Ratatouille

Name: Ratatouille
Total time: 135 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 POUNDS Tomatoes; 8 OZ Pepper; 7 OZ Onions; 7 OZ Carrots; 3 OZ Celery stalk; 2 OZ Chili pepper; 2 OZ Clarified butter; 2 cloves Garlic; 1 tbsp Herbs de Provence; 1 tbsp Salt; 1 tbsp Sugar; 1 Thyme; 1 Basil; 0.5 pound Zucchini; 0.5 pound Eggplant; 0.5 pound Marrow squash; 10 OZ Tomato; 7 OZ Potato; 7 OZ Onion; 5 OZ Pepper; 2 fl Oz Olive oil; 2 tsp Salt; 1 Thyme; 2 Bay leaf; 1 Parmesan; 1 Parsley

2h 15m

Serves 4

youtube.com

Ratatouille

youtube.com

2h 15m

Serves 4

Directions

1Put peppers into the preheated oven 350°F (180 °C) for 20 minutes
2Slice a shallow X on the tomatoes and put them into the boiling water for 10 minutes
3Blend the tomatoes
4Fry with olive oil onions, carrots and celery stalk. Add clarified butter
5Pour in tomato puree and add some bay leaves
6Peel the roasted peppers, chop and add to the pan
7Add herbs de Provence, garlic and chili
8Cover the pan and simmer for 60 minutes, then remove the lid and simmer for another 30 minutes
9Slice vegetables - 3-5 mm rings. Put eggplant and marrow squash into the bowl with cold salted water for 20 minutes
10Add thyme and basil, then blend it a little bit
11Spread the sauce in a mold, lay out the vegetables, alternating the sequence
12Make a dressing of olive oil, thyme, salt and pepper. Pour the vegetables with it
13Cover the mold with foil and send to the preheated to 350°F (160°C) oven for 90 minutes
14Take off the foil and roast for another 40 minutes
15Serve hot with parmesan and parsley

Ingredients

2 POUNDS Tomatoes
8 OZ Pepper
7 OZ Onions
7 OZ Carrots
3 OZ Celery stalk
2 OZ Chili pepper
2 OZ Clarified butter
2 cloves Garlic
1 tbsp Herbs de Provence
1 tbsp Salt
1 tbsp Sugar
1 Thyme
1 Basil
0.5 pound Zucchini
0.5 pound Eggplant
0.5 pound Marrow squash
10 OZ Tomato
7 OZ Potato
7 OZ Onion
5 OZ Pepper
2 fl Oz Olive oil
2 tsp Salt
1 Thyme
2 Bay leaf
1 Parmesan
1 Parsley

Equipment

ovenknifeblenderpanbowl

Ratatouille

2h 15m

Serves 4

youtube.com

Ratatouille

youtube.com

2h 15m

Serves 4

Directions

1Put peppers into the preheated oven 350°F (180 °C) for 20 minutes
2Slice a shallow X on the tomatoes and put them into the boiling water for 10 minutes
3Blend the tomatoes
4Fry with olive oil onions, carrots and celery stalk. Add clarified butter
5Pour in tomato puree and add some bay leaves
6Peel the roasted peppers, chop and add to the pan
7Add herbs de Provence, garlic and chili
8Cover the pan and simmer for 60 minutes, then remove the lid and simmer for another 30 minutes
9Slice vegetables - 3-5 mm rings. Put eggplant and marrow squash into the bowl with cold salted water for 20 minutes
10Add thyme and basil, then blend it a little bit
11Spread the sauce in a mold, lay out the vegetables, alternating the sequence
12Make a dressing of olive oil, thyme, salt and pepper. Pour the vegetables with it
13Cover the mold with foil and send to the preheated to 350°F (160°C) oven for 90 minutes
14Take off the foil and roast for another 40 minutes
15Serve hot with parmesan and parsley