Recipe: A colourful companion for flavoursome fish.
Originating in Nice, ratatouille is a traditional element of French Provençal cuisine, but today many variations are popular throughout Europe. This recipe goes particularly well with sea bream.
Ratatouille was once considered to be the food of poor people. They cooked their left-over vegetables for hours and sometimes vegetable waste even found its way into the pot. The dish originates from the Provençal cuisine of Nice, and these origins are reflected in its name: “rata” means “grub” and “touille” means “stir”. So ratatouille literally means “stirred food”, which is cooked and simmered for hours. But don’t let that put you off. Today ratatouille is popular all over Europe and has even found its way into the kitchens of the world’s top chefs. It basically consists of onions, garlic, peppers, tomatoes and often aubergines, but there are a great many variations because the dish has become so widespread. But they all have one thing in common: ratatouille is considered to be very healthy because of its high vegetable content, and it is also easy to digest.
Preparation time: : 70 minutes
Active preparation time: 30 minutes
Cooking time: 40 minutes
- 1 red pepper
- 1 yellow pepper
- Half a courgette/li>
- 6 cocktail tomatoes
- 6 mushrooms
- 1 shallot/li>
- 2 garlic cloves
- ½ tsp thyme leaves
- 1 tsp basil
- 1 tsp sea salt
- 2 tbsp olive oil
- 2 sprigs of rosemary
- 2 Zweige Rosmarin
Utensils: Knife, chopping board, vacuum bag
- Wash the vegetables and peel as necessary. Chop into regular, bite-sized pieces.
- Finely dice the shallot, mix with garlic, seasoning and herbs and add to the vegetables.
- Place everything in the vacuum bag and seal in the vacuum-sealing drawer on setting 3.
- Using the “Sous-vide” setting, cook the ratatouille in the steam oven on the second-lowest shelf. Temperature: 65°C, cooking time: 40 minutes.
- Remove everything from the vacuum bag, arrange on plates and garnish with sprigs of rosemary.
Tipp: Goes well with flavoursome fish.
Image: © Miele