This version of the ratatouille includes some extra ingredients that really take this classic dish to the next level.🧑🍳 MY COOKING COURSE FOR BEGINNERS: https://bit.ly/2QZM7TX
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28 Comments
Kind of caponata 😀😀😀
I used to can a similar recipe, called it Caponata. You forgot to mention, it's another recipe with no mushrooms! LOL. I like mushrooms.
This is closer to traditional Cianfotta than Caponata which is intentionally sweet and sour (agrodolce). More like this please Stefan.
This reminds me of the Italian caponata,very similar. I like the traditional Ratatouille, with a big baguette of brie melted…but its oks this..not for me.
Not a fan of eggplant, too mealy and tasteless. is there something else you could substitute instead. Like the dish otherwise.
Looked at the ratatouille dish you made from 6 years ago, and this one is a vast improvement. For decades I have preferred making 1 pot dishes. Less washing up (I'm lazy), and I really like just serving from the one dish and not messing about with moving to the oven or what have you. I found after a while that I was making the same dishes and things became a bit boring, but I think that making these dishes would mix things up sufficiently.
Hello Chef, I heard that a real ratatouille is made in differents saucepans, because in a one pot, they could not be cooked to the same consistency without being overcooked.
Bro, the black spots on the cutting board are mold.
We had this two nights in a row; tastier and easier than the original. Merci.
Just in time! I have some celery that needs cooking.
I ADORE READING
@Stephan, another amazing dish! Ty, ty!
I wanted to ask, have you ever done an episode about the equipment you use (camera, lights, software) to produce your content? I think that side of your process would be interesting!!
What an exotic form of ratatouille, that Moorish influence via Sicily… looks and sounds delicious!
Nicely done.
Why do you use that silly accent? It sounds funny. Just talk normally.
My friend always says ratatouille is to mild to his taste, I think I will make this version for him, it looks fantastic. For me, I'm gonna switch celery for peppers and capers for green olives, and it will probably be my favorite version from now on. Although I love all the versions of ratatouille. 🙂
love your recepies. Hope to see them more often
I'm enjoying these one-pot episodes so much!
Caponata, n'est-ce pas?
I am Fasting to lose weight and enjoying the recipes. I am drinking coffee. Is that cafe? I'd love to learn French and Spanish Language. I grew up in Hollywood and my father was a famous musician so I got to eat a lot of good food.
Ratatouille without tri color bell peppers is like Chistmas without snow, or Scampi without the garlic … it's just not ratatouille without it.
this has to be tried at this end – merci
Wonderful!!
@french cooking academy Just one note that bugs me: "to discard" means to me, that you throw away. I.e. not to be used again. You use that term quite often, incorrectly. The verb you should be using is "to reserve".
well why do you call it ratatouille, its a caponata
Gorgeous man🤩delicious food 😉Thankyou🙏
All those scraps make stock.
OOO ratatouille or caponata