How to Cook Ratatouille | Alex French Guy Cooking



Hey guys Hello this is Alex Today we are making a lovely and easy Ratatouille which is perfect to get the kids to eat their veg Ra Ta Touille Ratatouile is a french vegetable stew, which is tasty, colorful and so easy to make Well sometimes making a Ratatouille can be a bit tricky cause, you have to cook all the veg separately respect all the stages but you know what, at the end it's just a humble stew And I wanna keep it that way so lets make a simplified version of the mighty ratatouille This recipe serves four-six people First off, prepare all your ingredients before you start two red onions, peel and cut the onions into wedges then peel and finely slice four cloves of garlic, two aubergines, three courgettes three bell peppers trim the aubergines and courgettes De-seed the peppers and chop into 2.5cm chunks six ripe tomatoes roughly chop the tomatoes half a bunch of fresh basil pick the basil leaves and set aside then finely slice the stalks good to know the word itself-Ratatouille comes from the Occitan language and just means mixed stew so you don't have to make it posh it's already a popular and humble dish Heat two tablespoons of oil in a large cassarole pan or a saucepan on medium heat Add the chopped aubergines, courgettes and peppers Then fry for about five minutes or until golden and softened but not cooked through if your saucepan is too small then you can do it in several batches spoon the veg into a large bowl in the same pan add the onion, garlic, basil stalks and thyme leaves, fry for ten to fifteen minutes or until softened and golden now return the cooked veg to the pan and stir in the fresh and tinned tomatoes add basil and vinegar and a good pinch of sea salt and some freshly ground black pepper at this stage you have two options, the more you mix it, the more silky it will be at the end but the less you mix it the more pretty it will be at the end It's a tough choice really simmer over a low heat for 30-35 minutes or until reduced At the end it should be sticky and sweet Tear in the basil leaves, finely grate in the lemon zest and then just the seasoning you can serve it with thin rice, or in my case with a hunk of bread when you taste it you have all those different flavors in your mouth It's tasty, its tangy, it's sweet, it's silky yet it's nice to have the texture of some veg Make this Ratatouille for your family they will love it Bye bye, Salut!

24 thoughts on “How to Cook Ratatouille | Alex French Guy Cooking

  1. Ingredients:
    2 red onions

    4 cloves garlic

    2 aubergines

    3 courgettes

    3 peppers (he used 2 yellow and 1 green)

    6 ripe tomatoes (he used 5 red and one yellow)

    Tinned plum tomatoes

    Basil (“half a bunch of fresh basil”)

    2 tbsp olive oil

    Thyme leaves

    Balsamic vinegar

    Sea salt & Black pepper

    Lemon (to grate lemon zest onto it for serving)

    Preparation

    (1). Peel and cut onions into wedges.

    (2). Peel and finely slice 2 cloves of garlic.

    (3). Trim the aubergines and courgettes, and deseed the peppers, and chop into 2.5cm chunks.

    (4). Roughly chop the tomatoes.

    (5). Tear off the leaves and set aside. Then finely slice the stalks.



    Cooking

    1. Heat 2 tbsp of olive oil in a large casserole pan or large saucepan over a medium heat.

    2. Add the chopped aubergines, courgettes, and peppers, and fry for about 5 minutes or until golden and softened but not cooked through. [If your saucepan is too small you can do it in several batches].

    3. Spoon the veg into a large bowl

    4. Into the same pan, add the onion, garlic, basil stalks, and thyme leaves, and fry for 10-15 minutes or until softened and golden.

    5. Now, return the cooked veg to the pan, and stir in the fresh and tinned tomatoes.

    6. Add balsamic vinegar, a good pinch of seas salt, and some freshly ground black pepper.

    7. At this stage you have two options:

    a. The more you mix it (i.e. stir it with your wooden spoon), the more “silky” it will get;

    b. The less you mix it the more pretty it will be at the end.

    “It’s a tough choice, really!”

    8. Simmer over a low heat for 30-35 minutes, or until reduced. At the end it should be sticky & sweet.

    To Serve

    Add some basil leaves and finely grate some lemon zest over the top of each meal, too. Finally, adjust the seasoning.

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