As the much talked about new Pixar movie Ratatouille (Rat-a-too-ee) finally opens here in Germany officially tomorrow, we were able to be a part of the sneak preview shown on Sunday. I had ordered tickets weeks in advance and we were lucky enough to be a part of a few who got to watch it prior to it's opening.
I know we are late! I am sure half of the world has already seen it. But we had to wait until it was translated into German you see. This was Soeren's second real movie theater movie. It's such a pleasure to watch him getting all excited. I too became a kid and shared his enthusiasm and anticipation for the film.
To celebrate the grand event I made some original ratatouille. Ratatouille is a luxurious, rich and flavorful. The dish is a traditional French dish originating from the Provence region. Spiced with aromatic herbs cooking this dish leaves the aroma lingering all throughout the house. However, one is often served this great nutritious dish swimming in a liquidy bath with over-cooked vegetables.
It's not surprising therefore that many people have come to believe that ratatouille is some kind of a soup!
The name is comprised of two components:
- rata is slang from the French Army meaning "chunky stew"
- touiller, "to stir"
The basic components that define the ratatouille are:
- tomatoes (the main ingredient)
When preparing ratatouille keep in mind that the order of cooking is important, so keep the vegetables separate when preparing them. If cooking it for the first time, eat it hot as the main course; then have it again later as a cold hors-d'oeuvre. In the summer time, it's great as a cold main-course dish. It keeps for several days in the refrigerator.
Enjoy with a nice glass of red wine.
Printable version here.
4 Zucchini - cubed
2 Aubergines - cubed
4 ripe Tomatoes - seeds removed and cut into small pieces
3 small green peppers - cut into bite size squares
1 medium red pepper - cut into bite size squares
1 medium to large onion - sliced
2 cloves Garlic - finely chopped
Flat Parsley - chopped
Basil - chopped
Pepper from the mill
In a frying pan, sauté the onion, garlic and peppers in olive oil over a brisk heat, stirring frequently. Season with salt and pepper as you go along. When the peppers are 3/4 cooked - they should be nice and crunchy - remove from pan and keep warm.
Sauté the aubergines until they are cooked through and nice and golden. Set aside with the peppers. Sauté the zucchini, adding the tomatoes and parsley as they start to become golden, and cook for a further 2 to 3 minutes. Return the peppers and aubergines to the pan, mix all the vegetables thoroughly. Add the basil.
If required, add a little water and then reduce. Transfer to a serving dish and garnish parsley and basil leaves.
Aromatic, creamy and full of flavor. We served it with some lovely rustic French baguette as in our opinion everything else simply takes away from the full bodied flavor of the ratatouille. Each forkful of exquisite vegetables was a pure delight.
Hope you enjoy it!
Find out more about the Cooking School series.
For more great ratatouille recipes, I'd like to recommend:
Ratatouille Tart with Warm Goat Cheese - What's For Lunch, Honey?
Dad's Ratatouille Recipe - Simply Recipes
Ratatouille Wanna-Be - Kalyn's Kitchen
Ratatouile Bruchetta - Avenue Food
Ratatouille with Cochiglie Rigate - Saffron Trail
Indian Inspired Ratatouille - Mahanandi
Oven Roasted Ratatouille - Confessions of a Cardamon Addict
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