Ratatouille: What is so special about this famous French dish

0 comments

What Is Ratatouille?

The word comes from the French verb "touiller," which means to stir up. So this dish was something that was stirred up together. Unlike many dishes with disputed origins, what we call ratatouille is a relatively recent creation. Most sources say that the dish originated in Nice in the 18th century. But there are many versions of ratatouille, and they have become much regionalized.

Each region has its version of ratatouille, 

  • And they all vary depending on the ingredients available at each time of year and in each part of France.
  • In Provence, where people eat more vegetables than meat and fish, they may add garlic and white wine or tomato paste to their ratatouille. In Liguria and Piedmont, where people consume a lot of olive oil and basil, some cooks may add potatoes to their version of ratatouille. 

Components of Ratatouille 

Ratatouille is a French Provencal stewed vegetable dish originating in Nice and sometimes referred to as ratatouille Niçoise. The word ratatouille comes from the Occitan ratatolha and is related to the French ratatouille and tatouiller, expressive forms of the verb touiller, meaning "to stir up."

The recipe varies somewhat from region to region, but recipe from tasty co website is best.

  • The principal ingredients are eggplant, zucchini, tomatoes, bell peppers (capsicum), garlic, and onion, cooked in olive oil.
  •  It may be served as a cooked vegetable or side dish, appetizer, or main course. It can be eaten hot or cold.

What is ratatouille called in English?

Ratatouille is a French (Provençal) dish originating in Nice, which can be served as a side dish or as a meal on its own. It is made with olive oil by stewing aubergine (eggplant), courgette (zucchini), peppers, tomatoes, and garlic. There are many variations of the dish, and the vegetables may be fried before being stewed.

In English, the word ratatouille generally refers to the Provençal vegetable stew rather than any of the other food items called ratatouille in French. For example, Ratatouille Niçoise is an omelet with ratatouille as a filling in French.

Ratatouille french famous dish

 

Taste of Ratatouille 

Ratatouille is a French vegetable stew. It's a perfect combination of summer vegetables, including zucchini, eggplant, tomatoes, and peppers. The vegetables are stewed in olive oil with garlic and herbs and served as a side dish or pasta. Ratatouille is great for a dinner party because it can be made ahead of time and served at room temperature.

 

There are two popular versions of ratatouille that differ based on the cooking method. One version involves layering the vegetables in a casserole dish, adding olive oil, and baking it, covered for an hour or so. This creates a stew-like consistency with soft, melted vegetables. 

  • The other method involves sautéing each vegetable separately and then combining them to create a more rustic ratatouille with distinct pieces of vegetables in every bite. Both versions taste delicious, and it just depends on your personal preference!

 

What French eat with ratatouille?

Ratatouille ratatouille side dish is a specialty of Nice in Provence, where it was originally an inexpensive stew served to French dock workers. It's made with eggplant and zucchini, fried separately, and then simmered in tomato sauce with onions and garlic before the whole dish is baked.

The most typical way to eat ratatouille is a side dish, though it can also be served as a main course. Traditionally, ratatouille would have been served hot or at room temperature alongside meat or fish. But today, many people prefer to do it chilled, like a salad. In recent years, ratatouille has also become popular as a pizza topping.

 

 Eggplant is peeled for Ratatouille

A fresh eggplant will usually have shiny unblemished skin. However, the skin may be less polished and browner if it is older. This is not an indication of age and does not affect the flavor. Eggplant can sometimes be bitter depending on the variety, but bitterness often occurs when it is old or improperly stored. Overripe eggplants are more likely to be bitter, so purchase only those that are firm with no soft spots and store them in your refrigerator until ready to use.

 

So, should you peel eggplant? 

Whether or not you peel depends on how you plan to prepare the eggplant. For some recipes, the skin adds texture and taste, while it adds bitterness and mushiness for others. If you prefer a smoother sauce or stew, then you'll want to peel it first. On the other hand, if you're frying slices of eggplant. Then leaving the skin on gives a sturdier texture that holds up better during cooking.

Ratatouille is good for weight Loss

Ratatouille is a delicious Mediterranean dish full of fresh vegetables. It's a great choice for weight loss and people with diabetes or other health issues that require a low-glycemic diet.

 

The Vegetables in Ratatouille side dish 

Ratatouille is made with zucchini, tomatoes, onions, peppers, and eggplant — all vegetables are either non-starchy or very low in starch. Tomatoes have 2 to 3 grams of carbohydrates per serving, while eggplant has 1 gram per serving. Zucchini, onions, and peppers have 0 grams of carbohydrates per serving. The fiber in these vegetables adds bulk to the meal without adding carbohydrates.

 

A Low-Glycemic Diet

Ratatouille has a low glycemic load because it contains only small carbohydrates from tomatoes and eggplant. Foods with a glycemic load below 10 are considered not to affect blood sugar. Therefore, a serving of ratatouille can be enjoyed as one component of a balanced meal for people with diabetes or anyone on a low-glycemic diet.

 

A Healthy Choice for Weight Loss

Ratatouille makes an excellent choice for weight loss because it's high in volume but low in calories and fat. 

 

What is the difference between Caponata and Ratatouille?

  1. Caponata and ratatouille are Mediterranean-style stews made of eggplant, tomatoes, and other vegetables. The difference is that while they share many of the same ingredients and flavors, Caponata is a Sicilian dish, and ratatouille is a French one.
  2. The traditional version of Caponata contains eggplant, onion, celery, olives, and capers — all of which are typical Sicilian ingredients. It's usually served as an appetizer or side dish, but it also works well in pasta dishes and sandwiches.
  3. Ratatouille consists primarily of tomatoes and zucchini, more common in French cuisine. It's often used as a side dish or garnish for pizza or pasta.

As you can see, the two dishes have a lot in common, but there are enough key differences that you'd never confuse one for the other.


Ratatouille food is so good

The food in ratatouille is so good because of its simplicity! There are not a lot of ingredients, and the ones that are there are used in perfect combination.

The main ingredient is, of course, eggplant. 

  • The eggplant is sliced thinly, salted to draw the moisture, and layered with tomatoes and onions. It's then baked until the eggplant is perfectly tender and delicious.

Nothing else is added to it, but this dish packs a punch! The tomatoes add a slight acidity, while the onions provide a bit of spice. Altogether, they come together to form a mouth-watering dish!

 

Other food items that we can eat with Ratatouille

Ratatouille is a good choice to accompany meat, poultry, or seafood dishes. This traditional French dish of stewed vegetables is usually made with eggplant, zucchini, and tomatoes — but can include many other kinds of vegetables, such as peppers and onions.

Ratatouille is often served as an accompaniment to pork chops, fish, or chicken. It can also fill sandwiches, pizza, or pasta or be served alone as the main dish.

When ratatouille is served as a side dish, it's generally paired with a meat or poultry entree or a seafood dish that's not overly rich or spicy.

 

Here are some ideas for what to serve with this versatile vegetable stew:

  • Pork chops
  • roast chicken
  • grilled fish
  • broiled salmon
  • roasted duck

 

Meat that goes with Ratatouille

A classic Provençal dish with a traditional French accent, ratatouille is a staple of the region's summer cooking and an important part of their cuisine. But if you're looking to serve ratatouille for dinner, what meat goes with it? But, again, you have lots of options.

The first thing to know about ratatouille is that it's traditionally served as a side dish in France. It can be used as an entrée on its own, but ratatouille was designed to accompany meat, not replace it. That's why there are so many options for serving ratatouille — there are plenty of meats that go well with it.

Ratatouille goes well with chicken, pork, and fish like salmon. Any seafood pairs well with ratatouille because they contain vegetables that pair well with each other. It also helps that seafood pairs well with the tomatoes in the recipe.

 

Ratatouille is eaten hot or cold

Ratatouille is a tasty stew of vegetables traditionally served as the main course. The dish originated in Nice, France, and while it's generally eaten hot, it's very tasty served at room temperature or even cold. It's also great to use as a side dish or serve over rice or pasta; you have to give it try by using guidelines from fromachefskitchen website.

Wines which goes with Ratatouille

There's difficulty in finding the right wine to go with ratatouille. It's a dish with many flavors, but they're all quite delicate. So the solution is to find a wine that isn't too heavy in taste and will complement the flavors in the dish.

Ratatouille is a mix of vegetables, tomatoes, herbs, and spices. That means you have to find wines that will work with all those ingredients. The good news is that there are many choices available.

  • One suggestion is to try a white wine that isn't too acidic. This might be a viognier or chardonnay from the New World (California, South Africa, and Chile). 
  • On the other hand, a sharp-tasting wine can overpower this dish and make it hard to enjoy the meal.
  • Another option will be an Italian red wine like Montepulciano d'Abruzzo or a nice French red like Beaujolais Nouveau if you're not worried about tannins (a bitter flavor found in some red wines).

If you want something different, try a rosé from Provence or Italy. This type of wine goes well with almost any food and can be enjoyed year-round!

 

Serving rice with Ratatouille

Suppose you want to serve ratatouille with rice. I would recommend making the ratatouille a bit saucier by adding some water or broth if you'd like it to be done over rice.


You can serve it with pasta, too, but since pasta is made from flour and water, it doesn't make sense to serve it in the same meal as bread.

Quinoa is an option, and a good one at that. It's a bowl of grain-like rice and pasta, but it's gluten-free and very high in protein.

 

Ratatouille is a main dish or side

The French ratatouille is a stew of eggplants, zucchini, bell peppers, tomatoes, and onions. The roasted vegetables are layered in a casserole dish and baked until the fish is cooked through. Ratatouille can be served hot or cold as a side dish or main dish. It's delicious, spooned over rice or couscous.

Is ratatouille a main dish or side? It's both! Ratatouille makes an excellent side dish to grilled meats, fish, and poultry, but it's also hearty enough to serve on its own with a tossed green salad on the side.

 

Popularity of Ratatouille

The French dish ratatouille has been a hit for decades. When Pixar made a movie centered on the dish, it became an even bigger sensation. Now, you can find different recipes for the popular side dish on Pinterest, Instagram, and countless blogs.

It's easy to make and pairs well with almost any meal, making it an ideal dinner side dish. It's also vegan-friendly and gluten-free, which is another reason why it's become so popular. You have to try at least once by using recipe from onceuponachef website.

The other main reason why ratatouille is so popular is its nutritional value. The eggplant in ratatouille provides fiber and potassium, while the tomatoes boost your immune system with vitamin C and calcium. With zucchini and onions in there, too, this side dish packs quite a nutritious punch!




More articles