Ratatouille

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Ratatouille niçoise
Stew
Ratatouille.jpg
Alternative name(s):
Ratatouille
Place of origin:
France
Region or state:
Provence
Main ingredient(s):
Vegetables, (tomatoes, onions, zucchini, eggplant, bell peppers), garlic, marjoram, basil
Recipes at Wikibooks:
Cookbook Ratatouille niçoise
Media at Wikimedia Commons:
Wikimedia Commons  Ratatouille niçoise
 
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Ratatouille niçoise
Stew
Ratatouille.jpg
Alternative name(s):
Ratatouille
Place of origin:
France
Region or state:
Provence
Main ingredient(s):
Vegetables, (tomatoes, onions, zucchini, eggplant, bell peppers), garlic, marjoram, basil
Recipes at Wikibooks:
Cookbook Ratatouille niçoise
Media at Wikimedia Commons:
Wikimedia Commons  Ratatouille niçoise
Ratatouille niçoise

Ratatouille (/ˌrætəˈt/ rat-ə-TOO-ee; French: [ʁataˈtuj]) is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.[1]

Origin[edit]

The word ratatouille comes from Occitan ratatolha and the recipe comes from Occitan cuisine. The French touiller means to toss food. Ratatouille originated in the area around present day Occitan Provença (French: Provence) and Niça (French: Nice); the Catalan samfaina and the Majorcan tombet are versions of the same dish.[2] The southern Italian ciambotta is a related spring vegetable dish.

Present use[edit]

The secret of a good ratatouille is to cook the vegetables separately so each will taste truly of itself.

Joël RobuchonThe Complete Robuchon

Ratatouille is usually served as a side dish, but may also be served as a meal on its own (accompanied by pasta, rice or bread). Tomatoes are a key ingredient, with garlic, onions, courgette (zucchini), aubergine (eggplant), bell peppers, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence. There is much debate on how to make a traditional ratatouille. One method is to simply sauté all of the vegetables together. Some cooks, including Julia Child, insist on a layering approach, where the aubergine and the courgette are sautéed separately, while the tomatoes, onion, garlic and bell peppers are made into a sauce. The ratatouille is then layered in a casserole – aubergine, courgette, tomato/pepper mixture – then baked in an oven.[3][4] A third method, favored by Joël Robuchon, is similar to the previous; however, the ingredients are not baked in an oven but rather recombined in a large pot and simmered.[5] When ratatouille is used as a filling for savory crêpes or to fill an omelette, the pieces are sometimes cut smaller than in the illustration. Also, unnecessary moisture is reduced by straining the liquid with a colander into a bowl, reducing it in a hot pan, then adding one or two tablespoons of reduced liquid back into the vegetables.

Similar dishes exist in other cuisines: pisto (Castilian-Manchego, Spain), caponata (Sicily, Italy), briám and tourloú (Greek), şakşuka and türlü (Turkish), pinakbet (Filipino).

American chef Thomas Keller popularized a contemporary variation, confit byaldi, for the 2007 animated film Ratatouille.[6]

See also[edit]

References[edit]

  1. ^ Ratatouille. Oxford English Dictionary, 2nd edition (1989)
  2. ^ Jill Dupleix, Timesonline
  3. ^ Ratatouille recipe (profusely illustrated, in French)
  4. ^ Another French recipe
  5. ^ Robuchon, Joël (2008). The Complete Robuchon. New York: Alfred A. Knopf. p. 597. ISBN 978-0-307-26719-1. 
  6. ^ Stacy Finz (June 28, 2007). "Bay Area flavors food tale: For its new film 'Ratatouille,' Pixar explored our obsession with cuisine". San Francisco Chronicle.