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ratatouille
Commentaires
Ratatouille is the all-time great Provencal dish and there is always some in the refrigerator during the summer. It can be eaten cold or hot and the vegetables can be cut in several different ways. Purists will tell you that they must be roughly diced; these days, chefs tend to dice the vegetables finely and avoid overcooking them. This method gives the vegetables more flavor and, more importantly, ensures that they retain their beautiful colors. |
Ingrédients
2 Kg tomatoes
600 g eggplants
100 g zucchini
4 large onions
4 green peppers
6 cloves garlic
thyme, bay, olive oil, salt, pepper |
Recette
Finely dice all vegetables, beginning with peppers. Blanch for a few minutes in a good quantity of water (this makes them more digestible).
Chop eggplants and zucchini, making sure that pieces are all the same size then sauté in a hot pan with olive oil. They should be allowed to color slightly. Drain in a colander because the vegetables absorb a lot of oil (especially the eggplants). Keep oil to make vinaigrettes with. They will be full of flavor and aroma.
Meanwhile, skin tomatoes, remove pips, then chop roughly with a large knife.
Chop onions and sweat in a large pan until almost transparent. Add tomatoes and cook until liquor has almost reduced away. Add garlic, thyme, bay, salt and pepper.
Mix in all the vegetables: zucchini, eggplants, tomatoes and peppers. Boil for a few minutes.
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