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ratatouille [2020/07/13 16:55]
zeppo
ratatouille [2020/07/23 15:05] (current)
zeppo
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 Ratatouille Version 1  ​ Ratatouille Version 1  ​
   ​   ​
-**Ingredients** 
- 
-  * 5 tablespoons olive oil, divided, plus more for serving 
-  * 1 1/2 pounds eggplant (1 large), large dice 
-  * Kosher salt 
-  * Freshly ground black pepper 
-  * 1 1/2 pounds - zucchini or summer squash (3 to 4 medium squash), large dice 
-  * 1 medium yellow onion, diced  
-  * 2 cloves garlic, minced ​ 
-  * 2 sprigs fresh thyme 
-  * 1 bay leaf 
-  * 1 pound tomatoes (3 to 4 medium), large dice 
-  * 1 large bell pepper, large dice 
-  * 1/4 cup loosely packed fresh basil leaves, thinly sliced, plus more for serving 
- 
-https://​www.thekitchn.com/​one-pot-recipe-easy-french-ratatouille-recipes-from-the-kitchn-106669 
- 
----- 
-Ratatouille VERSION 2 
- 
 https://​cookieandkate.com/​best-ratatouille-recipe/​ https://​cookieandkate.com/​best-ratatouille-recipe/​
  
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   - Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt (I usually add ¼ teaspoon more) and black pepper.   - Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt (I usually add ¼ teaspoon more) and black pepper.
   - Serve in bowls, perhaps with a little drizzle of olive oil, additional chopped basil, or black pepper on top (all optional). Like all stews, this ratatouille’s flavor improves as it cools. It’s even better reheated the next day. Ratatouille keeps well in the refrigerator,​ covered, for 4 days, or for several months in the freezer.   - Serve in bowls, perhaps with a little drizzle of olive oil, additional chopped basil, or black pepper on top (all optional). Like all stews, this ratatouille’s flavor improves as it cools. It’s even better reheated the next day. Ratatouille keeps well in the refrigerator,​ covered, for 4 days, or for several months in the freezer.
 +
 +----
 +Ratatouille VERSION 2
 +
 +
 +**Ingredients**
 +
 +  * 5 tablespoons olive oil, divided, plus more for serving
 +  * 1 1/2 pounds eggplant (1 large), large dice
 +  * Kosher salt
 +  * Freshly ground black pepper
 +  * 1 1/2 pounds - zucchini or summer squash (3 to 4 medium squash), large dice
 +  * 1 medium yellow onion, diced 
 +  * 2 cloves garlic, minced ​
 +  * 2 sprigs fresh thyme
 +  * 1 bay leaf
 +  * 1 pound tomatoes (3 to 4 medium), large dice
 +  * 1 large bell pepper, large dice
 +  * 1/4 cup loosely packed fresh basil leaves, thinly sliced, plus more for serving
 +
 +https://​www.thekitchn.com/​one-pot-recipe-easy-french-ratatouille-recipes-from-the-kitchn-106669
 +
 +
ratatouille.txt · Last modified: 2020/07/23 15:05 by zeppo