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Ratatouille ( Provençal Stew ed Vegetable dish, originating in Nice . The full name of the dish is '''ratatouille niçoise.'''Ratatouille. ''Oxford English Dictionary''. 2nd edition. FRENCH VERSION The word Ratatouille comes from "touiller," which means to toss food. Ratatouille originated in the area around present day Nice. It was, originally, a poor farmer's dish, prepared in the summer with fresh summer vegetables. The original Ratatouille Niçoise did not contain eggplant (which would not have been available during the same time period as the other vegetables used). Instead, it used only zucchini (courgettes), tomatoes, green and red peppers, onion, and garlic. The dish known today as Ratatouille adds eggplant to that mixture. French ratatouille may be served as a meal on its own (accompanied by rice, Potato es, or simple French Bread ). It is usually served as a meal in a lunch setting, with bread. It is often accompanied by a potato dish as a complement. It is most usually served as a side dish. Tomato es are a key ingredient, with Garlic , Onion s, Zucchini (courgettes), Eggplant (aubergine), Bell Pepper s (poivron), some Herbes De Provence , and sometimes Basil . All the ingredients are Sautéed lightly in Olive Oil . A well prepared Ratatouille requires cooking the vegetables in separate stages, and then combining for the last Simmer . First, the eggplant is cut and sautéed at a mid-high heat until browned. It is then removed to a bowl lined with Paper Towel s to drain. Next, the peppers are sautéed until just tender, and the zucchini, which cooks much faster, is added near the end of this sauté. These are removed to a bowl. The onion and garlic are then sautéed lightly. When they have cooked, the tomatoes are added. Seeds and peel are removed from the tomatoes before use. This mixture is cooked down until the tomatoes are soft and cooked. At that point, the zucchini and peppers are added. In a careful preparation, a separate casserole should be oiled lightly. Alternating layers of the eggplant, then the tomato/zucchini/pepper mixture, are put down. This is simmered for about ten minutes, while basting the top with the juices. Excess moisture is removed if necessary, but not the flavored oil. When ratatouille is used as a filling for savory Crepes or to fill an Omelette , the pieces are cut smaller than in the illustration. Also, unnecessary moisture is reduced by straining the liquid with a Colander into a bowl, Reducing it in a hot pan, then adding one or two Tablespoon s of reduced liquid back into the vegetables. COMPARABLE DISHES IN OTHER CUISINES There is a swooned"), uses small eggplants sliced lengthwise as outer shells for an aromatic vegetable filling.1 2 American chef Thomas Keller invented a contemporary variation, Confit Byaldi , for the film Ratatouille . REFERENCES |
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