Vous avez certainement suivi Ratatouille, ce film culte de Brad Bird et des studios Pixar mettant en vedette les chefs Thomas Keller et Michel Guérard… En effet, dans ce film au nom annonciateur, il est question de la ratatouille, un plat bien apprécié en France et dont il existe de nombreuses variantes sur l’ensemble du pourtour méditerranéen. Ainsi, si vous avez déjà entendu parler de chichoumeille, de pisto ou encore de Samfaina, ne vous faites pas d’illusions ! C’est de la ratatouille version locale. De ce fait, la ratatouille dont le secret vous sera livré ici est une spécialité provençale très appréciée en France.

La ratatouille : ingrédients pour 4 personnes

Que vous faut-il pour faire la ratatouille ? Pour la version provençale de la ratatouille, voici les ingrédients pour 4 couverts :

  • 1 poivron rouge ;
  • 1 poivron vert ou jaune ;
  • 1 bel oignon ;
  • 1 gousse d’ail ;
  • 1 feuille de laurier
  • 2 courgettes ;
  • 2 aubergines ;
  • 3 à 5 branches de thym ;
  • 4 tomates ;
  • de l’huile d’olive ;
  • du sel ;
  • du poivre.

Une fois l’ensemble de ces ingrédients réunis, il faut passer aux différentes étapes de la préparation.

La ratatouille : préparation en 5 étapes

Après avoir acheté la plupart des ingrédients que vous trouverez sur le marché à légume, il faut passer à l’étape de la préparation. Mais avant, il faut bien laver les légumes et si possible les faire passer dans un mélange d’eau et de permanganate de sodium. À cet effet, voici les 5 étapes pour réussir votre variante provençale de la ratatouille…

1re étape

Au cours de la première étape, il s’agira de couper en fines tranches les courgettes et les aubergines. En suivant le sens de la longueur, faites en sorte à obtenir des tranches de 1 cm de largeur. Celles-ci seront ensuite redécoupées pour obtenir des bâtonnets qui peuvent eux aussi être coupés à nouveau pour former de petits dés. Au cours de l’opération, ne mélangez pas les courgettes et les aubergines. En effet, chacun des légumes découpés devra être séparé ; ceci est important pour la suite.

2e étape

La deuxième étape consiste également à couper les tomates, les poivrons, mais également à peler l’oignon et l’ail. Les tomates et les poivrons peuvent être coupés sous forme de petits dés comme dans le cas des aubergines et des courgettes, mais l’oignon et l’ail sont tranchés ou émincés de façon à ce qu’ils soient tous les deux très fins.

3e étape

Au cours de la troisième étape, les légumes découpés passeront au feu pendant une durée de 5 à 7 minutes environ. Pour ce faire, pour chaque élément découpé, il faut chauffer un bon filet d’huile d’olive et le faire revenir sur un feu moyen vif pendant 5 à 7 minutes. Ainsi, sera-t-il des courgettes découpées, des aubergines et des poivrons. Les tomates coupées, l’ail émincé et l’oignon tranché peuvent être mélangés dans le même filet d’huile d’olive. À cet effet, vous pouvez les faire revenir pendant 5 à 7 minutes et les retirer ensuite de la poêle ou de la sauteuse.

4e étape

C’est l’avant-dernière étape. En effet, ici, il s’agira de réunir dans la cocotte l’ensemble des éléments que vous avez fait revenir précédemment. Ensuite, il faudra aromatiser le tout avec la ou les feuilles de thym et de laurier. Enfin, il faut compléter le sel et le poivre et bien mélanger l’ensemble de la préparation…

5e étape

Après avoir mélangé courgettes, aubergines, poivrons, tomates, ail, oignon, etc. dans la cocotte, c’est le moment de faire mijoter votre préparation sur un feu doux pendant une quinzaine de minutes, de prendre le soin de remuer l’ensemble souvent et de fermer la cocotte à mi-cuisson. Au bout d’une quinzaine de minutes, vous obtenez votre ratatouille provençale. À cet effet, vous avez le choix entre la servir aussitôt ou laisser refroidir un moment puis la réchauffer à nouveau. Dans ce dernier cas, cela vous permet d’obtenir une ratatouille légèrement confite.

La ratatouille : tantôt plat d’accompagnement, tantôt plat principal

La ratatouille est un plat que vous pouvez manger froid ou chaud. Dans l’un ou l’autre des cas, une fois sur la table, elle peut être servie comme plat d’accompagnement ou comme plat principal. Pour un menu complet, la ratatouille peut être servie avec du saint Joseph ou avec du bon vin rouge.

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