Mediterranean Recipes: How to Make Ratatouille


[Music]>>How to make ratatouille [Music]>>This tutorial will show you step by step
how to make ratatouille, a wonderful vegetable stew from Provence. Take your time with this recipe. Precooking the vegetables separately, and
draining them, keeps their flavors and textures distinctive. Adding peppery basil just before serving makes
it more lively. For the ratatouille you will need; two large
red bell peppers, halved and seeded. Six tablespoons of olive oil. Two large mild onions, peeled and thinly sliced. Sea salt and freshly ground black pepper. One to two garlic cloves, crushed. Two teaspoons of fresh thyme leaves or one
teaspoon dried thyme. One teaspoon of fresh oregano leaves or half
a teaspoon dried oregano. Two medium eggplants or aubergines cut into
one inch, 2.5cm, cubes. Four small to medium zucchini or courgettes
cut into half-inch, 1cm, thick slices. Four medium tomatoes, blanched, peeled, seeded
and chopped. One and a half tablespoons of snipped flat-leaf
parsley. A few basil leaves, torn, to garnish. A large baking sheet. Baking foil. Plastic wrap or cling film. A kitchen knife. Two medium-sized frying pans. A wooden spoon. Paper towels, or kitchen paper. Step one. Preheat the oven to 475蚌, or 240蚓. Place the peppers, cut sides down, on a layer
of foil on a baking sheet. Roast for ten minutes, or until the skin chars
and loosens. Remove from the oven carefully, wrap in plastic
wrap, or cling film, and let cool. Step two. When cool enough to handle, peel and cut the
peppers into strips lengthwise. Set to one side. Step three. In a pan, heat three tablespoons of the oil. Cook the onions over medium heat, stirring
occasionally, for five minutes. Season, add the garlic, thyme and oregano,
and cook for eight to ten minutes, until the onions are soft and golden, then remove. Add one tablespoon of oil to the pan and cook
the eggplant or aubergine over medium heat, stirring occasionally, for eight to ten minutes,
until soft and golden. Drain on paper towels. Set the pan aside. Step four Heat one tablespoon of the oil in another
pan, cook the zucchini or courgettes over medium heat, stirring frequently, for five
to eight minutes until softened. Drain on paper towels or kitchen paper. Step five. Wipe out the first pan with paper towels or
kitchen paper. Heat the remaining oil and add the cooked
onions and tomatoes. Stir, then add the peppers, eggplant, or aubergine,
and zucchini or courgettes. Season and stir in the parsley. Add half a cup of water. Cover and cook over low heat for fifteen to
twenty minutes. Adjust the seasoning, toss in the basil, and
serve hot or warm, [Music]

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