Français
| Register    
Search

Advanced research

RatatouilleTheWorldWideGourmet.com

Flavors of Provence/Côte-d'Azur

Total time: 1hr to 2hr

Preparation time: 15 minutes
Cooking time: About 1 hour

Difficulty: Easy

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:66.8 kcal

Proteins:1 g

Fats:5.5 g

Carbohydrate:4.3 g

Fibers:1.6 g

Sugar:2.4 g

Cholesterol:0 mg

Sodium:5.3 mg

Calcium:18.8 mg

Energy:234 kcal

Proteins:3.6 g

Fats:19.4 g

Carbohydrate:15.2 g

Fibers:5.6 g

Sugar:8.3 g

Cholesterol:0 mg

Sodium:18.6 mg

Calcium:65.9 mg

SIMILAR RECIPES

  • Provençal Tomatoes

  • Seafood-Stuffed Tomatoes

  • Vegetables Cooked over the Coals - 18th century recipe

  • Sweet Potato Ravioli with Sage Butter

  • Crispy Scallion-Potato Pancakes

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1

eggplant or aubergine

2

zucchini

5

cloves of garlic

2

sweet pepper or bell peppers

4

peeled tomatoes

80

ml

olive oil

salt and pepper

1

sprig of thyme

1

sprig of parsley

1

sprig of basil

METHOD

There are two schools of thought when it comes to preparing ratatouille:

  1. Place all the ingredients into a large pot and simmer over low heat for about an hour until the vegetables are well-cooked and very soft.
  2. For the ratatouille to be more flavorful, it's best to cook each vegetable separately so that they preserve all their flavor, heating everything together at the end for a few minutes.
  3. Serve hot or cold.

CHEF'S NOTES

Ratatouille is a vegetable stew made with peppers, zucchini, eggplant, tomatoes and onions prepared in olive oil. It may be eaten cold or warm, or served with bread as an hors d'oeuvre.

When served hot, ratatouille is a wonderful accompaniment to chicken, fish or a veal chop - or as a vegetarian main course.

Some insist that only the uninitiated reheat it!



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions
Tool Box