Traditional French Ratatouille? Do it yourself! With this easy-to-follow recipe | A Typical Dish

It’s one of the best-known dishes in  France and it’s pretty healthy, too!  With a real cornucopia of vegetables.  Ratatouille is the favorite dish of  this culinary expert and she's  going to give us a great recipe. I love ratatouille. I eat ratatouille probably  in the summertime at least five times a week.  My favorite thing about Ratatouille is  that it can be served with almost anything. It can be vegan, vegetarian or it can be served with meat. I'm Viktorija Todorovska, I write about food. I'm a cook and today I'll show you how to make ratatouille, one of the specialties of Nice. Nice is situated on the Mediterranean  coast in Provence, France.  It's said that ratatouille's  origins can be traced back to here – it was first served in the eighteenth century. Viktorija Todorovska teaches  classes at a culinary school – where ratatouille is one of the top recipes.  What makes it so popular is that it uses all of  the things that everybody here grows in their backyard, and it's kind of the flavor of the area. These are the ingredients: Viktorija Todorovska  gets her vegetables at the market – it's open six days a week.  The warm and dry climate  of Provence means regional   products are available here almost all year round.  Ratatouille is all about ingredients. So you want to get the freshest,   ripest ingredients you can, because  that's what gives the flavor.  So the first step is just to clean  the vegetables and then chop them   into more or less equal-size pieces. That way they will all… when you   take a bite of ratatouille you’re  getting a taste of each vegetable.  Authentic ratatouille is  made with “trumpet zucchini.”  This is a courgette that only grows in  Nice and in a small portion of Italy,   next to the border, and it's firmer in texture  and stronger in flavor than regular zucchini.  She roughly dices the red onion. And chops up the garlic super small.  The eggplant comes last, because it  turns brown fast once you cut it up.  Ratatouille always starts with what is a key   ingredient in Niçois cooking and  that's extra-virgin olive oil.  You never put eggplant in cold oil  because if you do the eggplant will   soak up all of the oil and it'll be heavy  and you'll have to keep adding more oil.  And she says it’s very important to cook  and season each vegetable separately.  I personally like to salt each  ingredient separately, because then when you combine them,   everything is correctly salted. So what’s still missing? So what’s still missing? We'll add either fresh tomatoes in the  summer or tomato sauce in the winter.  And then we'll keep it at really low  temperature, for about five to seven minutes.  The tomato sauce will bring them together and that's what makes ratatouille ratatouille.  Mhhh, that is perfect! This vegetable dish can be served hot or cold and as a side dish to fish or meat. And Viktorija Todorovska has a special tip.  She recommends making a ratatouille  baguette sandwich with goat’s cheese.  Great for picknicks! Now comes the real test. Bon appétit! To me, this ratatouille proves that you can make it at any time of year. And if you choose good ingredients it reminds you   of summer and sunshine and  good weather and the beach.

Channel: DW Food

Views: 20,406

Keywords: DW, Deutsche Welle, DW Food, Ratatouille, how to make tatatouille, ratatouille recipe, original ratatouille, where is ratatouille from, cooking ratatouille, ratatouille cooking, ratatouille tips

Id: 9qCO2qKrfr4

Length: 4min 26sec (266 seconds)

Published: Sat Feb 25 2023