PROVENCAL RATATOUILLE RECIPE
The traditional ratatouille recipe wants the vegetables to be brown in olive oil in a frying pan, each one separately. Do not peel them at all. All the vegetables are cooked with their skin to preserve a maximum of taste. Then, they will be mixed and will confit together in an earthenware casserole.
Provided by Remember Provence
Categories Side Dish
Time 3h40m
Number Of Ingredients 12
Steps:
- Preparation of the peppers: Cut the red and green peppers into thin sections after having seeded them, without removing the skin. Blanch them in boiling water for a few minutes to make them more digestible. Remove from the water when slightly softened. Drain water over a colander.
- Meanwhile, trim the eggplants into cubes with their skin. First cut them in the direction of their length, then cut perpendicularly to get dice.
- Peel and crush two garlic cloves.
- Wash and chop the parsley.
- Lightly heat half a cup of olive oil in a skillet. (Preferably a Provencal olive oil!)
- When the pan is hot but not too hot (because the olive oil loses its beneficial qualities if it's burnt), sauté the aubergines with garlic and a large handful of parsley.
- Stir occasionally.
- Preparation of the tomatoes: Score the bottom of the tomatoes. Dip the tomatoes in boiling water for about 3-5 minutes for ease of peeling the skin.
- Wait until they cool to cut and seed them. You can fry the tomatoes with peppers or separately, still with olive oil and garlic. Stir occasionally.
- Slice the onions.
- In another pan, brown the onions with two tablespoons of olive oil, then add the peppers. After about 10 minutes, or as soon as the peppers have softened, add the tomatoes. Stir often to prevent vegetables from clinging to the bottom of the pan.
- Remember to check the eggplant, which should brown a little on the flesh side. Remove the eggplant from the heat once it begins to brown.
- Preparation of zucchini: Cut zucchini into cubes. Prepare two cloves of garlic again, and chop parsley.
- Brown zucchini cubes in a skillet over medium heat in the preheated olive oil. You can use a little less oil than for eggplant.
- Add the pressed garlic, and a good handful of chopped parsley. Stir often. Add a spoon of olive oil to the zucchini if necessary.
- When the zucchini is browned, season with salt and pepper.
- Stop cooking already cooked vegetables, and drain juices. Watch the others as they must not be crisp.
- Bake the ratatouille: When all the vegetables are cooked and drained, mix them in a casserole dish.
- Add thyme sprigs and bay leaves.
- Adjust the seasoning according to your taste.
- Cover and simmer in the oven (150C or 300F) for at least two hours (minimum). Stir occasionally.
- Serve and enjoy!
PROVENCAL RAITO
Provencal red wine sauce with onions, herbs, tomatoes, and olives. recipe from Provencal Light by Martha Rose Shulman. It is good with fish, polenta, chicken or even as a dip.
Provided by tannermom
Categories Sauces
Time 2h50m
Yield 1 liter, 6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Heat the oil in a large, heavy-bottomed casserole over low heat and add the onions. Saute stirring frequently, until the onions begin to brown, about 20 minutes.
- 2. Add one of the garlic cloves and saute with the onions, stirring, until the garlic just begins to color, about one minute.
- 3. Add the cloves and wine. Raise the heat to medium high and bring to a boil. Boil for 5 minutes.
- 4. Add remaining garlic, water, tomatoes, bay leaf, herbs, 1/2 teaspoons salt and pepper. Bring back to a boil.
- 5. Reduce heat to low and simmer uncovered for 1.5 hours, stirring from time to time. The mixture should be thick and reduced by about half. Most but not all of the liquid will have evaporated. Remove from heat.
- 6. Remove the cloves and bay leaf and discard. Put the sauce through a food mill with the fine blade or food processor.
- 7. Return to the pot and stir in olives and capers. Heat through over medium heat for about 15 minutes. Taste and adjust salt and pepper. Just before serving stir in parsley.
- ** Note this sauce can be refrigerated for 3 days or frozen.
Nutrition Facts : Calories 213.2, Fat 3.3, SaturatedFat 0.5, Sodium 208.1, Carbohydrate 14.7, Fiber 2.3, Sugar 5.7, Protein 1.8
PROVENCAL PORK STEW WITH FENNEL AND OLIVES
I made this from a recipe I found in Cooking Light this month. It was a great recipe, but trust me when I tell you to cook it, cool it, put it in the fridge, and serve it the NEXT NIGHT! It was soooooooo much better the 2nd day! The stew was a lot richer and all the flavors just intensified over night... Mmmm.
Provided by A la Carte
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 tsp of the oil in a large dutch oven over medium heat. Add fennel and onion and saute for 8 minutes until tender. Add the garlic and saute 2 minutes more.
- Spoon the fennel mixture into a bowl and put aside for now.
- Place the flour in a shallow powl. Dredge the pork in flour, shaking off excess.
- Heat remaining oil in the dutch oven over medium high heat. Add half of the pork and sprinkle with salt and pepper. Cook 6 minutes browning on all sides. Repeat with the remaining pork.
- Add wine to the pan, scraping up the browned bits. Stir in fennel mixture, broth, herbes and tomatoes and bring to a boil.
- Cover and reduce heat. Simmer for 45 minutes. Stir in remaining salt and pepper and the olives. Simmer 10 minutes more.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 397.9, Fat 12.5, SaturatedFat 3.5, Cholesterol 99.8, Sodium 538.6, Carbohydrate 29, Fiber 6.1, Sugar 9.4, Protein 36.2
PROVENCAL OLIVES
A hint of orange, the robustness of garlic and rosemary, and the sweetness of fennel and balsamic vinegar mingle together to evoke the flavors we associate with the South of France. Marinating the olives for several days before serving will allow all of the seasonings, especially the more subtle ones, to penetrate more deeply. Enjoy! From the Moosewood Restaurant's New Classics Cookbook!
Provided by Sharon123
Categories European
Time 25m
Yield 1 cup sauce
Number Of Ingredients 8
Steps:
- Place the olives in a heat proof bowl.
- In a small heavy iron skillet (or other heavy skillet), toast the fennel seeds on low heat just until golden and aromatic.
- Set them aside to cool.
- In a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer.
- Crush or coarsely grind the fennel seeds and add them to the marinade.
- Simmer for at least 5 minutes and then pour over the olives.
- Cool, and cover and refrigerate.
- Allow the olives to marinate at least 24 hours and up to one week before serving.
- Serve at room temperature.
- Enjoy!
Nutrition Facts : Calories 572.4, Fat 54.8, SaturatedFat 7.5, Sodium 21.7, Carbohydrate 18.7, Fiber 3, Sugar 9.6, Protein 1.8
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