Ratatouille | Sanjeev Kapoor Khazana
Layers of fresh vegetable roundels on a bed of tangy tomato sauce. A popular recipe from the French cuisine.
RATATOUILLE
Ingredients
1 medium green zucchini
1 medium yellow zucchini
2 medium long brinjals
3 medium tomatoes
2 tablespoons olive oil + as required
1 tablespoon finely chopped garlic
1 large onion, finely chopped
1 tablespoon finely chopped celery
2 medium carrots, cut into cubes
2 sprigs fresh thyme
2 tablespoons butter
1 cup fresh tomato puree
1 medium yellow capsicum
1 medium red capsicum
4-5 fresh basil leaves
Salt to taste
1 teaspoon red chilli flakes
Crushed black peppercorns to taste
1 bay leaf
Method
1. Heat 2 tablespoons olive oil in a deep non-stick pan. Add garlic and sauté till lightly browned.
2. Add onion, mix and sauté till translucent. Add celery and mix. Add carrots and mix well.
3. Add thyme leaves and butter, mix well and cook for 2 minutes. Add tomato puree, stir and bring to a boil.
4. Add yellow and red capsicum and mix. Add torn basil leaves and mix well.
5. Add salt, chilli flakes, crushed peppercorns and bay leaf, mix well and cook till the vegetables soften.
6. Discard the bay leaf, add some water and blend well. Remove from heat and set aside.
7. Preheat oven to 180º C.
8. Slice green and yellow zucchini and brinjal and soak them in water. Slice tomatoes and set aside.
9. Spread the cooked mixture in a glass baking dish. Top with alternative rows of zucchini, brinjal and tomato slices. Pour some olive oil.
10. Put the dish in the preheated oven and bake for 8-10 minutes.
11. Serve hot.
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MAKING RATAOUILLE From Pixar's Ratatouille (Confit Byaldi) | Lets Recreate Ep. 1
Today We're recreating the famous Ratatouille (Confite Byaldi) from Pixar's movie, Ratatouille! This is our new series Lets Recreate, where we make dishes from animes, movies and shows! Ratatouille is one of our favorite movies, and we have been wanting to make this dish for a very long time.
Full Recipe Here:
There was no exact recipe for the ratatouille from the movie, so we tried our best by watching the movie and researching Chef Thomas Keller (the creator of the dish for the movie) to figure out what he did to make the ratatouille. Also let us know if there are any other dishes you would like to see us recreate!
If you want us to make a full recipe, comment down below and we will make one and put it on our blog for you!
Our Soufflé Omelette from FOOD WARS :
THE PAN WE USED : Mauviel 0 M'Heritage M'150B Copper Oval Pan, 11.8 Bronze Handle
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Song :
Blandverk Band - Midnight Serenade & Night By Night
Peter Sandberg - Summertime Daydream
Trailer Worx - Sunshine In My Pocket
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????Filming equipment :
Camera - Sony a7 III ILCE7M3/B Full-Frame Mirrorless:
Lens -Sony SEL90M28G FE 90mm f/2.8-22 Macro G OSS Standard-Prime Lens:
E-Mount - Fotodiox Pro Fusion Canon to Sony E:
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Monitor - Feelworld F6:
Lens Filter- Tiffen:
Software: Adobe Premiere Pro CC
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Best Ratatouille Recipe | Real Life Disney #shorts
#shorts
So most of us know the Disney ratatouille movie recipe - or at least the way the ratatouille dish is styled and arranged, just like in this ratatouille in 60 seconds recipe video. After all concentric circles of vegetables look great! But what is ratatouille in real life? Ratatouille French cooking is basically about combining in seasonal vegetables with a tomato based sauce. Enjoy that with some fresh bread, and your’e in for a a humble yet delicious countryside dish. And with it being of humble origins, you just stir chopped veg through the sauce and bang it in the oven. Arranging it prettily is not the French thing to do.
Typically you would also make it in summer with fresh vine tomatoes, summer squashes and vegetables. However in this ratatouille in 5 minutes (video) recipe, we made it in the winter season and opted for potatoes instead of summer squash - so basically adapt to what you can find. It’s a quick easy recipe for ratatouille that we are sure you will enjoy!
So let’s make the best ratatouille recipe that’s flexible by season! Look to replace potatoes in summer with squash and use whatever fresh veg you want. Also to make it traditionally French you don’t need to layer it in concentric circles (though that makes for a wow factor on the dinner table!). You can just stir the veg through the tomato sauce and bang it in the oven, saving you prep time!
How to make ratatouille 1 hour:
Ratatouille Ingredients:
1 medium onion
2 bell peppers
2 fat garlic cloves
15g fresh basil, including stalks
1 tin tomatoes
2 tbsp olive oil
Tomato puree
1 tsp sugar
2 tsp red wine vinegar
1 long courgette
1 long skinny aubergine
2 potatoes or a long squash
5 large tomatoes
(We recommended getting 1 more of each veg just in case)
15g fresh basil
30g fresh parsley
Zest of 1 lemon
2 tbsp extra virgin olive oil
Salt and pepper.
Method:
In a food processor combine the onion, peppers, garlic, basil, and tin tomatoes until a desired smoothness is reached. Then in an oven-safe skillet, bring to medium high heat, add the oil and tomato sauce. Add in the tomato puree, sugar, vinegar and a very generous seasoning of salt. Stir and bring to a simmer. Cook for 20 minutes.
In the meantime, prep your vegetables and collect in bowls. When all are cut, drizzle over a bit of olive oil and season generously with salt. Mix together so that the veg is nicely coated with salt.
Then layer the ratatouille as you wish. You can style it like we did where it follows the pattern of potato, aubergine, courgette, tomato. Or you can go rustic and layer it haphazardly. Up to you !
Then bake in an oven with foil on for 40 minutes at 200C (180C fan). Remove the foil and bake for another 20 minutes. Check that the potatoes and aubergine are soft before serving. If not, cook for another 15 minutes.
Then to serve, blitz the herbs with the zest and extra virgin olive oil. Serve this herb drizzle over the ratatouille servings and enjoy with toasted/grilled bread.
Handy tip: The tomatoes are a strong feature of the dish, so the sweeter and riper, the better it will be. If they aren’t as sweet as you’d like, compensate by adding another tsp or two of sugar.
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How to Make a Perfect Ratatouille
Ratatouille is a masterpiece of French cuisine. A simple step-by-step recipe will help you to make this incredibly tasty dish.
Subscribe to our channel, all the tastiest recipes are yet to come!
Ingredients for sauce:
Tomatoes – 2 POUNDS (900 gr)
Pepper – 8 OZ (250 gr)
Onions – 7 OZ (200 gr)
Carrots – 7 OZ (200 gr)
Celery stalk – 3 OZ (100 gr)
Chili pepper – 2 OZ (60 gr)
Clarified butter- 2 OZ (or regular butter) (60 gr)
Garlic - 2 cloves
Herbs de Provence - 1 tbsp.
Salt - 1 tbsp.
Sugar - 1 tbsp.
Thyme
Basil
Ingredients for the top layer:
Zucchini - ½ pound
Eggplant - ½ pound
Marrow squash - ½ pound
Tomato – 10 OZ
Potato – 7 OZ
Onion – 7 OZ
Pepper – 5 OZ
Olive oil – 2 fl Oz
Salt - 2 tsp.
Thyme
Making sauce:
1. Put peppers into the preheated oven 350°F (180 °C) for 20 minutes.
2. Slice a shallow X on the tomatoes and put them into the boiling water for 10 minutes.
3. Blend the tomatoes.
4. Fry with olive oil onions, carrots and celery stalk. Add clarified butter.
5. Pour in tomato puree and add some bay leaves.
6. Peel the roasted peppers, chop and add to the pan.
7. Add herbs de Provence, garlic and chilli.
8. Cover the pan and simmer for 60 minutes, then remove the lid and simmer for another 30 minutes.
9. Slice vegetables - 3-5 mm rings. Put eggplant and marrow squash into the bowl with cold salted water for 20 minutes.
10. Add thyme and basil, then blend it a little bit.
11. Spread the sauce in a mold, lay out the vegetables, alternating the sequence.
12. Make a dressing of olive oil, thyme, salt and pepper. Pour the vegetables with it.
13. Cover the mold with foil and send to the preheated to 350°F (160°C) oven for 90 minutes.
14. Take off the foil and roast for another 40 minutes.
15. Serve hot with parmesan and parsley.
Music:
Our French Café
Jimmy Fontanez
Media Right Productions
Ratatouille
Thank you for watching my video,
The Most Tempting Ratatouille Recipe
In this video, I'll walk you through,
The best recipe for Ratatouille.
Ingredients
2 eggplants
4 tomatoes
2 yellow squashes
2 zucchinis
Sauce
2 tbsp olive oil
1 onion
3 cloves garlic
1/2 lb baby bell peppers
salt
pepper
3 tomatoes
2 tbsp fresh basil
Seasoning
2 tbsp fresh basil
2 cloves garlic,
2 tsp fresh thyme
salt
pepper
4 tbsp olive oil
Broil bell peppers and tomatoes on high for 10 min. Sate onion and garlic, blend with all Sauce ingredients. Add sauce to the baking pan. Cut vegetables thin and assemble how shown on video, season with herbs oil. Cover with foil and bake 40 min at 375F, remove foil and bake 10 more minutes.
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