Tuesday, 8 November 2016

Ratatouille #sikandalouscuisine



Ratatouille a culinary specialty of Nice is also found throughout Provence France and is also cooked in many countries under different names. Essentially a stew of various vegetables.A Ratatouille “classic” consists of tomatoes, aubergines, peppers and courgettes, plus garlic, onions and olives added. 

Originally, the word “ratatouille” means from 1778 a motley stew . However, what really are the origins of this dish ? If you break the components ingredient wise you will find that the eggplant that comes from India , tomato comes from pre-Columbian America , zucchini is of American origin.... In view of the arrival of these vegetables from all over the globe , it's difficult to imagine today that this dish may have been invented before the seventeenth century !

I produce Emeril Lagasse's recipe below:
Ingredients
1/4 Cup Olive Oil- plus more as needed.
1 1/2 Cups Small Diced Yellow Onion,
1 Teaspoon Minced Garlic.
2 Cups Medium Diced Eggplant- Skin on.
1/2 Teaspoon Fresh Thyme Leaves.
1 Cup Diced Green Bell Peppers.
1 Cup Diced Red Bell Peppers.
1 Cup Diced Zucchini.
1 1/2 Cups Peeled, Seeded and Chopped Tomatoes.
1 Tomato Pureed - Not in recipe.
1 Tablespoon Fresh Basil Leaves.
Salt and Freshly Ground Black Pepper.
Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. 
** Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
** After adding in all the vegetables I set the dish to back in a heavy lid cast iron Le Creuset pan for 30 minutes at 160C . This came out yum . Leftovers will make a superb soup !
Atul Sikand
Director, Asian Hawkers Market Pvt. Ltd.​ #asianhawkersmarket
Administrator & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
More About My Work At , http://sikandalous-cuisine.blogspot.in/

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