A fun, abundant summer garden yields great, nutritious summer gems, which transform easily into very memorable dishes. Ratatouille is served as a main dish, soup or ragout, warm or cold.
Simply put, a ratatouille “classic” recipe, consists of tomatoes, aubergines, aka eggplant, Bell peppers and courgettes, aka zucchini, plus the addition of garlic, onions and olives. Herbs run from bay leaf to fennel, marjoram to thyme, you make the call. These days probably many will make hot sauce available.
In the movie, Ratatouille, unlikely associates become a winning team. Ratatouille, the dish, enables unrelated, fresh summer harvest items to combine into a glorious celebration of summer.
Like all good things, there is a “science” to making up the chemistry of a great ratatouille — three to be exact:
One method is to sauté all the vegetables together in one dutch oven.
The second method, and Julia Child’s favorite, is to layer each separately-sauteed ratatouille vegetable in a baking dish and bake as a casserole.
The third approach is to sauté each ingredient separately, then combine and simmered slowly a short time.
Ratatouille appears to have originated in France back in the 18th century. Its name first appeared in English in 1877. Ratatouile is an offshoot of regional creations like Catalan’s Samfaina, Italy’s Ciambotta and Majorca’s Tombet. It has no definite point of origin due to the fact most of its ingredients originated in widely-separated countries, and it took time for them all to be available in France for what we now call ratatouille.
- Side dish
- Main dish
- Pasta topping
- Cold appetizer
Some fresh tomatoes are best peeled. This is quite simple if you dip each in boiling water for 1 minute, then plunge each tomato into ice water, and the skin will remove easily.
Here are some foodsites with ratatouille recipes.