Ratatouille, French Provençal stewed vegetable side dish, is a masterpiece of French cuisine. Here is a gourmet interpretation of it from Cyril, Chef at the French Embassy for the Francophonie week. Scroll down for step-by-step instructions and enjoy the demo! Bon appétit ! 👨🍳
Ingredients:
3 Green zucchinis
2 Eggplants 🍆
5 Tomatoes 🍅
1 Red bell pepper
1 Yellow bell pepper
2 Onions 🧅
3 Garlic cloves
Seasoning: olive oil, salt, cayenne pepper, bay leaves, cumin seeds.
Directions:
1️⃣ Crush the tomatoes.
Heat a saucepan.
Prepare a bowl with water plus ice.
When bowling, put the tomatoes in the water for 15 seconds.
Set them aside in the cold water.
Peel, cut in half, seed and chop them with a knife.
Chop the onions and crush the garlic.
In a skillet, heat olive oil on a low fire,add the onions and garlic.
Stir for one minute and pour into the pan.
Bake covered for one hour at 320 Fahrenheit.
If tomatoes are too moist, drain water to dry them.
2️⃣ Broiled bell peppers.
Place the peppers on a flame till they are totally burnt or cook them in the oven at 350 Fahrenheit for 25 minutes.
Set them aside in a covered container for them to steam for 15 minutes.
Peel, seed and cut them in small dice.
Finish the cooking in a frying pan for them to be smooth.
3️⃣ Cut the zucchinis and eggplants in small dice.
4️⃣ Heat the oil in a pan.
Pour the zucchinis into it with cumin seeds.
Cooking must be fast to keep the color.
The cooking for the eggplants is longer than the Zucchinis but fast too.
5️⃣ Combine all the vegetables.
You can add black or green olives, roasted pine nuts, basil…
Ratatouille can be served hot with fish or meat like lamb, or cold with a fresh mozzarella di buffala.
Enjoy!
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