What is the best Ratatouille? Is there only one? Well, the answer is yes and no. The best Ratatouille can be called the supreme and the greatest in many ways.
It’s true that you can find a few tricks here and there and a couple of other ingredients which might make your Ratatouille more tasty, but the cream and the butter, tomatoes and the onions, the Creole sauce and the choice of French mustard will make this dish what it is – the best Ratatouille! The BEST Ratatouille may be elusive, but with a little work you can find it!
The French are famous for their passion for food, and it is no wonder that they have perfected this dish so well. The secret to their success lies in the ingredients, which when combined create the best ratatouille possible.
Get inspired with these tips and recipes, and you’ll soon be creating your own masterpiece: So you are looking for the best ratatouille! There are many places out there to get the best ratatouille, but you have to know which one is the best.
The secret to eating ratatouille (or any other type of French food for that matter) is in the ingredients. If you look at a can of ratatouille and it says “pimento” on the label, chances are that the man is not of the highest quality. This means that you need to be careful when picking out your ingredients so that your food will not turn out tasting like cardboard.
The Best RatatouilleCourse: DinnerCuisine: AmericanDifficulty: Easy
Summer delivers a bounty of fresh vegetables all at once and we scramble to use them up before they become scarce again.
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 yellow bell peppers, diced into 1/2-inch pieces (about 2 cups)
1 large yellow onion, diced into 1/2-inch pieces (about 2 cups)
Kosher salt and freshly ground black pepper
1 large eggplant (1 1/2 pounds), diced into 1/2-inch pieces (about 9 cups)
1 large zucchini (1 pound), diced into 1/2-inch pieces (about 3 1/2 cups)
3 cloves garlic, minced (about 1 tablespoon)
3 tablespoons tomato paste
1/2 teaspoon crushed red pepper flakes, optional
1 1/2 pounds ripe tomatoes, diced into 1/2-inch pieces (about 4 cups)
1/2 cup fresh parsley, chopped, plus more for serving
6 large fresh basil leaves, torn, plus more for serving
- Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
- Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes.
- Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes.
- Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes.
- Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
- Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes.
- Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.
Reference : foodnetwork.