The word “ratatouille” comes from the Occitan word, “ratatolha”. All languages, including English, use the word, in which it is also called “Valentine” in the South of France and “piperade” in the Basque Country. It’s the “Bohemienne du Languedoc” version when it’s with garlic, olives, and onions.
The dish’s origin is in the Provence and Nice region. The term “ratatouille” originally meant a motley stew from 1778. “Rata” implies a combination of beans and potatoes and mixed vegetables and fatty meat in military slang. The rata is the army canteen’s foundation, which is fast and straightforward to create.
It consists of boiled vegetables – in particular, eggplant, onions, zucchini, peppers, tomatoes, and garlic. There is no perfect recipe, but rather, guiding principles like with any “generic” recipe.
About French Ratatouille Recipe
A “classic” Ratatouille is made up of tomatoes, eggplants, peppers and courgettes, plus added garlic, onions, and olives.
However, in the seventeenth century, the eggplant that originates from India arrived in Europe.
Ratatouille goes well with all sorts of grilled meats. You will love it, particularly with flank steak, lamb, and veal.
Initially, Ratatouille was a dish produced by peasants. When new vegetables were accessible, it was ready during the summer. However, now, it is gaining its name as one of the most sophisticated yet simple dishes to prepare. For more international recipes, click here for more information.
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