Easy Ratatouille Recipe Oven it’s a culinary specialty of the French region of Provence South of France. It is a recipe that gives pride of place to the stars of the summer garden since, among its main ingredients, it includes tomatoes, peppers, zucchini, and eggplant.
In its traditional form, the Ratatouille traditional ratatouille recipe easy is very similar to our vegetable ratatouille in the way easy ratatouille recipe UK is cooked and presented. However, given the great international success of the homonymous film, the presentation of the Ratatouille The best known is the one presented by the chief rat in the story of the feature, which is the one we tell you here today but not before explaining how one version becomes another.
The Ratatouille from the movie is actually another type of recipe that in France it is known as the Cin Byaldi form. Firstly candied, since the vegetables are kept in the oven in thin slices, unlike the classic version which is made in a pot and with the vegetables in pieces. On the other hand, the nickname byaldi comes from Turkish Imam Bayildi since the eggplant is candied in oil.
Later, with the arrival of the film, American chef Thomas Kellerresponsible for supervising the gastronomic part, offered his version of Ratatouille For the movie giving it a twist. This new variant was based on the cfit byaldi and added a tomato and pepper sauce to the base (as if it were a piperade) and a vinaigrette over the vegetables. Today, as we announced earlier, you will learn how to prepare this latest version. Dark!
INGREDIENTS
- 2 medium red peppers
- 1 medium green bell pepper
- 5 tablespoons of olive oil
- 2 onions
- 5 or 6 cloves of garlic
- 800 g ripe tomatoes (for grating or crushing)
- Salt to taste
- ground black pepper to taste
- thyme to taste
- Rosemary to taste
- 2 or 3 large pear tomatoes
- 1 zucchini (same thickness as the tomatoes)
- 1 eggplant (same thickness as the tomatoes)
HOW TO MAKE EASY RATATOUILLE RECIPE OVEN
STEP 1
We begin by making the fundamental sauce. In order to prepare this, we must first wash, dry, and grease 2 medium red peppers and 1 green pepper with 1 tablespoon of extra virgin olive oil. We then cook them at 200oC for 40 minutes. turning them on their side. We cut them after peeling, and removing the stem and seeds.
STEP 2
We can work on the sauce while the peppers are baking. 4 cloves of garlic and 2 onions, peeled and chopped. The onion should be well poached after being sautéed in 2 tablespoons of heated olive oil for around 10 minutes at medium-low heat. Add the garlic, stir well, and cook for an additional minute.
STEP 3
Grate or crush 800g of very ripe tomatoes while you fry the onion. When the onion is done, add the tomatoes to the pan and cook for about 20 minutes at medium-low heat, or until the sauce has thickened.
STEP 4
Add the peppers last, season with freshly chopped thyme and rosemary, then stir the tomato sauce into the peppers. These final two spices are available dry or fresh. We’ve reserved.
STEP 5
The most enjoyable part of the procedure begins now as we slice one eggplant, one zucchini, and two or three pear tomatoes into half-centimeter pieces. We’ll make sure that these tomatoes, the zucchini, and the onion are all of the same thickness in order to make them look more appealing. Only the thin portion of 2 or 3 eggplants can be utilized if the base of the eggplant is quite thick. One yellow squash is also used in the movie. You can include it if you discover it.
STEP 6
When everything is prepared, we begin putting the Ratatouille together. The tomato sauce with peppers should be spread on the base first. We used a quiche mold with a diameter of 30 cm for the recipe.
STEP 7
The slices of tomatoes, zucchini, and eggplant are then added to the sauce. We’ll insert them and create concentric circles to arrange them. Here, it is clear that the same mold can be used to prepare the dish for additional individuals, provided that the closest slices are placed inside.
STEP 8
Top the vegetables with seasoning. With 2 tablespoons of oil, a few minced garlic cloves, some thyme, and rosemary, we make a vinaigrette that we use to brush the veggies.
STEP 9
Prepare our Ratatouille This process will involve two steps. Cover the mold for the first one with aluminum foil and then baking paper. In order to prevent the foil from touching the meal, use the other type of foil instead of the one used to retain heat because, as stated on the label itself, it should not come into contact with acidic foods. The Ratatouille confit must be cooked for two hours at 150 C over medium heat without burning.
STEP 10
After this, we find the Ratatouille, increase the heat to 180 C, only add fire to the top if our oven allows it, and cook the food for an additional 30 minutes. And would be prepared!
