Ya Boi J Cris and Fresh Prince Thad

Source http://food52.com/recipes/14155-alice-waters-ratatouille

About Ratatouille

Ratatouille, full name being ratatouille niçoise, is a French vegetable stew, served either hot or cold. The word ratatouille is derived from the French word touiller, which means to stir food. In the 18th century, it was cooked by peasant farmers in present-day Nice, France. The farmers in the summertime had an abundance of vegetables, such as zucchini, onions, bell peppers, and tomatoes, so they cooked them in a stew. After this, ratatouille became very popular because it was very easy to acquire the ingredients and very easy to make. Because of this, ratatouille has become a common dish to all social classes, especially in restaurants.





  1. une demie-tasse de l’huile
  2. six les ails
  3. deux les ognions
  4. deux les courgettes
  5. une aubergine
  6. deux poivrons
  7. dix tomates
  8. le sel et poivre
  9. quatre cuillères à soupe des èpices
  10. la cocotte

How To

Nous préchauffons le four. Nous chauffons l’huile dans la coccotte . Nous ajoutons les ails, les oignons, et des épices. Nous les remuons pendant dix minutes. Puis, nous lui remuons dans les courgettes, les aubergine, les poivrons, les tomates, le sel, et le poivre. Nous mettons la cocotte dans le four et la cuisons pendant une heure et demie-heure. Finalement, nous ajoutons des épices.

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