Here is the Ratatouille recipe from the movie.
KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
Non-stick Mauviel 12 inch (ratatouille pan) http://goo.gl/Xp5tle
Cuisinart food processor http://goo.gl/RKGkF1
Pro Portable Electronic Balance http://goo.gl/z8d3O7
John Boos cutting board http://goo.gl/3K7obQ
Mandoline Slicer http://goo.gl/DLsMwf
F.Dick filet knife http://goo.gl/11tqpE
Global knife http://goo.gl/XNDb9s
http://www.brunoskitchen.net/home
Facebook https://www.facebook.com/BrunosKitchen
Twiter https://www.twitter.com/BrunoAlbouze
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Ratatouille Casserole Recipe
Yield: 8-10 Servings.
Organic vegetables, free of pesticides and chemicals would be better for this exceptional dish.
Ratatouille can be refrigerated up to 5 days or frozen in an air-tight container up to 3 months (mixture only).
Mixture like a piperade
1 ea. (200g) onion, chopped
2 ea. (200g) carrots, washed, unpeeled and chopped
2 ea. (100g) celery ribs, washed and chopped
1 Tbsp (30g) butter
1 Tbsp (30ml) olive oil
1 Tbsp garlic, minced
1 yellow and 1 red bell pepper, charred, peeled, seeds and ribs removed
1 poblano pepper and 2 chili peppers, charred, peeled, seeds and ribs removed
1 (28 ounces / 850g) chopped Roma tomato or can crushed tomato (preferably organic fired roasted)
3 sprigs fresh thyme (optional)
1 tsp herbes de Provence*
Salt, pepper to taste
6 fresh basil leaves
*These mixtures typically contain savory, fennel, basil, thyme, and, for the American market lavender, and other herbs.
Sliced Veggies
2 yellow squash, sliced into 1/16-in. (2mm) rounds
2 zucchinis, sliced into 1/16-in. rounds
2 Japanese or Chinese eggplants, sliced into 1/16-in. rounds
6 Roma tomatoes, sliced into 1/16-in. rounds
Seasoning
2 Tbsp (30ml) olive oil
1 tsp minced garlic)
1 tsp thyme leaves, chopped
Salt, pepper to taste.
KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
Non-stick Mauviel 12 inch (ratatouille pan) http://goo.gl/Xp5tle
Cuisinart food processor http://goo.gl/RKGkF1
Pro Portable Electronic Balance http://goo.gl/z8d3O7
John Boos cutting board http://goo.gl/3K7obQ
Mandoline Slicer http://goo.gl/DLsMwf
F.Dick filet knife http://goo.gl/11tqpE
Global knife http://goo.gl/XNDb9s
http://www.brunoskitchen.net/home
Facebook https://www.facebook.com/BrunosKitchen
Twiter https://www.twitter.com/BrunoAlbouze
Instagram https://www.instagram.com/brunoalbouze
Pinterest https://www.pinterest.com/brunoalbouze
Ratatouille Casserole Recipe
Yield: 8-10 Servings.
Organic vegetables, free of pesticides and chemicals would be better for this exceptional dish.
Ratatouille can be refrigerated up to 5 days or frozen in an air-tight container up to 3 months (mixture only).
Mixture like a piperade
1 ea. (200g) onion, chopped
2 ea. (200g) carrots, washed, unpeeled and chopped
2 ea. (100g) celery ribs, washed and chopped
1 Tbsp (30g) butter
1 Tbsp (30ml) olive oil
1 Tbsp garlic, minced
1 yellow and 1 red bell pepper, charred, peeled, seeds and ribs removed
1 poblano pepper and 2 chili peppers, charred, peeled, seeds and ribs removed
1 (28 ounces / 850g) chopped Roma tomato or can crushed tomato (preferably organic fired roasted)
3 sprigs fresh thyme (optional)
1 tsp herbes de Provence*
Salt, pepper to taste
6 fresh basil leaves
*These mixtures typically contain savory, fennel, basil, thyme, and, for the American market lavender, and other herbs.
Sliced Veggies
2 yellow squash, sliced into 1/16-in. (2mm) rounds
2 zucchinis, sliced into 1/16-in. rounds
2 Japanese or Chinese eggplants, sliced into 1/16-in. rounds
6 Roma tomatoes, sliced into 1/16-in. rounds
Seasoning
2 Tbsp (30ml) olive oil
1 tsp minced garlic)
1 tsp thyme leaves, chopped
Salt, pepper to taste.
Published 8 years ago
TagsRATATOUILLE REMY MOVIE RATATOUILLE EGGPLANT ZUCCHINI CRUSHED TOMATOES PIPERADE MEXICAN TWIST CONFIT BYALDI ROASTED BELL PEPPERS CHILI PEPPER YELLOW SQUASH Ratatouille movie tomato sauce vegetable tian thomas keller ratatouille disney ratouille cooking baking kitchen Casserole (Culinary Tool) Roasting (Culinary Technique) Vegetable (Food) vegetarian vegan food
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