June 13, 2011
Ratatouille
Duminica in familie. Iunie 2011. Ratatouille. Cu somon, pui, pastrav. Si un vin bun din Moldova. Sara nu a gustat vinul, doar noi. Dar a dormit asa de bine…
Vorba reclamei… Priceless.
Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise. Ratatouille is usually served as a side dish, but also may be served as a meal on its own. Tomatoes are a key ingredient, with garlic, onions, courgettes (zucchini), aubergine (eggplant), poivron (bell peppers), carrot, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence. There is much debate on how to make a traditional ratatouille. One method is to simply sauté all of the vegetables together. Some cooks, including Julia Child, insist on a layering approach, where the aubergine and the courgettes are sautéed separately, while the tomatoes, onion, garlic and bell peppers are made into a sauce. The ratatouille is then layered in a casserole – aubergine, courgettes, tomato/pepper mixture – then baked in an oven. (wiki)
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