Marco Pierre White Recipe for Ratatouille

ratatouille it's where those great is from the South of France very provençale fantastic fish like sea bass and red mullet whitefish even or even served cold as a salad delicious wouldn't you've done the chopping it'll take about ten minutes and how did you make it we have our tomato sauce dice over jeans diced peppers red and green and dice cause yes and then we season with noir elements it's as simple as that no need for onions no need for garlic they're in our sauce most people they stew there ratatouille it's quite mushy it's quite chunky this is the much nicer way of doing just take that bit of extra time dye see it quite smooth olive oil you may think a lot of olive oil maybe there is but once we've cooked it we've passed it off we can use the olive oil for something else another date so never waste so you can see the olive oil is really hot so we take our over jeans and we'll take our courgettes noir aromat for the seasoning instead of salt once you get used to using noir aromat instead of salt you will see the difference do you think of latitudes you've had in the past and quite stewed you can see through it and they put the tomatoes on top accessor and they just leave it to cook away it's a dish which should cook very quickly you can see the way I make my ratatouille aubergine courgettes together when they're cooked we will drain them the oil then we'll go back in the pan and then we'll cook our peppers when that's cooked they will be drained and then we bring the dish together and we infuse it with fresh basil at the end so as you can see I'll courgettes are still beautiful green and they've got that little bit of texture they're not stewed strain to remove the oil oil back in the pan we add our red peppers we add some green peppers season your peppers with the element Lee comes to seasoning you have to season everything you can't allow something else to compensate when we make our tomato sauce we season with the stock parts and then when it comes to cooking the courgettes the aubergine and the peppers again we must season because if we don't then our dish will become underseasoned so a little add I'm at to play so now that cooked again drain so what we do now we take a couple of spoons of our Tamar sauce into the pan just to make it a little bit denser than it was in with some fresh basil you can chop it or you can tear it your choice just give that flavor of problems a little fresh thyme so as you can see what we're doing is concentrating our flavors and with the peppers if you think of what we're trying to do it just binding the aubergine is that cause yet as the peppers with the Tamar sort it should never be sloppy as our ratatouille with fresh basil so what you have is you have your courgette your OB jeans your red peppers your green peppers bound with it's an artist sausage it's just being made that a little bit denser what do you think of most recipes they're quite sloppy they shouldn't be so as you can see it's all combined and now ready to be served as I said fantastic with roast lamb fantastic with grilled fish if you want it as a salad it's fantastic you

Channel: Marco Recipes

Views: 1,090,681

Keywords: Marco, Marco Pierre White, recipe, ratatouille, stock, tomatoes, knorr, aubergine, gordon ramsey, courgette, zucchini, egg plant

Id: NTPic7MwZ78

Length: 3min 54sec (234 seconds)

Published: Tue Feb 06 2018