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{{short description|French Provençal stewed vegetable dish}}
{{short description|French stewed vegetable dish}}
{{About|the dish|the Pixar Animation Studios film|Ratatouille (film)|the version of the dish featured in the film|confit byaldi|other uses}}
{{About|the dish|the animated film|Ratatouille (film){{!}}''Ratatouille'' (film)|other uses}}
{{Infobox prepared food
{{Infobox prepared food
| name =
| image = RatatouilleWithBuckwheat.jpg
| image = File:Ratatouille-Dish.jpg
| image_size = 250px
| image_size = 250px
| caption =
| caption = Ratatouille served with buckwheat
| alternate_name = Ratatouille niçoise
| alternate_name = Ratatouille niçoise
| country = [[France]]
| country = [[France]]
| region = [[Provence-Alpes-Côte d'Azur]]
| region = [[Provence-Alpes-Côte d'Azur]]
| creator =
| course = [[Main course]]
| course = [[Main course]]
| type = [[Stew]]
| type = [[Stew]]
⚫
| main_ingredient = [[Vegetable]]s ([[tomato]]es, [[onion]]s, [[courgette]], [[aubergine]] (eggplant, brinjal), [[bell pepper]]s, [[garlic]], [[marjoram]], [[fennel]] and [[basil]] or [[bay leaves]] and [[thyme]]
| served =
⚫
| main_ingredient = [[Vegetable]]s ([[tomato]]es, [[onion]]s, [[courgette]], [[aubergine]] (eggplant), [[capsicum]] (bell peppers)), [[garlic]], [[marjoram]], [[fennel]] and [[basil]] or [[bay leaves]] and [[thyme]]
| variations = [[Confit byaldi]]
| variations = [[Confit byaldi]]
| calories =
| cookbook = Ratatouille I}}
| other =
|cookbook=Ratatouille}}


'''Ratatouille''' ({{IPAc-en|ˌ|r|æ|t|ə|ˈ|t|uː|i}} {{respell|RAT|ə|TOO|ee}}, {{IPA-fr|ʁatatuj|lang|Ratatouille pronunciation.ogg}}), {{lang-oc|ratatolha}} {{IPA-oc|ʀataˈtuʎɔ||LL-Q14185 (oci)-Davidgrosclaude-ratatolha.wav}}, is a [[French cuisine|French]] [[Provence|Provençal]] dish of [[stew]]ed [[vegetable]]s which originated in [[Nice]], and is sometimes referred to as ''ratatouille niçoise'' ({{IPA-fr|niswaz|lang}}).<ref>"Ratatouille". ''[[Oxford English Dictionary]]'', 2nd edition (1989)</ref> Recipes and cooking times differ widely, but common ingredients include [[tomato]], [[garlic]], [[onion]], [[courgette]] (zucchini), [[aubergine]] (eggplant), [[capsicum]] (bell pepper), and some combination of leafy green [[Herb|herbs]] common to the region.
'''Ratatouille''' ({{IPAc-en|ˌ|r|æ|t|ə|ˈ|t|uː|i}} {{respell|RAT|ə|TOO|ee}}, {{IPA|fr|ʁatatuj|lang|Ratatouille pronunciation.ogg}}; {{langx|oc|ratatolha}} {{IPA-oc|ʀataˈtuʎɔ||LL-Q14185 (oci)-Davidgrosclaude-ratatolha.wav}}) is a [[French cuisine|French]] [[Provence|Provençal]] dish of [[stew]]ed [[vegetable]]s that originated in [[Nice]] and is sometimes referred to as ''ratatouille niçoise'' ({{IPA|fr|niswaz|lang}}).<ref>"Ratatouille". ''[[Oxford English Dictionary]]'', 2nd edition (1989)</ref> Recipes and cooking times differ widely, but common ingredients include [[tomato]], [[garlic]], [[onion]], [[courgette]] (zucchini), [[aubergine]] (eggplant, brinjal), [[Bell pepper|capsicum]] (bell pepper), and some combination of leafy green [[Herb|herbs]] common to the region, such as [[chives]] or [[fennel]].


==Etymology==
==Etymology==
The word ''ratatouille'' derives from the [[Occitan language|Occitan]] ''ratatolha''<ref>[http://www.lexilogos.com/provencal/felibrige.php?q=ratatouio « ''ratatouio'' »], ''Lou tresor dou Felibrige'', Frédéric Mistral</ref> and is related to the French ''ratouiller'' and ''tatouiller'', expressive forms of the verb ''touiller'', meaning "to stir up".<ref name="Davidson2014">{{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}}</ref><ref>{{cite web |url=https://www.lacademie.com/ratatouille-nicoise/ |title=Chef Brian Discusses The Origin of Ratatouille Nicoise |publisher=LADC |archive-url=https://web.archive.org/web/20151009192347/https://www.lacademie.com/ratatouille-nicoise/ |archive-date=2015-10-09}}</ref> From the late 18th century, in French, it merely indicated a coarse stew. Modern ratatouille is[[tomato]]es as a foundation for [[Sautéing|sautéed]] [[garlic]], [[onion]], [[zucchini]], [[aubergine]] (eggplant), [[bell pepper]], [[marjoram]], [[fennel]] and [[basil]]. Instead of basil [[bay leaf]] and [[thyme]], or a mix of green herbs like [[herbes de Provence]] can be used. The modern version does not appear in print until c.1930.<ref>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."</ref>
The word ''ratatouille'' derives from the [[Occitan language|Occitan]] ''ratatolha''<ref>[http://www.lexilogos.com/provencal/felibrige.php?q=ratatouio « ''ratatouio'' »], ''Lou tresor dou Felibrige'', Frédéric Mistral</ref> and is related to the French ''ratouiller'' and ''tatouiller'', expressive forms of the verb ''touiller'', meaning "to stir up".<ref name="Davidson2014">{{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}}</ref><ref>{{cite web |url=https://www.lacademie.com/ratatouille-nicoise/ |title=Chef Brian Discusses The Origin of Ratatouille Nicoise |publisher=LADC |archive-url=https://web.archive.org/web/20151009192347/https://www.lacademie.com/ratatouille-nicoise/ |archive-date=2015-10-09}}</ref> From the late 18th century, in French, it merely indicated a coarse stew. Modern ratatouille uses [[tomato]]es as a foundation for [[Sautéing|sautéed]] [[garlic]], [[onion]], [[zucchini]] (courgette), [[aubergine]] (eggplant), [[bell pepper]], [[marjoram]], [[fennel]] and [[basil]]. Instead of basil, [[bay leaf]] and [[thyme]], or a mix of green herbs like [[herbes de Provence]] can be used. The modern version does not appear in print until c.1930.<ref>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."</ref>


== Preparation ==
== Preparation ==
''[[The Guardian]]''{{'}}s food and drink writer, [[Felicity Cloake]], wrote in 2016 that considering ratatouille's relatively recent origins (it first appeared in 1877), there exists a great variety of methods of preparation for it.<ref>{{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|access-date=9 September 2016|work=The Guardian|date=15 July 2010}}</ref> 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."<ref>{{cite book |title= The Complete Robuchon |last= Robuchon |first= Joël |author-link= Joël Robuchon |year= 2008 |publisher= Alfred A. Knopf |location= New York |isbn= 978-0-307-26719-1 |page= 597}}</ref>
''[[The Guardian]]''{{'}}s food and drink writer [[Felicity Cloake]] wrote in 2016 that, considering ratatouille's relatively recent origins, there exists a great variety of methods of preparation for it.<ref>{{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|access-date=9 September 2016|work=The Guardian|date=15 July 2010}}</ref> The ''[[Larousse Gastronomique]]'' says, "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."<ref>{{cite book |title= The Complete Robuchon |last= Robuchon |first= Joël |author-link= Joël Robuchon |year= 2008 |publisher= Alfred A. Knopf |location= New York |isbn= 978-0-307-26719-1 |page= 597}}</ref>


<gallery widths="200" heights="160">
<gallery widths="200" heights="160">
Line 31: Line 26:
File:20170329 ratatouille-debut-cuisson.jpg|Raw ingredients
File:20170329 ratatouille-debut-cuisson.jpg|Raw ingredients
File:20170329 ratatouille-fin-cuisson.jpg|Heavily simmered and garnished with fresh parsley
File:20170329 ratatouille-fin-cuisson.jpg|Heavily simmered and garnished with fresh parsley
File:Confit byaldi 2.jpg|Small pyramid ([[Confit byaldi]])
</gallery>
</gallery>


==Related dishes==
==Related dishes==
{{Unreferenced section|date=December 2024}}
Similar dishes exist in many cuisines. These include: ''[[pisto]]'' ([[Castilian-Manchego cuisine|Castilian-Manchego, Spain]]), ''[[samfaina]]'' ([[Catalan cuisine|Catalan, Spain]]), ''[[Tumbet|tombet]]'' ([[Majorca]]n), ''[[ciambotta]]'', ''[[caponata]]'' and ''peperonata'' ([[Italian cuisine|Italy]] and [[Tunisian cuisine|Tunisia]]), ''briám'' and ''[[Türlü|tourloú]]'' ([[Greek cuisine|Greek]]), ''[[şakşuka]]'' and ''[[türlü]]'' ([[Turkish cuisine|Turkish]]), ''[[ajapsandali]]'' ([[Georgian cuisine|Georgian]]), ''[[lecsó]]'' ([[Hungarian cuisine|Hungarian]]), ''[[ghiveci]]'' ([[Romanian cuisine|Romanian]]) and ''[[zaalouk]]'' ([[Moroccan cuisine|Moroccan]]). Different parts of the [[Indian subcontinent]] have their own versions of winter vegetable stew. [[Gujarati cuisine|Gujarat]] makes ''[[undhiyu]]'', [[Cuisine of Kerala|Kerala]] ''[[avial]]'' (with coconut and curry), and Bengal ''[[shukto]]''. ''[[Confit byaldi]]'' can be considered as variation of the dish.
Similar dishes exist in many cuisines. These include: [[piperade]] ([[Gascony|South-West of France]]), bohémienne ([[Vaucluse]]), chichoumeille ([[Languedoc]]), [[Tian (dish)|tian]] ([[Provence|South east of France]]), [[Confit byaldi]] (created by [[Michel Guérard]]), ''[[pisto]]'' ([[Castilian-Manchego cuisine|Castilian-Manchego, Spain]]), ''[[samfaina]]'' ([[Catalan cuisine|Catalan, Spain]]), ''[[Tumbet|tombet]]'' ([[Majorca]]n), ''[[ciambotta]]'', ''[[caponata]]'' and ''[[peperonata]]'' ([[Italian cuisine|Italy]]), ''briám'' and ''[[Türlü|tourloú]]'' ([[Greek cuisine|Greek]]), ''[[şakşuka]]'' and ''[[türlü]]'' ([[Turkish cuisine|Turkish]]), ''[[ajapsandali]]'' ([[Georgian cuisine|Georgian]]), ''[[lecsó]]'' ([[Hungarian cuisine|Hungarian]]), ''[[pinakbet]]'' ([[Filipino cuisine|Filipino]]), ''[[Ghivetch|ghiveci]]'' ([[Romanian cuisine|Romanian]]) and ''[[zaalouk]]'' ([[Moroccan cuisine|Moroccan]]). Different parts of the [[Indian subcontinent]] have their own versions of winter vegetable stew. [[Gujarati cuisine|Gujarat]] makes ''[[undhiyu]]'', [[Cuisine of Kerala|Kerala]] ''[[avial]]'' (with coconut and local spices), and Bengal ''[[shukto]]''.


==In popular culture==
==In popular culture==
In 2007 [[Walt Disney Pictures]] and [[Pixar Animation Studios]] released the film ''[[Ratatouille (film)|Ratatouille]]''. The film features Remy, a young [[rat]] with an exceptional sense of taste and smell who dreams of becoming a chef. The climax of the film sees Remy prepare the titular dish in the form of [[confit byaldi]] for the notoriously harsh [[food critic]] Anton Ego, who unexpectedly loves the dish due to childhood [[nostalgia]] for his mother's cooking. The movie gave widespread exposure to this meal in American culture and around the world.
In 2007, [[Walt Disney Pictures]] and [[Pixar|Pixar Animation Studios]] released the film ''[[Ratatouille (film)|Ratatouille]]''. The film features Remy, a young [[rat]] with an exceptional sense of taste and smell who dreams of becoming a chef. The climax of the film sees Remy prepare the titular dish in the form of [[confit byaldi]] for the notoriously harsh [[food critic]] Anton Ego, who unexpectedly loves the dish due to [[nostalgia]] for his mother's cooking of traditional ratatouille. The movie gave widespread exposure to this dish around the world.<ref>{{Cite web |date=2022-11-03 |title=Why ratatouille is more than just a dish {{!}} The Daily Nexus |url=https://dailynexus.com/2022-11-03/why-ratatouille-is-more-than-just-a-dish/ |access-date=2024-09-28 |website=The Daily Nexus {{!}} The University of California, Santa Barbara's independent, student-run newspaper.}}</ref>


== See also ==
== See also ==
{{portal|France|Food}}
{{portal|France|Food}}
* [[French tian]]
* [[Tian (dish)]]
* [[List of stews]]
* [[List of stews]]
* [[List of vegetable dishes]]
* [[List of vegetable dishes]]
* [[Shakshouka]]
* [[Shakshouka]]
* [[Lecsó]]


== References ==
== References ==

Latest revision as of 11:25, 25 December 2024

This article is about the dish. For the animated film, see Ratatouille (film). For other uses, see Ratatouille (disambiguation).
Ratatouille
Ratatouille served with buckwheat
Alternative namesRatatouille niçoise
TypeStew
CourseMain course
Place of originFrance
Region or stateProvence-Alpes-Côte d'Azur
Main ingredientsVegetables (tomatoes, onions, courgette, aubergine (eggplant, brinjal), bell peppers, garlic, marjoram, fennel and basil or bay leaves and thyme
VariationsConfit byaldi

Ratatouille (/ˌrætəˈtuːi/ RAT-ə-TOO-ee, French: [ʁatatuj] ⓘ; Occitan: ratatolha [ʀataˈtuʎɔ] ⓘ) is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise (French: [niswaz]).[1] Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant, brinjal), capsicum (bell pepper), and some combination of leafy green herbs common to the region, such as chives or fennel.

Etymology

[edit]

The 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. Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, zucchini (courgette), aubergine (eggplant), bell pepper, marjoram, fennel and basil. Instead of basil, bay leaf and thyme, or a mix of green herbs like herbes de Provence can be used. The modern version does not appear in print until c.1930.[5]

Preparation

[edit]

The Guardian's food and drink writer Felicity Cloake wrote in 2016 that, considering ratatouille's relatively recent origins, there exists a great variety of methods of preparation for it.[6] The Larousse Gastronomique says, "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]

  • Ratatouille niçoise
    Ratatouille niçoise
  • Raw ingredients
    Raw ingredients
  • Heavily simmered and garnished with fresh parsley
    Heavily simmered and garnished with fresh parsley
  • Small pyramid (Confit byaldi)
    Small pyramid (Confit byaldi)
[edit]

Similar dishes exist in many cuisines. These include: piperade (South-West of France), bohémienne (Vaucluse), chichoumeille (Languedoc), tian (South east of France), Confit byaldi (created by Michel Guérard), pisto (Castilian-Manchego, Spain), samfaina (Catalan, Spain), tombet (Majorcan), ciambotta, caponata and peperonata (Italy), briám and tourloú (Greek), şakşuka and türlü (Turkish), ajapsandali (Georgian), lecsó (Hungarian), pinakbet (Filipino), ghiveci (Romanian) and zaalouk (Moroccan). Different parts of the Indian subcontinent have their own versions of winter vegetable stew. Gujarat makes undhiyu, Kerala avial (with coconut and local spices), and Bengal shukto.

[edit]

In 2007, Walt Disney Pictures and Pixar Animation Studios released the film Ratatouille. The film features Remy, a young rat with an exceptional sense of taste and smell who dreams of becoming a chef. The climax of the film sees Remy prepare the titular dish in the form of confit byaldi for the notoriously harsh food critic Anton Ego, who unexpectedly loves the dish due to nostalgia for his mother's cooking of traditional ratatouille. The movie gave widespread exposure to this dish around the world.[8]

See also

[edit]

References

[edit]
  1. ^ "Ratatouille". Oxford English Dictionary, 2nd edition (1989)
  2. ^ « ratatouio », Lou tresor dou Felibrige, Frédéric Mistral
  3. ^ Alan Davidson (2014). The Oxford Companion to Food. Oxford University Press. p. 655. ISBN 978-0-19-967733-7.
  4. ^ "Chef Brian Discusses The Origin of Ratatouille Nicoise". LADC. Archived from the original on 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. ^ Cloake, Felicity (15 July 2010). "How to make perfect ratatouille". The Guardian. Retrieved 9 September 2016.
  7. ^ Robuchon, Joël (2008). The Complete Robuchon. New York: Alfred A. Knopf. p. 597. ISBN 978-0-307-26719-1.
  8. ^ "Why ratatouille is more than just a dish | The Daily Nexus". The Daily Nexus | The University of California, Santa Barbara's independent, student-run newspaper. 2022-11-03. Retrieved 2024-09-28.
[edit]
Look up ratatouille in Wiktionary, the free dictionary.
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