurry because, although it is an easy recipe, each type of vegetable requires its time.
But don’t let this put you off if you want to prepare it because the ratatouille can be perfectly cooked the day before it is served and reheated at the time of drinking it, and even in its place of origin, Provence, it is said that taste is more intense when reheated the next day, after the flavors have had a chance to merge, being an excellent side dish for meats, be it veal, lamb or pork and grilled fish or for vegetarians, as it already constitutes a substantial dish on its own.
Start by cutting the aubergine into slices or small pieces and put it in a bowl with salt so that it “sweats” and loses its bitterness, for half an hour. While going chopping the rest of the vegetables. The onion in thin strips, the peppers in pieces and the zucchini in slices and later in quarters, if they are very big.
In a heavy-bottomed saucepan add three tablespoons of oil and fry the onion slowly for five minutes, until soft. Add the peppers and three whole cloves of garlic, lower the heat a little and let the vegetables cook for another seven minutes. Season with salt and pepper. Transfer to a tray and reserve.
Pour another two tablespoons of oil and add the aubergine cooking for six to seven minutes on each side if it is cut into slices. When it is cooked add to the tray with the onion and peppers. Pour oil back into the saucepan and cook the zucchini for five minutes, remove to the tray with the rest of the vegetables.
In the saucepan, add the remaining oil and fry the peeled and diced tomatoes without the seeds, add the fine herbs that we had reserved as well as the remaining garlic cloves. Cook them well and go mashing them with a ladle until they are like a sauce. Add the vegetables that we had reserved and give them a few turns carefully with the tomato sauce. Cook everything together over medium heat and covered for ten minutes, when time passes, uncover the saucepan and lower the heat, leaving it for another twenty minutes.
With what to accompany the ratatouille
Considered one of the great recipes of Mediterranean gastronomy, this ratatouille it will flood your kitchen with the aromas of Provence. This dish can also be tasted cold or warm, although as a hot garnish I find it delicious and also, we make sure to eat a good amount and variety of vegetables that are sometimes scarce in our meals.
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