Provision of success in Ratatouille may seem uncleared clarity. This traditional beautiful dish, however, requires knowledge of something. Master Restestrateur provides the secrets of its recipe.
“La Ratatouille is a beautiful dish,” says Jose Orsine, Port Bistro (1) Master Restorer. As a cold start or hot dish that served as a fish accompanied by the gourmas love this recipe with summer spices. Fresh and properly selected vegetables, soft and slow cooking, several skillfully played manually spin, good Ratatouille, you need to follow several rules.
Choose the right vegetables
First of all, Ratatouille is preparing for fresh and seasonal vegetables. “It’s not a dish that we make in winter with frozen foods” emphasizes the cook. For more fragrances you need to choose tomatoes “full and without shine, such as the heart or gypsy, more extended in the form,” advises. Trump, usually niçoises, also without glitch and ideal for melting results. “Depending on the tastes, it is possible to add a little onion, but this is optional,” says the professional.
One meal behind the other
Preparing the secret to the vegetables separately
Jose Orsini
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Contrary to the popular belief, it requires time and patience to the lesser of this certificate. Make sure you have a good hand knife, because the eggplant, carving the zucchini and red pepper into the cube, half and half the first step by carefully. Then they will jump into the ditch of olive oil. “The secret is to cook them separately,” explains the master restaurant. Otherwise, each component absorbs the taste of the previous one. The eggplant must have many fats, “You have to fry it almost,” says Jose Orsin. Otherwise, it does not bake properly, and its tissue will remain sponge. ” Vegetables can dry everyone together.
Lolik’s art
All vegetables make up ratatouille equal amounts. Besides tomatoes. For a kilogram of zucchin, only 700 grams of fruit, two-thirds. Some must be given into a small dice. The rest is mixed before all the ingredients of the recipe are mixed in the Dutch oven, “Very small bouquet of Garni,” said the specialist. A pinch of salt and pepper before baking between 160 and 170 degrees. “The dish should be cooked for two and a half hours at least three hours to develop all its fragrances,” says Jose Orsin. Good Ratatouille is a sweet ratatouille. Hotspent
Indefinite dish
In the past, this recipe was served with eggs, making it a complete, nourishing and cheap dish. Today, Ratatuil will be provenated by all forms. “Just mix two beaten eggs with the preparation and pour everything into the mold, so that the chef is ready.” Spread on a pie, pizza baking, or even a longer lasting polluted crumpling, the recipe is infinite. It can be stored in an airtight box installed in the refrigerator. And if greed wants to taste it throughout the year, the glass jars in sterilization seems to be the best solution because he assures him. “He will lose his spices in the fridge. Provider Ratatuil, cooked by the art of art, accompanied by a plate egg and a little cooked tuna will remain, according to him, “the best dish of the world.” To your stoves.
(1) Bistrot du Port, 28 Qui Lunel, 06300 Nice. Tel., 04.93.55.21.70.
This article was initially published on August 12, 2018, has been updated.
Source: Le Figaro
