Difference between revisions of "Ratatouille"

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== Description ==
 
'''Cook Time''': 1 hour and 45 minutes
 
  
== Ingredients ==
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{{recipesummary|Image=[[File:Ratatouille02.jpg|350px]]|}}
* 2 teaspoons finely minced [[garlic]]
 
* 1 cup chopped [[onion]]s
 
* 1 large [[eggplant]]
 
* 3 medium [[zucchini]]
 
* 2 large [[green bell pepper|green peppers]]
 
* 1 teaspoon dried [[oregano]]
 
* 1 tablespoon fresh [[basil]] '''or''' 2 teaspoons dried basil
 
* 2 teaspoons chopped [[parsley]]
 
* 2 cups crushed canned [[tomato]]es
 
* fresh ground [[pepper]]
 
  
== Procedures ==
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==Description==
# Heat oil in dutch oven or large saucepan, cook garlic and onions until tender.
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Ratatouille <ref>{{cite book|last=Grausman|first=Richard |title=French Classics Made Easy |year=1988|publisher=Thomas Allen & Son Limited|isbn=978-0-7611-5854-7|pages=193-194}}</ref> <ref>{{cite book|last=Woodward|first=Sarah |title=the food of france |year=2006|publisher=Kyle Cathie Limited|isbn=978-1-904920-43-4|pages=174-175}}</ref> is a montage of vegetables that are traditionally cooked separately to keep the flavours pure before mixing them together.
# Cut vegetables into 1-inch pieces.
 
# Add the eggplant, zucchini, pepper, oregano— parsley and stir well.
 
# Sauté about 5 minutes.
 
# Add tomatoes, cover and cook over low heat for about 45 minutes.
 
# Serve hot or cover mixture and refrigerate to serve chilled.
 
  
 +
==Ingredients==
 +
*2 pounds plump eggplants
 +
*2 pounds zucchini
 +
*1 pound green peppers
 +
*1 pound red peppers
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*3 pounds very ripe tomatoes
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*2 pounds large, white, mild onions, peeled and finely sliced
 +
*10 fat garlic cloves, peeled and finely chopped
 +
*a good bunch of basil
 +
*a good bunch of flat-leaved parsley
 +
*some sprigs of thyme
 +
*salt and freshly ground black pepper
 +
*plenty of olive oil
 +
 +
==Procedures==
 +
#
 +
 +
==References==
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<References/>
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 +
 +
[[Category:European cuisine]]
 
[[Category:Eggplant Recipes]]
 
[[Category:Eggplant Recipes]]
 
[[Category:Green bell pepper Recipes]]
 
[[Category:Green bell pepper Recipes]]

Revision as of 13:38, 12 October 2012

Ratatouille
Ratatouille02.jpg

Description

Ratatouille [1] [2] is a montage of vegetables that are traditionally cooked separately to keep the flavours pure before mixing them together.

Ingredients

  • 2 pounds plump eggplants
  • 2 pounds zucchini
  • 1 pound green peppers
  • 1 pound red peppers
  • 3 pounds very ripe tomatoes
  • 2 pounds large, white, mild onions, peeled and finely sliced
  • 10 fat garlic cloves, peeled and finely chopped
  • a good bunch of basil
  • a good bunch of flat-leaved parsley
  • some sprigs of thyme
  • salt and freshly ground black pepper
  • plenty of olive oil

Procedures

References

  1. Grausman, Richard (1988). French Classics Made Easy. Thomas Allen & Son Limited. pp. 193-194. ISBN 978-0-7611-5854-7. 
  2. Woodward, Sarah (2006). the food of france. Kyle Cathie Limited. pp. 174-175. ISBN 978-1-904920-43-4.