Roasted Chicken Breast with Ratatouille - Martha Stewart
Here's a quick night meal that boasts great flavor and yields juicy chicken and tender vegetables.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
La Ratatouille in un 3 stelle Michelin francese con Martino Ruggieri - Alléno au Pavillon Ledoyen***
La Ratatouille è una piatto della tradizione contadina del sud della Francia, che grazie all'omonimo film Pixar è oggi uno tra i più conosciuti piatti francesi. Per scoprire la storia e i segreti di questa coloratissima ricetta vegetariana siamo stati a Parigi, all'interno del ristorante tre stelle Michelin Pavillon Ledoyen, ospiti di Martino Ruggieri. Lo chef italiano, che da anni lavora in Francia con Yannick Alléno, ripercorre la storia della Ratatouille attraverso due ricette, quella originale e quella hollywoodiana, e, con l'aiuto della sua giovanissima brigata, ci porta per mano nel cuore della grande cucina francese.
In collaborazione con Berkel
Guarda anche il pollo in un due stelle Michelin francese con Giuliano Sperandio:
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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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Fine dining CRISPY SKIN CHICKEN recipe | Ratatouille Style
In today's video, I will show you my favorite chicken recipe with crispy skin chicken breast, zucchini, tomato puree, spinach, and red wine sauce. This is an easy but delicious fine dining recipe you can do at home for your friends and family.
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Ratatouille Recipe - Stove Top Method
Ratatouille Recipe - Stove Top Method
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Ratatouille recipe made on the stove top. Its one of the easiest and best recipes and no oven required for this version of ratatouille. Its vegetarian / vegan friendly.
I have already shared the gourmet version / the movie version of the ratatouille a few years back. Today's version is a very rustic home style ratatouille made on the stove top and without the oven. I love the medley of veggies so much and I serve with rice or grilled chicken.
Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online.
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How to Make The Easiest Ratatouille
Becky teaches Bridget how to make the easiest ratatouille recipe.
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