The new take on ratatouille you must try | One pot wonders Ep.4
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- Опубликовано: 21 авг 2024
- This version of the ratatouille includes some extra ingredients that really take this classic dish to the next level.🧑🍳 MY COOKING COURSE FOR BEGINNERS: bit.ly/2QZM7TX
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Caponata 👌🏻 best at room temp with good olive bread and sardines - I would add Anchovies to the dish when cooking or a splash of balasmic. Great video
Yes...I also thought of caponata.
I've tried all the One Pot Wonders - highly recommended! They're all delish (and easy) 🎉
I'm enjoying these one-pot episodes so much!
Sicilian Caponata has the same ingredients. Long ago they were cooked separately and joined at the end.Cook over high heat, salt halfway through cooking, then lower the heat.A total of 20 minutes is enough, the vegetables should not be crushed.
Yum! I love ratatouille just by itself. So incredibly flavorful. The next day snack remind me of a French version of bruschetta....it would make a great appetizer. :-) Thanks Stephane!
thanks
This recipe is a take-off of Sicilian caponata (which I love!) Check out Giada's recipe for caponata.
Wow - this looks great Stephan. I love the extra ingredients over a standard ratatouille. I'm going to make it this weekend. Thanks!
it is actually a really interesting dish
@@FrenchCookingAcademy I agree. The addition of salty/sweet ingredients sound delicious. I love capers.
Yum yummy!! don’t forget to add the crushed red peppers
👍🙂
It looks SO delicious! I’ll definitely try this soon.
it is really good
Looked at the ratatouille dish you made from 6 years ago, and this one is a vast improvement. For decades I have preferred making 1 pot dishes. Less washing up (I'm lazy), and I really like just serving from the one dish and not messing about with moving to the oven or what have you. I found after a while that I was making the same dishes and things became a bit boring, but I think that making these dishes would mix things up sufficiently.
I'm really enjoying this series of recipes. Fish? Did you say fish, next week? I cannot wait!
yes fish is on the way 🤗😄🙂
Looks delicious...and, better yet, something that both my wife and I will enjoy.
This is closer to traditional Cianfotta than Caponata which is intentionally sweet and sour (agrodolce). More like this please Stefan.
this has to be tried at this end - merci
Wonderful!!
I love vegetables as well as meat. I just like them to taste wonderful. I have always like the ratatouille recipe. The first time I made it was years ago and I have been hooked ever since. Now, my interest is peaked with this delicious looking recipe. Can't wait to try it.
What an exotic form of ratatouille, that Moorish influence via Sicily... looks and sounds delicious!
ahh sunny italy
Caponata is so delicious!
love your recepies. Hope to see them more often
We had this two nights in a row; tastier and easier than the original. Merci.
@french cooking academy Just one note that bugs me: "to discard" means to me, that you throw away. I.e. not to be used again. You use that term quite often, incorrectly. The verb you should be using is "to reserve".
Hello Chef, this looks absolutely delicious. I'm happy to see that you made a vegetarian Ratatouille. I am not a vegetarian but my daughter-in-law is, and I always try to find interesting new meals to serve when she visits. This is absolutely a dish I will serve, with the french toasted baguette. Thank you for this great recipe. Best Regards.
glad you like it and yes it is good to have some vegetable option sometimes . fish next week on the menu 🙂
Nicely done.
First time I ever used sultanas in a dish was when I was about 17. recipe called for sultanas and corn to be added to a ground beef in a frying pan. I remember being amazed at how much I liked the burst of sweet from the sultanas--and at how well corn and ground beef worked together,
Oh, and tried the chicken fricassée recipe. My try was imperfect, but all the flavours were there and it was excellent. If I was getting paid for this I might be a bit more concerned about perfection, but for now I don't allow perfection to interfere with the good. Bon appetit!
Gorgeous man🤩delicious food 😉Thankyou🙏
Nice! Basically French Caponata 👍
🙂🙂👍
Thank You Chef!
This WILL be made! Mercí Stephanie!
i like the motivation 👍👍🙂
@Stephan, another amazing dish! Ty, ty!
I wanted to ask, have you ever done an episode about the equipment you use (camera, lights, software) to produce your content? I think that side of your process would be interesting!!
My friend always says ratatouille is to mild to his taste, I think I will make this version for him, it looks fantastic. For me, I'm gonna switch celery for peppers and capers for green olives, and it will probably be my favorite version from now on. Although I love all the versions of ratatouille. :)
That looks fantastic, I will try that for sure.
nice when looking for a new side dish
Just in time! I have some celery that needs cooking.
Caponata! Yummy
I ADORE READING
I still have some leftovers of my boeuf bourguignon with some homemade noodles. Love me some Capers though so I have to try this.
Looks so good. Next week ... have to get some piniolas first 😁
👍👍🙂
Thank you 💛💛💛💛💫
I've made it like in the film and will only make it that way now!
It's a blend of ratatouille and caponata. Must give it a try.
I used to can a similar recipe, called it Caponata. You forgot to mention, it's another recipe with no mushrooms! LOL. I like mushrooms.
What happened to the tomatoes?
Mmmmh from austria!👍🏼
👍🙂🙂
I am Fasting to lose weight and enjoying the recipes. I am drinking coffee. Is that cafe? I'd love to learn French and Spanish Language. I grew up in Hollywood and my father was a famous musician so I got to eat a lot of good food.
Try Duolingo for learning French & Spanish.👍
This reminds me of the Italian caponata,very similar. I like the traditional Ratatouille, with a big baguette of brie melted...but its oks this..not for me.
Thanks one of my favorites next week bolhabaissa?
not exactly 😛😛🙂
Greetings to you from Morocco❤🇲🇦🇲🇦🇲🇦🇲🇦
🙂👍
Looks great. But I always wonder with ‘standard’ ratatouille and this, why no garlic? I always add some.
He added the garlic.
Can't wait to make this once we have tomatoes again 🇬🇧
Tomatoes expensive here at moment (Australia) so I used can cherry tomato. Yum😊
You didn’t peel the aubergine…do you ever peel it? Just curious ☺️
i don’t but in some recipes you can yes
Where are the herbs? To me, the defining attribute of ratatouille is the herbs-marjoram, thyme, etc.
A ratatouille/caponata?
The fennel? Instead of celery?
There is no fennel. He said it by mistake and corrected himself later.
Kind of caponata 😀😀😀
Bro, the black spots on the cutting board are mold.
All those scraps make stock.
OOO ratatouille or caponata
Ratatouille without tri color bell peppers is like Chistmas without snow, or Scampi without the garlic ... it's just not ratatouille without it.
It is a hybrid of France & Italy. A new creation based on Ratatouille. Yum!
@@merseltzer I hate to break it to you, but less flavor/color generally correlates with less enjoyment for many ppl ... maybe not you, but many, if not most. Red and yellow (or orange) peppers bring a lot of flavor and sweetness to the table, and more so if they're of different plant varieties.
BTW, I'd lay good odds ive made more, and more varied, ratattouille than most ppl in this thread, so im not entirely clueless on the topic.
I am definitely a protein guy. See you next video
👍
Wait shouldn’t a rat make this dish to like in the movie?
😂 One of my favorite Pixar movies. That was actually Chef Thomas Keller of Napa Valley fame. The restaurant is The French Laundry.
Caponata, n'est-ce pas?
!!':
Brothers, I am your sister from Palestine, Gaza. I have children. My husband is dead. We need the requirements for the month of Ramadan, including food and drink. May God protect you.
Hmm. I don't know why whoever invented this dish didn't make chicken ratatouille...
well why do you call it ratatouille, its a caponata
Les Italiens ajoutent ce qu'il ne faut pas! Le sucre et les raisins secs? NON!
This is not ratatouille, it is Sicilian caponata.
Not a fan of eggplant, too mealy and tasteless. is there something else you could substitute instead. Like the dish otherwise.
Why do you use that silly accent? It sounds funny. Just talk normally.
Vegetables 🤮
Hello Chef, I heard that a real ratatouille is made in differents saucepans, because in a one pot, they could not be cooked to the same consistency without being overcooked.