Ratatouille is a vegetable stew native to Provence. It is distinguished by its simplicity of preparation and simplicity of the recipe. Initially, it was a dish of poor peasants, but today ratatouille is served in prestigious restaurants. You can cook this simple French dish in different ways, you just need to change the shape of cutting vegetables.
It is necessary
-
- Serves 4:
- 3 onions;
- 3 zucchini;
- 1 eggplant;
- 200 g cherry tomatoes;
- 2 bell peppers - yellow and red;
- 20 g grated parmesan cheese;
- 200 g of pearl barley;
- a clove of garlic;
- basil for decoration;
- salt to taste;
- olive oil for frying.
Instructions
Step 1
Rinse the pearl barley under running cold water and cook, adding the garlic clove. The groats should be a little hard. In no case do not let it get boiled.
Step 2
Cut the zucchini, onions and eggplant into slices. Cut the cherry tomatoes into two equal parts. To prevent the eggplant from interrupting the taste of the dish with its specific bitterness, sprinkle it with salt for 20 minutes, rinse it and only then cut it. Be sure to cut off the skin of old zucchini.
Step 3
Cook the whole bell peppers in olive oil for 30 minutes, turning them frequently. Simmer them at the end of frying for a few minutes over low heat in a skillet, covered. Then remove the peel from the peppers, the core with the seeds. Cut the flesh into large cubes.
Step 4
Heat the pan, lightly sprinkle it with salt. Put the eggplant and zucchini circles on it, fry for two minutes on each side. Then cut into cubes.
Step 5
Make tomato and onion sauce. To do this, grind the garlic, onions and tomatoes in a food processor, adding ground pepper, salt and a little olive oil. Transfer this dressing to a saucepan, add vegetables and simmer for 15 minutes.
Step 6
Put the cooked pearl barley on a plate, add vegetables in tomato-onion sauce. Mix everything, sprinkle generously with parmesan, ground in a blender, and garnish with basil leaves. Parmesan must be ground in a blender, and not grated, otherwise it will instantly melt after contact with hot pearl barley. Ratatouille should be served warm, but many people like it as a cold appetizer. The French serve red wine and white bread with this dish.
