| 词条 | Ratatouille |
| 释义 |
| name = Ratatouille niçoise | image = Ratatouille.jpg | image_size = 250px | caption = | alternate_name = Ratatouille niçoise | country = France | region = Provence | creator = | course = Main | type = Stew | served = | main_ingredient = Vegetables, (tomatoes, onions, zucchini, aubergine, bell peppers), garlic, marjoram, fennel and basil or bay leaves and thyme | variations = Confit byaldi | calories = | other = }}Ratatouille ({{IPAc-en|ˌ|r|æ|t|ə|ˈ|t|uː|i}} {{respell|RAT|ə|TOO|ee}}, {{IPA-fr|ʁatatuj|lang}}; {{lang-oc|ratatolha}} {{IPA-oc|ʀataˈtuʎɔ|}}) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise.[1] OriginsThe word ratatouille derives from the Occitan ratatolha[2] and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning "to stir up".[3][4] From the late 18th century, in French, it merely indicated a coarse stew. The modern ratatouille – tomatoes as a foundation for sautéed garlic, onions, zucchini, aubergine, bell peppers, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence – does not appear in print until c. 1930.[5] PreparationThe Guardian{{'}}s food and drink writer, Felicity Cloake, wrote in 2016 that, considering ratatouille's relative recent origins (it first appeared in 1877), there exists a great variety of methods of preparation for it.[6] The Larousse Gastronomique claims "according to the purists, the different vegetables should be cooked separately, then combined and cooked slowly together until they attain a smooth, creamy consistency", so that (according to the chair of the Larousse's committee Joël Robuchon) "each [vegetable] will taste truly of itself."[7]Related dishesAs well as confit byaldi, related dishes exist in many Mediterranean cuisines: pisto (Castilian-Manchego, Spain), samfaina (Catalan, Spain), tombet (Majorcan), ciambotta, caponata and peperonata (Sicily, Italy), briám and tourloú (Greek), şakşuka and türlü (Turkish), ajapsandali (Georgian), lecsó (Hungarian) and zaalouk (Moroccan). Different parts of Indian subcontinent have their own versions of winter vegetable stew. Gujarat makes Undhiyu out of its seasonal produce. Similarly, the Kerala region makes Avial and the Bengali cuisine makes Sukto. See also{{portal|Food}}
References1. ^Ratatouille. Oxford English Dictionary, 2nd edition (1989) 2. ^« ratatouio », Lou tresor dou Felibrige, Frédéric Mistral 3. ^{{cite book|author=Alan Davidson|title=The Oxford Companion to Food|url=https://books.google.com/books?id=RL6LAwAAQBAJ|year=2014|publisher=Oxford University Press|isbn=978-0-19-967733-7|page=655}} 4. ^{{cite web |url=https://www.lacademie.com/ratatouille-nicoise/ |title=Chef Brian Discusses The Origin of Ratatouille Nicoise |publisher=LADC |archiveurl=https://web.archive.org/web/20151009192347/https://www.lacademie.com/ratatouille-nicoise/ |archive-date=2015-10-09}} 5. ^Scotto, E., and Marianne Comolli. "Vegetables: A Garden of Eden." France, the Beautiful Cookbook: Authentic Recipes from the Regions of France. San Francisco: Collins, 1989. 195. Print." 6. ^{{cite news|last1=Cloake|first1=Felicity|title=How to make perfect ratatouille|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2010/jul/15/how-to-make-perfect-ratatouille|accessdate=9 September 2016|work=The Guardian|date=15 July 2010}} 7. ^{{cite book |title= The Complete Robuchon |last= Robuchon |first= Joël |authorlink= Joël Robuchon |year= 2008 |publisher= Alfred A. Knopf |location= New York |isbn= 978-0-307-26719-1 |page= 597}} External links{{Wiktionary|ratatouille}}{{cookbook}}
7 : Cuisine of Provence|Occitan cuisine|French stews|Eggplant dishes|Vegetable dishes|French cuisine|Culinary dishes |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。