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Learn how to make Ratatouille like the one in the movie
In this article I want to show you how to make a ratatouille with the recipe from the famous movie about the little mouse that lives in Paris, do you remember? We are going to make precisely the recipe from the movie that is from the famous chef Thomas Keller.
For this, we will need to buy all the fresh and not too ripe vegetables. In this way we will guarantee that your recipe is perfect.
The traditional recipe is the Nice ratatouille, but this is still a ratatouille similar to what we are going to do in this recipe. Only, that with the particularity according to the purists that the vegetables are made separately.
Next, we will briefly explain both the ingredients and how to prepare the iconic dish from the Disney Pixar movie. We also offer some additional recommendations and tips to make your recipe perfect.
Ratatouille ingredients
Note: The ingredients are mentioned according to the part of the dish.
For the ratatouille or sauce:
Half a red pepper, ripe and fresh.
Half a fresh, ripe green pepper
A fresh, ripe yellow pepper.
Four tomatoes, previously peeled and without seeds.
A small head of minced garlic.
A medium fresh onion, peeled and chopped into small pieces.
A small thyme branch.
A small sprig of parsley.
Half a bay leaf, preferably fresh.
Ground black pepper to taste
Olive oil, the amount you consider necessary.
Salt to taste.
Vegetables to laminate on the plate:
A fresh and ripe zucchini.
A fresh and ripe eggplant.
Two medium tomatoes.
For the vinaigrette or juice:
Olive oil, the amount you consider necessary.
A tablespoon of vinegar, preferably apple.
A tablespoon of thyme.
Ground black pepper to taste
Salt to taste.
Technical details of the recipe
The arrangement of the ingredients in this recipe is for 4 people.
The recipe preparation time is 10 minutes, while the cooking time is 20 minutes. This implies that it would need only 30 minutes for its complete elaboration.
Preparation mode
Note: Due to the length of this recipe, we will divide the process into several parts.
Preparation of the ratatouille or sauce
First, we wash the peppers and dry them. Depending on the size, we will use 1 or half a bell pepper. In particular, for our recipe we are going to use a yellow, half green and half red pepper.
We remove the stem and seeds from them, and then we wrap them in aluminum foil and place them on a cookie sheet.
We preheat the oven to 230º Celsius, introduce the peppers and bake them for 30 minutes long enough so that they can be peeled if they are not completely roasted yet, don't worry they will finish cooking in the pan.
Peel 1 medium onion, cut it into several pieces and peel a garlic that we will peel.
We mash everything with the mincer at medium high speed the longer the onion will be chopped.
Add a drizzle of extra virgin olive oil and fry the onion together with the garlic, a pinch of salt, peel and cut 3 or 4 tomatoes depending on the size and remove the seeds.
Once we have the peppers ready, let them cool for about 10 minutes and peel them.
We chop the tomatoes. We turn on the machine at medium speed for 10 minutes and add a sprig of parsley and a sprig of thyme to the onion.
Add the tomato and stir well, add half a bay leaf and stir.
The peppers are no longer going to burn, so they can be peeled, but they are not completely roasted and will finish cooking in the pan, so we chop the three peppers into small cubes
We remove the herbs from the pan and add the peppers to finish cooking. We salt and pepper to taste and until now the classic ratatouille, which is a renewed version.
Laminate Preparation
Slice a zucchini, an aubergine and a couple of tomatoes. We cut with the same mincer, but with the slicing accessory we cut the stem of the zucchini that we have previously washed. It is better not to peel it because that way it preserves this color and it will look better.
We introduce it and slice at a low speed.
To slice the tomato we remove the peduncle, but we are not going to peel it so that it does not fall apart. It is important that the tomato is not overripe. It is important that both the zucchini, tomato and eggplant are the same thickness.
We are going to place a slice of zucchini, then one of eggplant and another of tomato on a tray or dish, and so on, forming a spiral until we reach the center of the pan or tray.
We continue adding and placing zucchini, aubergine and tomato.
Preparation of the vinaigrette and baking:
Our Ratatouille will almost be ready, we prepare a vinaigrette with some thyme leaves, a splash of apple cider vinegar, extra virgin olive oil and some flakes of fine salt or coarse salt, stir well with a few rods and distribute over the entire surface.
We cover with aluminum foil and we take the refractory or the direct tray to the preheated oven at 150 degrees Celsius. We remove the mango and bake for 2 hours.
After two hours we remove the aluminum foil and continue baking for 30 minutes at 180 degrees Celsius with heat above.
Final Recommendations for a Perfect Ratatouille Recipe
Ratatouille is a delicious French recipe that is ideal to surprise your family and encourage children to eat vegetables. This with the excuse that they will eat an authentic dish cooked by the mouse Remy from the movie. In addition, it is ideal for all your family and friends during a special dinner or lunch.
That is why we encourage you to prepare this recipe, surprise all your family and friends and add your special and personal touch. Remember this is just a chef variation, but you can still make a completely personal recipe.
