Enraptured by the colors of green and yellow courgettes, fragrant carrots and long aubergines, today I decided to try my hand at a traditional French recipe such as ratatouille. However, I propose a variant, which has recently spread: the baked ratatouille.
I then laid the vegetables on a bed of vegan brisee pasta, the recipe of which I am writing at the bottom, so this dish (from the beginning vegan) can be served as a single dish and not only as a side dish. Otherwise an alternative could be to accompany the vegetables with rice or potatoes.
A bit of history.
Originally the term ratatouille meant any stewed dish.
Only later with ratatuille we begin to designate specifically the mix of vegetables that make up the dish that we all know today (courgettes, peppers, onion and garlic in the original, in later versions also eggplants).
Put all in the pan, the recipe calls for the vegetables to be fried for about half an hour and then slowly stewed for 3 hours, until reaching a creamy consistency.
Today cooking is naturally faster than in the past, when this dish was part of the diet of Provencal farmers. Specifically, the ratatouille came from the areas around Nice, hence the full name: ratatouille nicoise.
I then laid the vegetables on a bed of vegan brisee pasta, the recipe of which I am writing at the bottom, so this dish (from the beginning vegan) can be served as a single dish and not only as a side dish. Otherwise an alternative could be to accompany the vegetables with rice or potatoes.
A bit of history.
Originally the term ratatouille meant any stewed dish.
Only later with ratatuille we begin to designate specifically the mix of vegetables that make up the dish that we all know today (courgettes, peppers, onion and garlic in the original, in later versions also eggplants).
Put all in the pan, the recipe calls for the vegetables to be fried for about half an hour and then slowly stewed for 3 hours, until reaching a creamy consistency.
Today cooking is naturally faster than in the past, when this dish was part of the diet of Provencal farmers. Specifically, the ratatouille came from the areas around Nice, hence the full name: ratatouille nicoise.
Ingredients for 4
1 sheet of brisee pasta (see recipe below)
2 yellow courgettes
1 green courgette
1 long eggplant
1 Tropea onion
1 carrot
4 mixed spoons of dried and chopped aromatic herbs (oregano, mint, thyme, rosemary)
1 clove of garlic
extra virgin olive oil, salt
Method
Wash the vegetables and cut them into slices of equal thickness (2 mm).
Put them, each divided by type, in as many bowls.
In a small bowl mix 8 tablespoons of extra virgin olive oil, the aromatic herbs, the crushed garlic and 2 pinches of salt (6 gr).
Season the vegetables with this marinade.
Place the brisee on a baking sheet. Start arranging the vegetables in a color rhythm. Preheat the oven to 220 ° C.
Before baking, pour the rest of the flavored oil on the vegetables (if there are any left on the bottom of the bowls used for seasoning).
Cook for 30 '. Serve hot or at room temperature, with a bit of salt on the top (if you like).
For the brisee pasta, I followed this recipe and I must say that I found myself very well:
greenme.it
Below I translate the recipe from the Italian:
250 gr of type 1 flour
120 gr of water
80 gr of extra virgin olive oil
1 pinch of salt
Place the flour, salt and oil in a bowl or in the planetary mixer,
start kneading and when the oil has absorbed also add the water and
continue to knead until it is completely incorporated,
at this point, finish kneading by hand for a couple of minutes until it forms a stick of well-mixed brisè dough.
(transl. mine)
Preparation time
about 10 hours
