Microwaved Ratatouille Style Pasta recipe cookbuzz チンするラタトゥイユ風パスタ 【素敵なひとりメシ】
This recipe is posted by cookbuzz.com. cookbuzz is operated by Japan Journals Ltd, publishers of Weekly Journey magazine, based in London, UK, japanjournals.com.
cookbuzz is a recipe website that gives step-by-step photo instructions on cooking delicious food. See for the English site or for the Japanese site.
Comments in English or Japanese are welcome!
ロンドンで最大にして唯一の日本語週刊誌「ジャーニー」を1988年から発行している出版社Japan Journals社が始めた料理レシピサイト「cookbuzz(クックバズ)」です。ヨーロッパで生活する日本人の方にこちらで手に入る食材で美味しいお料理のレシピを提案しています。またサイトは日本語と英語の二本立てです。イギリスの方には簡単にできる和のレシピなどをお届け中です。ぜひご利用ください。コメントは日本語英語、どちらでも構いません。よろしくお願いいたします。
cookbuzz ENGLISH
クックバズ JAPANESE
Remy’s Omelette #ratatouille #shorts
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This easy ratatouille recipe is the ultimate comfort dish!
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How to make Summer Rainbow Ratatouille from @twospoons.ca’s The Two Spoons Cookbook (p. 253). Sneak peek recipe below ????????????
2 tbsp olive oil1 red onion, chopped
4 cloves garlic, chopped1 tsp fine sea salt, divided
1 red bell pepper, chopped
2 cans (28 ounces/800 mL each) crushed tomatoes
2 tsp Herbes de Provence
3 tsp fresh thyme, divided
1⁄2 cup basil, chopped, more for garnish
1 green zucchini, thinly sliced
1 yellow summer squash, thinly sliced
1 Japanese eggplant, thinly sliced
3 Roma tomatoes, thinly sliced
1⁄4 tsp pepper
Fresh basil, for garnish (optional)
1. Heat the olive oil in a 10-inch cast-iron skillet over medium heat.Add onion, garlic, and 3⁄4 teaspoon of the salt. Cook, stirring often, until softened, about 10 mins.
2. Add the bell pepper and cook until softened, about 7 mins. Pour in the crushed tomatoes and season with the herbes de Provence and 2 tsp of the thyme. Cook at a low simmer until the sauce has slightly thickened, 10 to 15 mins. Add the basil and stir to combine. Remove from the heat.
3. Starting from the outer edge of the skillet and working your way to the middle, arrange the sliced veggies over the tomato sauce, snugly upright but slightly angled, and alternating the colours (zucchini, summer squash, eggplant, and tomato). Sprinkle with the remaining 1 teaspoon thyme, remaining 1⁄4 teaspoon salt, and the black pepper.
4. Cover the skillet with foil or an oven-safe lid and bake at 375F/190C for 40 mins. Remove the foil and continue cooking until the veg is very soft and the ratatouille is bubbling, another 20 to 30 mins. Garnish with basil leaves just before serving, if desired.
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Ratatouille | Akis Petretzikis
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Watch how you can make Ratatouille at home with this easy recipe! A classic French vegetarian dish made of colorful fresh vegetables simmered in a thick and aromatic tomato and red wine sauce! Serve on toasted slices of bread, sprinkle with olive oil, grated feta cheese, and basil. Alternatively, you can skip the cheese to make it vegan!
Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou
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Andy Makes Classic Ratatouille | From the Test Kitchen | Bon Appétit
Andy makes ratatouille even though he has never seen the movie Ratatouille.
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Andy Makes Classic Ratatouille | From the Test Kitchen | Bon Appétit