The best Ratatouille Recipe
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Hello and welcome in this new article, Today's recipe is very special. We will go through the origins of a traditional meal of France called ratatouille.
In this session we will also see the historical story of this traditional meal and some tips to make it easy for you.
So, let's get started.
Ratatouille is a delicious summer recipe to put on your plate! With vegetables, ratatouille is suitable for frying or frying to follow. Provencal plate of the highest quality, celery ratatouille legumes and southern colors. Many of our ancestors appreciated it for a long time, and now it is very popular in all of France, and even deserves an animated film of the same name. Discover the recipe and history of this gourmet cuisine with us. The most famous recipe for ratatouille is from Nice, but there are of course as many recipes as the chefs have. Below is an example of a recipe inspired by Nicoise ratatouille.
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Number of people: 4 - Preparation: 30 minutes - Cooking: 45 minutes.
INGREDIENTS:
- 2 Zucchini
- 1 Eggplant
- 1 green pepper
- 1 red pepper
- 1 tomato
- 1 onion
- Garlic 2 cloves
- Garnished 1 bunch
- Olive oil
- Salt
- Pepper
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How to prepare:
- Wash the zucchini, eggplant, green peppers and red peppers and cut them into medium cubes.
- Divide the tomatoes into quarters and cut the onions.
- Pour a little olive oil into the pan and brown the different vegetables one by one for 5 minutes so that they change color.
- Start with the peppers, then the eggplant, zucchini, and finally the onions and tomatoes.
- Once the vegetables are cooked, put everything on the tomatoes and onions, lower the heat and stir.
- Add a nice bunch of thyme, rosemary, bay leaf, salt and pepper, boil 40 minutes under the lid and stir constantly. 10 minutes after cooking, add two crushed garlic cloves and cover again.
- You can taste and taste again at your leisure. Enjoy your grilled or grilled meat.
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The history og la la ratatouille:
Today's ratatouille, an authentic Mediterranean dish, is a soup cooked in the sun with ash and olive oil. Tomatoes, zucchini, eggplant, peppers, onions and garlic are often for cooking. Its name comes from the Occitan word "ratatouille" and means vegetable soup.
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Although it is very popular today, ratatouille has long been a French dish. In fact, the first recorded reference to the word "ratatouille" appeared in the Journal des Sciences Militaire des Armies de terre et de mer in 1831, giving a negative explanation.
Easy to cook and ready to use, not only in the military but also in prisons. In 1846, they described Ratatouille in the Provençal French dictionary as "rat soup", "bad soup" ...
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The first issue of Ratatouille's current recipe was even better published in the transport magazine "La Viedu Rail" in 1952, 100 years later. Among the vegetables and bohemian dishes grown by the Provencal family, very close to the Basque peppers, there is another Provencal dish made with tomatoes and fences.
Over the years, brilliant chefs have enjoyed turning ratatouille into a delicious and simple meal. Suggestions: Ratatouille can be eaten hot or hot, but always regarding the vegetable season from June through October.
Tags:
French