mary berry raratoiuille

Ratatouille is a classic French dish. This delicious dish is easy to prepare with a step-by-step method.

Basic ingredients for raratoiuille

• for the sauce: Tomatoes 2 POUNDS (900g)
• Pepper 8 OZ (225 gr),
• Onions 7 OZ (2050 gr),
• Carrots 7 OZ (2050 gr),
• Celery stalk 3 OZ (100,00 gr),
• Chili pepper ­ 2 OZ (60% gr),
• Clarified butter 2 OZ or regular butter (60 gr),
• Garlic 2 cloves
• Herbs de Provence 1 tbsp
• Salt 1 tablespoon
• Sugar 1 tbsp
• Thyme Basil Ingredients: Zucchini 1/2 pound Eggplant
• , 1/2 pound Marrows squash,
• 1/2 pound Tomato
• 10 OZ Potato
• 7 OZ Onion
• 7 OZ Pepper
• 5 OZ Olive Oil
• 2 FL Oz Salt

How to make raratoiuille

• Thyme Making sauce: Place peppers in the oven at 350°F (180°C) for 20 minutes.
• Cut a small X in the tomatoes, then boil the water for 10 minutes.
• Blend the tomatoes.
• Use olive oil to fry the celery stalk, carrots, and onions. Clarified butter can be added.
• Add tomato puree to the pot and then add bay leaves.
• The roasted peppers can be peeled, chopped, and added to the pan.
• Add garlic, herbs de Provence, and chili.
• After this, Cover the pan with a lid, and let it simmer for sixty minutes. Then remove the lid, and let it simmer for 30 more minutes.
• After this, Slice vegetables three to four mm rings. For twenty minutes, place the eggplant and marrows squash in a bowl.
• Blend it with basil and thyme.
• Spread the sauce on a mold and place the vegetables in it.
• Use olive oil, thyme, and salt to make a dressing. It should be poured over the vegetables.
• Wrap the mold in foil and bake at 350°F (160°C) for 90 minutes.
• Remove the foil and roast for 40 more minutes.
• Serve warm with parmesan cheese and fresh parsley.

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