Recipe: Ratatouille in red wine - for lovers of beautiful things

I invite you to try the unique dish “Ratatouille in red wine”.
In this recipe, it would seem that all ordinary and familiar vegetables get a great new taste, they are revealed one hundred percent with their own juiciness, sweetness, and tartness. All vegetables retain their shape, their properties and at the same time complement each other. A very harmonious dish. I have never tasted such balanced vegetable Ratatouille in any restaurant. And this is the aftertaste of wine. It's something unearthly. Naturally, Ratatouille comes out non-alcoholic, all the alcohol has evaporated. But the taste notes of the wine, its smell, remain. Try it, you will be ecstatic! The listed amount of ingredients makes 4 servings.
Let's get started.
To begin with, we carefully wash all the vegetables. And dry it on a towel. For stewing, choose a small saucepan, 1.5-2 liters. Juice may escape from the frying pan; it is better to cook in a deep bowl.

We cut off the cap and tail of the eggplant. We cut the eggplant in half, and later in half again. And chop it into quarters 1-1.5 cm wide.

Place in a container, fill with cool water, add 1 tbsp. spoon of salt, dissolve. And leave for an hour to remove the bitterness.

Remove the skin from the zucchini using a vegetable peeler. We cut into similar quarters.

Chop the garlic cloves finely. Peel the reddish onion and cut it into 8 pieces. If desired, you can use regular onions.

Peel the pepper from seeds and walls, cut into random medium pieces 2 cm x 2 cm.

Cut the tomatoes into small cubes. The smaller the better. They will be like mashed potatoes and gravy.

Drain the water from the eggplants and leave them to dry for 5 minutes in a dry bowl.

Preparations are complete, let's start production. We observe the indicated time, this is necessary so that the vegetables do not turn into puree.

Pour about 5 tbsp vegetable oil into the bottom of a saucepan or very deep frying pan. spoons It is better that the entire bottom is oiled by 2 mm. Place the heat a little below medium and heat it up. If the walls of our dishes are thin, then we can reduce the heat. Control.

Place the garlic in the pan. Stirring with a spatula, fry it for 1 minute. It should warm up, bubble in the oil, but not burn.

Next, add the zucchini into the pan. Mix.

Here we add eggplants to the pan. Mix. Fry for 10 minutes. Without cover. Nothing has to burn, but everything has to stew. If necessary, reduce the heat or increase it.

Add reddish wine and stir.

Immediately add the onion and bell pepper. Mix. Close the lid and simmer for 20 minutes.

Next, add tomatoes, tomato paste (it can be replaced with thick ketchup).

Add salt here.

Add ground black pepper.

Mix.
Close the lid and simmer for another 10-15 minutes. Our vegetables will look very appetizing and smell indescribably delicious. Turn off as you like the taste of the mixture. Vegetables should be soft, but not loose. Don't turn into puree and don't be raw. Make sure that during stewing they are all covered with liquid, or stir more often.

Ratatouille in red wine is ready!
Mixes well with mashed potatoes. Perfectly like a formal dish and a romantic dinner with the smell of France. I hope you like the recipe and the result delights you. Bon appetit!

Ratatouille in red wine: recipe with photos

Following the recipe with photo, preparing ratatouille in red wine is not at all difficult. Tomato sauce and special dressing give ordinary vegetables a special taste.

Ingredients

1 piece each reddish sweet peppers, zucchini and eggplant;
2 tomatoes.

0.5 pcs. hot pepper;
3 tbsp. olive oil;
1 clove of winter garlic;
1 tbsp. l. chopped greens.

1 light onion;
0.5 pcs. sweet pepper;
2 tbsp. at least some tomato sauce or paste;
2 tbsp. l. dry reddish wine;
4 tbsp. l. extra virgin olive oil;
4-6 small cherry tomatoes

Recipe for making a dish at home

You can experiment with vegetables - not everyone loves eggplants or bell peppers. It is better not to add hot pepper if there are kids at dinner.

Cut the cooked vegetables into circles 0.3 cm wide.
Fry finely chopped onion in hot oil, add pepper cut into small pieces.
After a couple of minutes, add the cherry tomatoes to the frying pan, cover with a lid, and cook for 5 minutes on the fire.
Season the mixture with tomato paste or sauce and heat to 100 degrees.
Pour in wine, season with spices and seasonings to taste. Remove from the stove when it boils.
Spread half of the sauce on the bottom of the casserole dish in an even layer, and place the vegetables on top using “scales” or “accordions”. We alternate them: pepper, eggplant, zucchini, tomato.
Place the ingredients for the spicy dressing in a blender and turn into a homogeneous mass.
Pour it over the surface of the ratatouille and cover with foil.
We send the dish to bake in an oven preheated to 190 degrees.
After 60 minutes, remove the ratatouille from the unit and let it brew for a quarter of an hour.

We recommend:

Helpful Tips:

If there are no cherry tomatoes in the house, replace them with ordinary tomatoes, cut into small pieces. Serve with soy sauce and remaining tomato dressing.

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RATATOUILLE IN RED WINE

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Friday, September 21, 2018 07:00 + to quote book

Ratatouille in red wine

1 piece each reddish sweet peppers, zucchini and eggplant;

0.5 pcs. hot pepper;

3 tbsp. olive oil;

1 clove of winter garlic;

1 tbsp. l. chopped greens.

1 light onion;

0.5 pcs. sweet pepper;

2 tbsp. at least some tomato sauce or paste;

2 tbsp. l. dry reddish wine;

4 tbsp. l. olive oil ;

4-6 small cherry tomatoes

Recipe for making a dish at home

You can experiment with vegetables - not everyone loves eggplants or bell peppers. It is better not to add hot pepper if there are kids at dinner. Cut the cooked vegetables into circles 0.3 cm wide.

Fry finely chopped onion in hot oil, add pepper cut into small pieces.

After a couple of minutes, add the cherry tomatoes to the frying pan, cover with a lid, and cook for 5 minutes on the fire. Season the mixture with tomato paste or sauce and heat to 100 degrees.

Pour in wine, season with spices and seasonings to taste. Remove from the stove when it boils. Spread half of the sauce on the bottom of the casserole dish in an even layer, and place the vegetables on top using “scales” or “accordions”. We alternate them: pepper, eggplant, zucchini, tomato.

Place the ingredients for the spicy dressing in a blender and turn into a homogeneous mass. Pour it over the surface of the ratatouille and cover with foil. We send the dish to bake in an oven preheated to 190 degrees.

After 60 minutes, remove the ratatouille from the oven and let it brew for a quarter of an hour.

Two ordinary French recipes: Ratatouille “à la Michel”, Bunny stewed in red wine

Remember the cartoon "Ratatouille" and the chef's rat? I offer you an excellent recipe for the French state dish, after which this cartoon was named. Why not, after all, try cooking a roast bunny?

I have to say that from the time the cartoon “Ratatouille” came out on the screen, I associated it only with the name of the chef’s rat and not with the famous French dish. I understand that the French would curse me for this. So, I present to you a dish from southern France that I absolutely adore.

Ratatouille is a common Provençal vegetable dish. It is prepared by stewing, which explains the presence of such ingredients as: carrots, tomatoes and eggplants. This dish first appeared in the south of France.

I love making ratatouille as a main dish. If you like to feel the taste of each ingredient separately, I advise you to fry all the vegetables separately in a frying pan and serve them without stirring everything together. In addition, ratatouille can be prepared as a filling for any dish. Here you can safely give free rein to your own imagination.

#1 Ratatouille “A la Michel”

Ingredients (for 3-4 servings):

3 cloves garlic
1 bay leaf
pinch of thyme
1 tbsp olive oil
5-6 anchovy fillets (canned in oil)
1 medium sized eggplant
1 zucchini, diced
1 green pepper diced
2-3 medium tomatoes
2 tbsp tomato paste
2 tbsp. l dry wine
water (add more if the tomato paste is very thick)
salt to taste
butter for frying vegetables

Manufacturing:

Melt a piece of butter in a large frying pan. Add the eggplants to the pan. Add salt and stir thoroughly. You can cook this in any heat-resistant container if your frying pan is small for the amount of vegetables.
Eggplants should be fried over low heat. Meanwhile, take another frying pan or wog and mix garlic, bay leaf, anchovies, olive oil in it. Fry the ingredients over low heat.
When the first batch of eggplants is fried on all sides, pour them into the second frying pan with the rest of the ingredients. Continue frying the second part of the eggplant, peppers and zucchini. The smell of the dish while cooking will not leave you phlegmantic.
 While the vegetables are roasting, add the tomatoes and thyme to a gravy boat or wog. Continue to simmer.
Once the zucchini, peppers and remaining eggplant are cooked, add them to all the ingredients. Add wine and continue simmering.
Add tomato paste and, if necessary, a little water to the vegetables. Stir everything and simmer until the vegetables are completely cooked.

Voila! The dish can be served to the table. It can be served as a main dish or as a side dish. You can open a bottle of good wine with this dish. Pink goes amazing with ratatouille!

#2 Bunny stewed in red wine

The first time I prepared this dish, my husband licked his fingers after dinner, which meant that it turned out to be tasty enough to cook it again. Since then, I have improved in making bunny in red wine. I will be happy to share this recipe with you!

Tip: Keep in mind that this dish needs to be prepared 3-4 hours before serving. There is no need to worry: there is nothing complicated about it, it just needs time to cook well.

Ingredients (for 3-4 servings):

2 onions, diced
4-6 potatoes, peeled and cut into wedges
3 carrots, diced
rabbit, cut into portions
flour (for dredging)
butter (to fry meat until golden brown)
1 tbsp vegetable oil
1 bay leaf
a pinch of dark ground pepper
sea salt to taste
12 bottles of merlot

Manufacturing:

In a large bowl, mix flour with black pepper and salt. In this consistency, you need to perfectly coat any piece of bunny.
In a medium-sized Dutch oven, melt the butter and add the vegetable oil. Then fry the hare pieces on each side until golden brown.
Place the fried pieces separately on a plate, and fry the onion in the remaining oil. Add bay leaf.
Once the onion becomes soft, add thyme, potatoes, carrots and continue to simmer.
When all the ingredients are fried, add the bunny parts to them. Stir everything thoroughly and pour reddish wine.
Cover the roasting pan and leave the bunny to simmer over low heat for an hour and a half, or until the liquid has evaporated and the bunny becomes soft. Stir occasionally.

If the bunny has time to cool down before serving, you can put it on the fire for 5 minutes to warm it up before serving. This dish goes very well with black bread.

I hope you liked my French cuisine ideas. When you get tired of all types of meat, it's time to cook a bunny! Bon appetit!