12/25/2022 0 Comments Ratatouille dish![]() Across are some recipes from the PCC Sound Consumer Newsletter. We will have most of the ingredients from local vendors should you chose to embark on this adventure. However you chose to prepare Ratatouille, just be sure to use up your local veggies in the process. The vegetables are layered in a casserole dish, the sauce us poured over the top and the whole thing is roasted in the oven. If you enjoy cooking and have some extra time to experiment, some chefs (Julia Child was one) believe that the dish should be prepared by layering the thinly sliced vegetables (zucchini and Eggplant cooked separately thereby allowing each of the vegetables’ flavors to stand on their own) and then preparing the sauce of tomatoes, onions garlic and bell peppers. As mentioned above – the veggies can simply be “rough cut” and tossed in with some olive oil and herbs all together to create a tomato stew to serve along with a starchy something. It can be ever so simple to prepare if you are someone who has a lot of ripe garden veggies and you need to feed your family a healthy quick meal. For such a simple dish it has become a heated topic amongst experts in cooking. ![]() There are many styles of preparation as well and a plentitude of opinions about the “correct” way to slice the vegetables, combine the vegetables, and cook the vegetables. In recent times it has become a dish prepared by top chefs and served in the finest restaurants. Traditionally Ratatouille was considered peasant food owing to its preparation style of “rough cut” vegetables and the economy of a dish that could be eaten with cheap rice, pasta or dipped into with chunks of bread. ![]() It is said that Provencal Chefs would scorn any who dared call their dish Ratatouille Niçoise if it was prepared with herbs other than these. These included: rosemary, oregano, basil, thyme, serpolet (wild Thyme), savory and sometimes lavender. According to the Provencal tradition, herbs de Provence were the only official blend of spices that could be used as they were traditionally grown in the region. The traditional recipe calls for tomatoes, eggplant, zucchini, peppers and onions. Its official French name is Ratatouille Niçoise. The modern recipe for Ratatouille originated in the Nice and Provencal regions of France. The history of the recipe for Ratatouille is said to be from France originally, though the ingredients and style of preparation has some historians wondering if it actually originated from the Basque region of Spain. One of my favorite dishes to prepare once all the bounty of the season starts piling up is Ratatouille.
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