Bonjour!
I’m Louise
And welcome back to another edition
of Glosskia’s World Kitchen
Today, we are going to be learning
how to make a classic French dish
from one of my favorite Pixar films,
Ratatouille
We will be making this delicious vegetarian recipe
all while learning some French vocabulary
Are you as excited and hungry as I am?
Let’s head to the kitchen and get started!
So ratatouille is traditionally made
with four key vegetables
Either stewed or sauted
or in french
However,
the one made famous from the film is called
which actually originates
from a Turkish eggplant dish,
believe it or not.
The technique confit byaldi
basically just means that we take
these ingredients and slice them finely,
and layer them in a circular shape
to create this gorgeous masterpiece of a dish
that we all know and love.
So, there are two parts to lovely ratatouille.
That is the sauce,
and then the vegetable topping.
We are going to start with our sauce.
And the first thing we need to do
is blanch the tomatoes in boiling water
for less than a minute.
Blanch the tomatoes is French is
So after they boil for about 50 seconds,
we will take them out,
and immediately put them in an ice bath
so that we can peel the skin off easily.
After we are done with the tomatoes,
we will begin slicing the rest of our vegetables.
You can use a knife or a mandolin
if you have one.
Let’s learn these French words while slicing
but make sure you don’t get your finger.
Eggplant is called
Zucchini would be
So we will set most of the vegetables off
to the side, and use the rest
to finish making our sauce.
We need to slice some onion
and peppers as well.
But don’t worry about how these look,
as this will end up being pureed anyway.
Onion is
Bell peppers are
Garlic clove is
We’ll add a generous amount of olive oil,
salt, and pepper,
and let this cook down on medium heat
until it almost has a jam-like texture.
Olive oil is
Salt
Pepper
Once it cooks down into a jammy texture,
I like to add a bit of spice,
and blend the ingredients to make the sauce.
The herbs that we use in ratatouille
are very common in French cooking.
We call this mixture
After we get that beautiful sauce,
we are going to coat it all
on the bottom of a cast iron
so we can bake it in the oven.
I love this part because it feels like
I’m painting with the sauce, and then
assembling the vegetables like artwork
So now we're ready for our ratatouille mixture.
Gently begin folding
and layering the vegetables delicately
until you fill the casserole en fonte.
Take your time here.
After assembled,
I like to top it with some oil,
fresh rosemary, and thyme,
and finish it in the oven.
Make sure you put a lid over the ratatouille
or if you don’t have one,
you can use parchment paper or foil.
Bake it in the oven at 300 degrees Fahrenheit
for about 75 to 90 min.
Ratatouille can be served with other dishes
such as pasta or meat.
However, it has also become
a popular fine dining main course
simple and elegant on its own.
I like to eat mine with some fresh-baked bread.
In France,
bread is a huge staple in our diet.
I love going to the bakery every day
and smelling the scent of bread
coming out of the oven.
We call a bakery
Hmm...that smells so good.
The history of ratatouille
comes from Southern France,
and it actually means touiller or
I remember summers in Nice
where we would eat ratatouille
with our family outside
with the sea breeze and beautiful coast.
That was probably
one of my favorite dishes to make.
So beautiful, delicate,
yet full of flavor and nostalgia.
Let me know what your
fondest memories of food are
in the comments below.
Let’s take a moment to review
our French vocabulary
If this video was helpful to you,
please hit the like button,
and subscribe to our channel
if you want to learn more delicious French cooking
and French vocabulary.
Thanks for watching,
and see you next time!
Au revoir!