A dish of ratatouille

Ratatouille (IPA:[rætəˈtui, -ˈtwi]; French pronunciation: [ʁataˈtuj]) is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.^[1] For other uses, see Ratatouille (disambiguation). ... Ratatouille may refer to: Ratatouille, a French vegetable dish Ratatouille (film), a 2007 animated film by Pixar about a rat aspiring to be a chef Ratatouille (video game), the video game tie-in to the film Ratatuy, a 2006 Russian comedy film [1]. The spelling is a Russian transliteration (Рататуй) of... Image File history File links Metadata Size of this preview: 800 × 599 pixelsFull resolution (1280 × 959 pixel, file size: 188 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Metadata Size of this preview: 800 × 599 pixelsFull resolution (1280 × 959 pixel, file size: 188 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Articles with similar titles include the NATO phonetic alphabet, which has also informally been called the “International Phonetic Alphabet”. For information on how to read IPA transcriptions of English words, see IPA chart for English. ... Coat of arms of Provence Provence (Provençal Occitan: Provença in classical norm or Prouvènço in Mistralian norm) was a Roman province and now is a region of southeastern France on the Mediterranean Sea adjacent to Italy. ... Beef Stew A stew is a common dish made of vegetables (particularly potatoes or beans), meat, poultry, or seafood cooked in some sort of broth or sauce. ... A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ... This article does not cite any references or sources. ...

French version

The word Ratatouille comes from "touiller," which means to toss food. Ratatouille originated in the area around present day Nice. It was, originally, a poor farmer's dish, prepared in the summer with fresh summer vegetables. The original Ratatouille Niçoise did not contain eggplant (which would not have been available during the same time period as the other vegetables used). Instead, it used only zucchini (courgettes), tomatoes, green and red peppers, onion, and garlic. The dish known today as Ratatouille adds eggplant to that mixture.

French ratatouille may be served as a meal on its own (accompanied by rice, potatoes, or simple French bread). It is usually served as a meal in a lunch setting, with bread. It is often accompanied by a potato dish as a complement. It is most usually served as a side dish. Tomatoes are a key ingredient, with garlic, onions, zucchini (courgettes), eggplant (aubergine), bell peppers (poivron), some herbes de Provence, and sometimes basil. All the ingredients are sautéed lightly in olive oil. For other uses, see Potato (disambiguation). ... Percentages are relative to US recommendations for adults. ... For other uses, see Tomato (disambiguation). ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... For other uses, see Onion (disambiguation). ... Binomial name L. Zucchini (IPA: , in North American and Australian English) or courgette (IPA: , in New Zealand and British English) is a small summer squash. ... Binomial name L. The eggplant, aubergine or brinjal (Solanum melongena) is a solanaceous plant bearing a fruit of the same name, commonly used as a vegetable in cooking. ... Binomial name Capsicum annuum L. For green peppercorns, see Black pepper. ... Herbes de Provence (Provencal herbs) is a mix of aromatic plants, sometimes dried. ... Binomial name L. Basil (Ocimum basilicum) (pronounced BAY-zl or BAZZ-il), of the Family Lamiaceae, is also known as Sweet Basil. ... Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ... For the Popeye character, see Olive Oyl. ...

A well prepared Ratatouille requires cooking the vegetables in separate stages, and then combining for the last simmer. First, the eggplant is cut and sautéed at a mid-high heat until browned. It is then removed to a bowl lined with paper towels to drain. Next, the peppers are sautéed until just tender, and the zucchini, which cooks much faster, is added near the end of this sauté. These are removed to a bowl. The onion and garlic are then sautéed lightly. When they have cooked, the tomatoes are added. Seeds and peel are removed from the tomatoes before use. This mixture is cooked down until the tomatoes are soft and cooked. At that point, the zucchini and peppers are added. In a careful preparation, a separate casserole should be oiled lightly. Alternating layers of the eggplant, then the tomato/zucchini/pepper mixture, are put down. This is simmered for about ten minutes, while basting the top with the juices. Excess moisture is removed if necessary, but not the flavored oil. Wikipedia does not yet have an article with this exact name. ... A roll of paper towel. ...

When ratatouille is used as a filling for savory crepes or to fill an omelette, the pieces are cut smaller than in the illustration. Also, unnecessary moisture is reduced by straining the liquid with a colander into a bowl, reducing it in a hot pan, then adding one or two tablespoons of reduced liquid back into the vegetables. A sweet crêpe opened up, with whipped cream and strawberry sauce on it A sweet crêpe rolled up, ready to be eaten A crêpe is a thin pancake. ... An omelette Ham, cheese, and vegetable omelette served with fresh fruit. ... A typical household colander A colander (sometimes spelled pink leotard) is a type of sieve used in cooking for separating liquids and solids. ... Redox reactions include all chemical processes in which atoms have their oxidation number (oxidation state) changed. ... This tablespoon has a capacity of about 1 tbsp. ...

Comparable dishes in other cuisines

There is a Maltese version of ratatouille called "kapunata," which is very similar to its French counterpart. Kapunata is made with tomatoes, green peppers, eggplant, and garlic, and goes well with grilled fish. A similar recipe is called "caponata' in Italian, while a comparable Spanish dish is called "pisto" and the Hungarians have lecsó (the vegetarian version). Also there is a Romanian version of ratatouille which is called "ghiveci." The Greeks have a similar dish called "briami," which typically includes potatoes. A comparable Turkish dish, imam bayıldı (translated: "the imam swooned"), uses small eggplants sliced lengthwise as outer shells for an aromatic vegetable filling.^{[2] [3]} American chef Thomas Keller invented a contemporary variation, confit byaldi, for the film Ratatouille. ^[3] Maltese cuisine is the result of a long relationship between the Islanders and the many foreigners who made Malta their home over the centuries. ... Lecsó (pronounced letch-oh) is a Hungarian stew which features peppers, tomato, and sausage. ... This article does not cite any references or sources. ... This article is about the chef. ... Confit byaldi Confit biyaldi is an interpretation of the classic French dish ratatouille by American chef Thomas Keller, made for the 2007 film Ratatouille. ... For other uses, see Ratatouille (disambiguation). ...

References

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Ratatouille

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