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Recipe of Award-winning Ratatouille
Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Ratatouille. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Ratatouille is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Ratatouille is something which I’ve loved my entire life.
Many things affect the quality of taste from Ratatouille, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Ratatouille delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Ratatouille is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Ratatouille estimated approx 2-3 hours.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Ratatouille using 28 ingredients and 9 steps. Here is how you cook that.
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I bet that most of you lovely people had seen the awesome animated movie, "Ratatouille" by now. Please go watch it if you haven't already. Traditionally, ratatouille is a vegetable dish served in a course stew, but in the Ratatouille movie, however, they used a different variation called "Confit Byaldi" whereby the vegetables are layered on top of the stew and confit slowly in the oven until caramelized. In case you are wondering, Confit Byaldi is created by a French chef, Michel Guérard.
This dish indeed takes quite a bit of time and effort preparing and layering, but it is definitely worth it. I mean, even my kids, who are not fans of vegetables, are impressed by the presentation and asked for a second serving. You will need a mandolin to speed things up. It will also ensure that the thickness is even, well unless, you are some sort of a samurai master. The tricky part is slicing the tomatoes. I learned that using a bread serrated knife will slice the tomatoes with ease.
To get the same elegant presentation as the movie, you will need two 3-inch cookie cutters. Tape them together. Place the sliced vegetables vertically inside the cookie cutters until almost fully packed. Place another series of slice vegetables on the top horizontally. Slowly remove the cookie cutters and place a chive over the top. Voila! This is 100% vegan too. Without much delay, let's get started with the recipe.
Ingredients and spices that need to be Get to make Ratatouille:
- Vegetables:
- 1-2 Yellow Squash,
- 1-2 Zucchini,
- 1-2 Japanese Eggplant,
- 6-8 Fresh Roma Tomatoes,
- Stew:
- 1 Bell Pepper Yellow,
- 1 Bell Pepper Red,
- 1 Bell Pepper Green,
- 1 TBSP Unsalted Butter,
- 1 TBSP Olive Oil,
- 1 Yellow Onion Finely Diced,
- 2 Carrots Finely Diced,
- Celery Finely Diced, 2 Ribs
- 3 Cloves Garlic Finely Minced,
- 28 oz Crushed Tomatoes Canned Preferably Fire Roasted,
- Vegan-Friendly Chipotle In Adobo Sauce, 1/2 + 1 TSP of Adobo Sauce
- Pinch Fresh Thyme,
- 1 TSP Herbes de Provence,
- Pinch Sea Salt,
- Pinch Black Pepper,
- 1 Handful Basil Leaves,
- Oil Mixture:
- 3 TBSP Olive Oil,
- Pinch Fresh Thyme,
- 1 Clove Garlic Finely Minced,
- Pinch Sea Salt,
- Pinch Black Pepper,
Instructions to make to make Ratatouille
- Prepare the vegetables.
Using a mandolin, slice squash, zucchini and eggplant to about 1/16 inch thickness.
Using a bread serrated knife, slice the tomatoes to 1/16 inch thickness as well.
Set the vegetables aside.
- Prepare the stew.
Preheat oven to 200 degrees celsius or 400 fahrenheit.
Slice the bell peppers in halves and discarding the seeds.
Line baking tray with parchment paper.
Place the peppers onto the tray.
- Wack into the oven and broil until the skin is charred.
Remove from the oven and transfer the peppers into a bowl.
Cover with cling film and set aside to cool.
Once the peppers are cool enough to handle, remove and discard the charred skins.
- Roughly chop the peppers and set aside.
In a sauce pot over medium heat, add butter and olive oil.
Once the butter has melted, add in onion, carrots and celery.
Sauté until the onions are translucent.
- Add in garlic and saute until aromatic.
Add in the canned tomatoes, chipotle, adobo sauce and the roasted peppers.
Stir to combine well.
Add in thyme and herbes de provence.
Stir to combine well.
- Bring it up to a simmer.
Allow the stew to simmer for about 2 to 3 minutes.
Lastly, season with salt and pepper.
Carefully transfer to a blender as it is piping hot.
Add in the basil leaves and blitz until roughly smooth.
Transfer the stew into an oven proof casserole dish.
- Assemble and bake the ratatouille.
Preheat oven to 140 degrees celsius or 285 fahrenheit.
Lay the sliced vegetables on top of the stew; in an alternate pattern – zucchini, yellow squash, eggplant and tomatoes.
- In a small bowl, mix together olive oil, garlic, thyme, salt and pepper.
Drizzle the olive oil mixture over the top. Cover the dish with aluminum foil.
Wack into the oven, bake and confit for 3 hours.
- Remove from the oven.
To serve, place the sliced vegetables vertically inside the cookie cutters until almost fully packed.
Place another series of slice vegetables on the top horizontally.
Slowly remove the cookie cutters. Place a chive over the top.
Drizzle some of that stew on the side. Place some parsley over the top.
Serve immediately.
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So that’s going to wrap it up with this exceptional food Step-by-Step Guide to Make Perfect Ratatouille. Thank you very much for your time. I’m confident 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. Thank you for reading. Go on get cooking!
