Ratatouille

Source: Wikipedia, the free encyclopedia.
This article is about the dish. For the animated film, see Ratatouille (film). For other uses, see Ratatouille (disambiguation).
Ratatouille
bay leaves and thyme
VariationsConfit byaldi

Ratatouille (

aubergine (eggplant, brinjal), capsicum (bell pepper), and some combination of leafy green herbs common to the region, such as chives or fennel
.

Etymology

The word ratatouille derives from the

aubergine (eggplant), bell pepper, marjoram, fennel and basil. Instead of basil, bay leaf and thyme, or a mix of green herbs like herbes de Provence can be used. The modern version does not appear in print until c.1930.[5]

Preparation

The Guardian's food and drink writer Felicity Cloake wrote in 2016 that, considering ratatouille's relatively recent origins (it first appeared in 1877[unreliable source]), there exists a great variety of methods of preparation for it.[6] The Larousse Gastronomique claims "according to the purists, the different vegetables should be cooked separately, then combined and cooked slowly together until they attain a smooth, creamy consistency", so that (according to the chair of the Larousse's committee, Joël Robuchon) "each [vegetable] will taste truly of itself."[7]

  • Ratatouille niçoise
    Ratatouille niçoise
  • Raw ingredients
    Raw ingredients
  • Heavily simmered and garnished with fresh parsley
    Heavily simmered and garnished with fresh parsley
  • Small pyramid (Confit byaldi)
    Small pyramid (Confit byaldi)

Related dishes

Similar dishes exist in many cuisines. These include:

Kerala avial (with coconut and local spices), and Bengal shukto
.

In popular culture

In 2007,

Pixar Animation Studios released the film Ratatouille. The film features Remy, a young rat with an exceptional sense of taste and smell who dreams of becoming a chef. The climax of the film sees Remy prepare the titular dish in the form of confit byaldi for the notoriously harsh food critic Anton Ego, who unexpectedly loves the dish due to nostalgia
for his mother's cooking of traditional ratatouille. The movie gave widespread exposure to this dish around the world.

See also

References

  1. ^ "Ratatouille". Oxford English Dictionary, 2nd edition (1989)
  2. ^ « ratatouio », Lou tresor dou Felibrige, Frédéric Mistral
  3. ISBN 978-0-19-967733-7
    .
  4. ^ "Chef Brian Discusses The Origin of Ratatouille Nicoise". LADC. Archived from the original on 2015-10-09.
  5. ^ Scotto, E., and Marianne Comolli. "Vegetables: A Garden of Eden." France, the Beautiful Cookbook: Authentic Recipes from the Regions of France. San Francisco: Collins, 1989. 195. Print."
  6. ^ Cloake, Felicity (15 July 2010). "How to make perfect ratatouille". The Guardian. Retrieved 9 September 2016.
  7. ISBN 978-0-307-26719-1
    .

External links

Look up ratatouille in Wiktionary, the free dictionary.
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