Traditional ratatouille recipe by chef Vivien
ฝัง
- เผยแพร่เมื่อ 13 ก.ค. 2024
- Ratatouille ingredients for 4 portions:
✔️ 1 big eggplant
✔️ 2 zuccinis
✔️ 1 bell pepper
✔️ 1 big onion
✔️ 2-3 mid-size tomatos
✔️ 3 garlic cloves
✔️ 2 bay leaves
✔️ thyme
✔️ parsley
✔️ optionally: oregano, sarriette
✔️ olive oil
✔️ salt, pepper
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0😊lpl
The best ratatouille I ever seen with all the detail you are the best CHEF VIVE LA FRANCE
As soon as he said ratatouille I knew this was going to be authentic
Yeahhhh, this is my first thought too hahaha.
True❤
This is the best recipe for Ratatouille recipe I have seen. Key to this dish is to cook everything separately then combine as the chef demonstrates.
absolutely!
This is exactly how I prepare ratatouille...everything MUST be cooked separately to retain and amplify the individual flavors!
I prefer Remi's version.
the fact that you can grow this dish in the garden and have it cooked by noon is crazy. fantastic video and it looks delicious
I don't know what sounds more delicious! The dish being prepared, or the accent of the man preparing it!!!!!!😊😊
I absolutely adore how you explain everything and show what each step means to you personally. It helps me understand the dish and it helps me understand the food culture that it comes from, too. Thank you. I will try this recipe soon.
Incredible chef, love his style, plain and elegant and simple. 🎉
I enjoyed this video, really relaxing to watch great camera work and the tips were super helpful. I might actually attempt to make this. Thank you 🙂
I once was raosting a a chicken and found a bag of frozen ratatouille in the freezer, I threw them around the chicken, and the result was amazing. since then I cook it from time to time wow, hats of for the French on this one.
This looks like true ratatouille! I have seen many chef videos about it but this looks genuine and simple - is that cooked at French homes.
Супер Дупер !
I truly loved this recipe. Thank you for sharing 🥰
Great video Chef, thanks for taking us through the steps so clearly!
Wonderful dish thank you
Очень вкусно!!! Спасибо за рецепт!!!
Very beautiful! 👏👏👏
Thanks for the recipe ❤
@chefvivenENG I’ve been obsessed with your recipes and style of teaching and cooking. I made this yesterday. Exactly as you did. Wow!!! An explosion of flavors. Spectacular! I will be eating it the next few days. I left the seeds like you did on eggplant and zucchini. Imo tasted soo good. Only thing I did different . While cooking onions I also through in a shallot. I will be making more of you’re recipes. Ty! Ps- I didn’t use nonstick pan. I see why. While deglazing.. the flavors 😮😊unreal!
Wow! Beautiful and it looks so tasty! Thank you :)
I like the way you cook ratatouille
how delicious is this!!!! Thank you for this recipe!
Great video and instructions thank you
thank you for you passion for this beautiful simple complex thing
La receta se ve increíble!!!❤
Que bien explicado!!
Nice lounch nice garden🌳☂️🌎🍸👨🏼🍳
Perfect!
Merci Chef Vivien. Today I cooked Ratatouille following your recipe.
This looks amazing!🤩
Merci! Merci! Merci Chef Vivien. Your recipe for ratatouille is exactly how Mother used to cook it when we lived in Toulon (ma mere etait Americaine, mon pere etait Francais). While scanning through your video titles, I saw recipe after recipe that took me back to my childhood. Bravo Chef! So, so glad I found you.
this looks amazing! i for sure need to try and make it one day!
I made this today, just as you described. We very much enjoyed it.
Merci Boucoup Chef! I tried cooking this for the first time and it is absolutely delicious! An explosion of flavours and seasoned only with salt, herbs and the seared deglazing of the vegetables. The prep work takes some time but the result is worth it! My family and I wiped clean the dish! Thank you again Chef Vivien!
Yummy! I’m happy I found your channel! Merci Monsieur😊
Thank you, Vivien!
Lovely tutorial, very informative. Would Iove to see your chips recipe!
In essence: caramelize and slightly burn your vegetables (eggplant though!), then cook them thoroughly in lot of oil and season as you like. I am convinced and will try it. I enjoyed your video so much! Thank you!
As many have stated here, this is the best way I have found. Do everything separately, deglaze, add herbs, and low fire for a long time.
It looks delicious! I plan to cook ratatouille this week, and of course, I had to see how a French chef makes it.
Excellent! Bon Apetit
Great video and I love to hear you talk
I love i watch another videos it was looks the same in the movie but this is looks more delicious 😋
Very nice 👍
Liked and subscribed to this awesome chief
I learned all this when I went to Italy this summer!!!
Excellent video. We made this today and it was magnifique!
Finally someone who's not an American telling me how to make a traditional food.
Merci, like all you are doing, tried to prepare, everything get true.😊Recomendecion
❤❤❤
i love tomato so muchhh!!! would love to see the chips recipe, please chef.
I'm glad I didn't go with the movie version...This is it.
We make a very similar variety of this vegetable dish in my native Lebanon. I think it’s a traditionally Mediterranean dish. We call it masbahet el darwish, which translates into the humble man’s rosary - the rosary of vegetables that is. We don’t add any sort of meat, though, as it’s a strictly vegetarian dish for us.
The french accent of our chef is also an important ingredient....
Nice smoke alarm
Good one. Was just thinking that its Georgian Ajafsandali et voila, you mentioned it.
Merci this is my first ratatouille 🎉
watched the whole video until the end very entertaining XD
This is authentic Ratatouille not from the movie
I really like your accent it is so addicted 😢
I think this one is the actual ratatouille that ego has ate when he was a child, the one that remy made for ego is slightly fancier looking
This is the REAL Ratatouille, not the Confit Byaldi of Pixar
Such a sexy dish! Thank you Chef Vivien! ❤
Love his stories and information. I never grew up with this dish or had it. But I loved the movie ratatouille growing up, and always thought the red stuff was pepperoni 😂 but they’re tomatoes 🍅 it seems to be a very humble dish
What pan do you recommend?
Beautiful
Who knew weezy waiter could cook.
This is the version i know.❤
"Hupla!"
by eggplant, you mean aubergine .. by zuccini, you mean corgette I believe 😂
No pre salting of eggplant for half an hour then.
Que delicia éxitos
can we call Ratatoulle stew mix vegetables?
Are the vegetables, at the very end of the cooking process, really mushy? Especially the zucchini, in my experience, don‘t take more than a couple of minutes to be ready. Someone care to explain?
No balsamic?
I like how the chef Vivien always drunk when he makes his videos. I suppose life in Russia is hard.
Does anybody know what kinds of restaurants to go to to try to find this dish??
can i add potatoes to this ?
No
@@chefvivienENG ok, thank you. also, i just subscribed.
Did you say 48 hours?! 😶
i don't understand, 48 hours ?
He means that you can keep it on the heat for up to two days if you want to.
Is it really traditional if rat didn't make it?
But no carrot?
Never! Unless you want to.
Kinda puzzles me why tomato skins are removed but not the tough zucchini skin
Because in cooking the tomato skin separates an becomes hard añ chewy the zucçhini skin becomes soft and adds colour to the dish
No le echó sal.
Let's talk logics: if you're going to leave everything cooking with the lid, what's the point of cooking them separately before?!
You need to fry first. Once you put all together, it means boiling, not frying. Completely different taste
Chef, merci bien for this recipe. Iv'e been using a recipe that results in a relish-like ratatouille. I much prefer this confit style that you've prepared. One suggestion: It is common now to see You Tube presenters wave their hands about needlessly. It's distracting and detracts from the message you're trying to impart. Please restrain the waving about of your hands (like at the end). Kudos for keeping the monologue to what's relevant to the preparation, and for foregoing the use of annoying background music.
It's called being expressive, and he's not doing it on purpose. He's giving a presentation, not some university speech where he has to stand still without emotion.
I think he can express himself however he pleases.. For goodness sake, some people!❤
Tian. Not ratatouille.
Это блюдо готовил Крыс 🐁
You a chef not a diver
Too much talking and not much showing the real process.👎👎👎
He is talking about the dish