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Star of meals in summer, here are the two cooking methods, traditional separate vegetables, and the faster method with the same ingredients.
Origin and history of the ratatouille
The ratatouille evokes the Mediterranean cuisine par excellence. Many variants exist throughout the Mediterranean perimeter: Bohemian of Languedoc, Nice, Sicilian Caponata….
It was in 1778 that there is the first trace of the word ratatouille, designating a coarse ragout. The abbreviation “rata” appears at the end of the 19th century and refers in military slang to a mixture of beans and potatoes, then a mixture of vegetables and meat. It was not until the 20th century that the word ratatouille took on the current meaning designating a vegetable stew (tomatoes, eggplant, zucchini, peppers) returned separately or together in olive oil.
In reality the vegetables that are often called as Provencal vegetables, which make up the ratatouille are not that ancient.
- The eggplant from India arrived in the 16th century and was then considered a poisonous ornamental plant.
- The tomato comes from America. Originally from Mexico, she also arrived in the 16th century, then with the size of current cherry tomatoes.
- The zucchini also comes from the Americas. This cucurbit has long been called squash. The first mention of the zucchini name dates from 1929
- The pepper, a sweet pepper also coming from America but already existed in India.
All that to tell you that ratatouille is not an old dish because it obviously could not be invented before the 16th century. According to historians, the ratatouille would more likely date from the 18th century or even much later. The recipe is inscribed in the reference book of Provencal cuisine The Provencal cuisine of Jean-Baptiste Reboul published in 1890.
Preparation of the ratatouille
I give you two methods in the instructions:
- The first one that is said is the traditional method, with vegetables cooked separately. In this way, you can taste the flavors of zucchini, eggplant and pepper. But it takes time. It is often said that it is the real traditional southern method, I admit that all my knowledge of Provence say that no.
- The second: much faster, with all the vegetables cooked together. I admit that I often do this in this way, like many obviously!
Cook for 20 min at 1 hour, 1 ½ hour depending on the size of the slices or vegetable cubes, and if you prefer ratatouille with vegetables still firm or slightly candied, such as a smooth stew. I admit to love a little over-cooked.
And if you like the eggplant, I offer you the Ratatouille recipe in Bohemian, with eggplant and tomato only.
Ratatouille
Iconic dish of Provencal cuisine, I give you the ratatouille recipe my mom who grew up in Marseille cooking with however two options, pan -fried vegetables separately or together and a more or less long cooking time depending on if you prefer vegetables encores like my mother or fondants like me.
To prevent standby
1 Method Cooking Separate Legumes
Then let cook slowly
Do not hesitate to add a little water to limit the amount of olive oil.
Enjoy your food !
Enjoy