For this, it suffices to dwell on the time of arrival in Europe of the vegetables that make up the ratatouille to determine its date of creation.Ī Ratatouille “classic” consists of tomatoes, aubergines, peppers and courgettes, plus garlic, onions and olives added. In the collective imagination, ratatouille seems to be a culinary Mediterranean tradition that has always existed ….Īnd yet, if we look more closely, it seems difficult to imagine that the ratatouille as we know it today may have been invented before the sixteenth century. In Turkey, ratatouille is presented in a stuffed eggplant under the name of Imam Bayildi (translation: The imam is fainting). In Italian it is called caponata, Spanish pisto, Lecsó Hungarian, in Bulgarian and Romanian ghiveci, in Greek briami (but including potatoes), the Croatian and Serbian version called đuveč contains beans and rice.
The Maltese language version is called Kapunata, very similar to the French recipe, it comes with grilled fish. The Catalan dish “samfaina” and the Majorcan “Tombet” are other versions of the same dish. Other countries near the Mediterranean also prepare the same type of recipe. Traditionally, it is advisable to accompany these vegetables with a rosé wine from the vineyards of Provence or a red wine such as Vin de Pays d’Oc or a white wine, like St. In France, it is usually served with fish, like tuna however, it is also possible to pair with quiche or souffle too. Ratatouille is usually served as a side dish, but can also be served as a main dish (when accompanied by rice or bread).
Ratatouille kitchen skin#
Like any recipe “generic” there is no precise recipe but guiding principles.įor the ratatouille, two methods are possible: cooking all the vegetables or cooking vegetable by vegetable separately.ĭefenders of the Provençal tradition as the chef’s verge or Gedda, they advocate to fry the vegetables one by one and pass the capsicum over the flame to get rid of the skin and give a taste of smoke. It is composed of pieces of cooked vegetables, especially eggplant, onions, zucchini, peppers and tomatoes, and garlic. The rata is in fact the basis of the military canteen, quick and easy to make. The abbreviation “rata” means, in military slang a mixture of beans and potatoes and mixed vegetables and fatty meat. Originally, the word “ratatouille” means from 1778 a motley stew. With garlic, olives and onions, it is the “Bohemienne du Languedoc.” The origin of the dish is in the area around Provence and Nice. It is also used in all languages, including English, ratatouille is also said Valentine in the south of France and piperade in the Basque country. The word “ratatouille” comes from the Occitan ratatolha. History of Ratatouille What is Ratatouille? Put all the vegetables together with the bouquet garni. Step 3įry in a pan oiled each ingredient separately (except tomatoes and garlic). Step 2Ĭut the remaining vegetables in dice. Wash vegetables and slice zucchini, eggplant, and onions. It exists in many countries under different names. In France, ratatouille is a culinary specialty of Nice, also found throughout Provence. Hey! This site is reader-supported and we earn commissions if you purchase products from retailers after clicking on a link from our site.