Hello, I’m Clara. Today, I will show you a way to make ratatouille recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Ratatouille Recipe
Ratatouille is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Ratatouille is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can have ratatouille using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Ratatouille:
- Get 1 zucchini; medium dice
- Take 1 yellow squash; medium dice
- Get 1 eggplant; peeled and medium dice
- Make ready 1 bell pepper; medium dice
- Get 1 red onion; medium dice
- Prepare 3 large tomatoes
- Prepare 3 clove garlic; minced
- Get 1 handful basil; chiffonade
- Take 1 bunch parsley; chopped
- Get 1 tbsp thyme; minced
- Make ready 3/4 cup vegetable stock
- Get 1 vegetable or olive oil
- Prepare 1 salt and pepper
Instructions to make Ratatouille:
- Generously season the eggplant with salt, and place aside. A slimey looking ooze will extract itself. This takes the bitterness away. Eggplant secret ;)
- Boil a large pot of water. Score the underside of each tomato with an X. Not too deep, this is just to peel the skin away. Add the tomatoes when the water boils, but only for 30 seconds. This is to loosen the skin, not cook. Drop tomatoes into an ice bath to stop the cooking process.
- Peel the skin off the tomatoes. Remove core from tomatoes. Keep the soft tomato flesh and roughly chop it. This is called tomato concasse. Set aside.
- In a large saute pan, heat oil. Add zucchini and squash. Season. Saute until 90% done. Place in a large mixing bowl.
- Saute bell pepper and onion next. Season. Add garlic when 50% done and saute until fragrant. Place in the mixing bowl with the squash.
- Saute the eggplant until 90% complete. The eggplant will soak up considerably more oil than the other veggies. Add sauteed veggie mix to the sauteed eggplant. Add tomato concasse. Add pepper. You may need to switch to a larger pot.
- Add vegetable stock and cook until veggies are tender. Add fresh herbs. Adjust salt if necessary.
- Variations; Roasted garlic, champagne vinegar, chicken stock, sweet potatoes, turnips, butternut squash, rutabaga, parsnip, celery root, celery, celery seed, fennel, fennel seed, shallots, habanero, , pancetta, chives, spinach, arugula, roasted bell peppers, parmesean, romano, gruyere, parmigiano reggiano, lemon, horseradish, marjoram, mint, oregano, rosemary, sage, white pepper, peppercorn melange, butter, brown butter, sesame seeds, soy, ginger, honey, lime, crushed pepper flakes, serrano, poblano, balsamic, , , worcestershire, carrots, cauliflower, feta, paprika, herbes de provence, Italian seasoning, applewood, tomato puree
So that is going to wrap it up for this exceptional dish ratatouille recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
