The most delicious recipe for Ratatouille, made by a chef in Provence

Оригинална рецепта за Рататуй Нисоаз и съвети на шеф готвач от Прованс

The creators of the animated film “Ratatouille” deliberately chose this dish to make the cute mice catch up with him a strict culinary critic.The French were lenient to the mix of vegetables until the seasonal products of the world of the high-cuisine had come. Everyone can cook. And any even banal dish will become a culinary masterpiece if you put your soul in it – that’s the main idea of ​​Disney’s movie. And what can be more banal than ragout with vegetables that grow abundantly under the sun of Languedoc and Provence. Yes, it does not go into the “gourmet” category. Even the very meaning of the word “ratatouille” in French means something like a “mess,” “hastily messed up.” The most popular recipe for this French dish is Ratatouille Nicoase (Ratatouille Niçois – “Nice Ratatouille”).

Required products:

3 onions
1 zucchini
4 peppers of different colors
1 eggplant
5 Tomato
100 grams of Nice olives (or what’s in the next store)
Several bottles of basil
2-4 cloves of garlic
Several stalks of celery, rosemary, thyme, parsley
2 cups of olive oil
Salt, pepper to taste


Cut onion, zucchini, pepper and eggplant into cubes.
It is better to choose 1 green, 1 red and 2 yellow peppers.
At medium temperature, fry the pepper with a small amount of olive oil for about 5-7 minutes, then drain it in a colander. In the same pan or saucepan, fry onions. When it gets a golden color, adds the crushed garlic and leaves the fire a little longer. Then put it all in a colander to get the fat out.
Separate the zucchini and eggplants separately by stirring continuously. Add salt and pepper. As soon as the vegetables are frozen, drain them with a colander.
In a thick pan, pour olive oil, add blanched peeled tomatoes, diced. Stir them with a wooden spoon.
Add the vegetables, sugar, salt, pepper. Put the lid and cook on low heat for 10-15 minutes until the consistency of the sauce.
All vegetables put in a saucepan, add tomatoes with herbs, cook for 10 minutes with lid closed on low heat. Take a bunch of trimmings.
Cut each olive into 8 pieces, add to the prepared dish, decorate it with basil.


Jean-Michel Arduen-Atlan born at Chatoden (France), chef of the “Radisson Royal” hotel says he gives his little secrets to prepare a perfect Ratatouille.

Cut the vegetables into small cubes and pre-baked pepper so that the dish is cooked faster and the taste turns out to be tender. The main thing is to add olives and choose good olive oil.

Ratatouille is usually served as a side dish, but has recently become a self-made dish. It fills fish, poultry and pork. You can serve with fresh baked bread, best – the baguette. It becomes consumed both hot and cold. It can be stored for several days.

Add it to Pestu – sauce pesto from Provence: cedar nuts, basil, parmesan, olive oil. The sauce is added to the saucepan before serving the dish.


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