ratatouille
Sign in to saveRatatouille ( , ; ) is a traditional French vegetable dish originating in the Provence region of southern France, particularly associated with Nice and its surrounding region. It developed within the context of rural Provençal cuisine, where seasonal vegetables were stewed together as a practical means of using surplus summer produce. The dish consists of a stew or sauté of seasonal summer vegetables cooked in olive oil and is sometimes referred to as ratatouille niçoise ().
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Ratatouille is a traditional French vegetable stew from the Provence region in southern France, made by cooking seasonal summer vegetables together in olive oil. It developed as a practical way for rural Provençal cooks to use up surplus produce, and it remains a distinctive part of French culinary tradition, especially in the Nice area.
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Key facts
- Food.image
- Ratatouille 001.jpg
- Food.image_size
- 250
- Food.caption
- Ratatouille with olives, a dish from Provençal cuisine.
- Food.alternate_name
- Ratatouille niçoise
- Food.country
- France
- Food.region
- Provence-Alpes-Côte d'Azur
- Food.course
- Main course
- Food.type
- Stew
- Food.main_ingredient
- Vegetables (tomatoes, onions, courgette, aubergine, bell peppers, garlic, marjoram, fennel and basil or bay leaves, thyme)
- Food.variations
- Confit byaldi
- Food.cookbook
- Ratatouille I
via Wikipedia infobox
Article
9 sectionsContents
- Etymology
- History
- Preparation
- Gallery
- Related dishes
- In popular culture
- See also
- References
- External links
Ratatouille ( , ; ) is a traditional French vegetable dish originating in the Provence region of southern France, particularly associated with Nice and its surrounding region. It developed within the context of rural Provençal cuisine, where seasonal vegetables were stewed together as a practical means of using surplus summer produce. The dish consists of a stew or sauté of seasonal summer vegetables cooked in olive oil and is sometimes referred to as ratatouille niçoise ().
Although preparation methods and cooking times vary considerably by region and household, ratatouille is typically made with tomatoes, onions, garlic, courgettes (zucchini), aubergines (eggplants) and bell pepper, seasoned with herbs characteristic of Provençal cuisine. These may include fresh herbs such as basil, marjoram or fennel, as well as dried herbs such as thyme, bay leaves, or blended herbs de Provence.