AskDefine | Define ratatouille

User Contributed Dictionary

English

Etymology

From ratatouille.

Pronunciation

  • [rætəˈtui], [rætəˈtwi]

Noun

  1. A stewed vegetable dish consisting primarily of tomatoes, zucchini and eggplant, with other ingredients.

French

Etymology

From diminuative prefix tat + touiller.

Pronunciation

  • lang=fr|[ʁatatuj]

Noun

fr-noun f
  1. A traditional French Provençal stewed vegetable dish consisting primarily of tomatoes, zucchini and eggplant, with other ingredients.

Extensive Definition

Ratatouille (; French pronunciation: ) is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.

French version

The word ratatouille comes from Occitan "ratatolha". It is also used in French ("touiller," also means to toss food). Ratatouille originated in the area around present day Occitan Provença (French: Provence) & Niça (French: Nice). It was originally a common dish, prepared in the summer with fresh summer vegetables. The original Ratatolha de Niça used only courgettes (zucchini), tomatoes, green and red peppers (bell peppers), onion, and garlic. The dish known today as ratatouille adds aubergine (eggplant) to that mixture.
Ratatouille is usually served as a side dish, but also may be served as a meal on its own (accompanied by rice, or simple doesbread). Tomatoes are a key ingredient, with garlic, onions, zucchini (courgettes), aubergine (eggplant), bell peppers (poivron), some herbes de Provence. All the ingredients are sautéed lightly in olive oil.
When ratatouille is used as a filling for savory crepes or to fill an omelette, the pieces are sometimes cut smaller than in the illustration. Also, unnecessary moisture is reduced by straining the liquid with a colander into a bowl, reducing it in a hot pan, then adding one or two tablespoons of reduced liquid back into the vegetables.

Comparable dishes in other cuisines

In the Philippines, two dishes called pinakbet and dinengdeng share a similar look and very similar ingredients with ratatouille. Both dishes include eggplants, tomatoes and onions among others and bear a striking similarity to ratatouille. There is a Maltese version of ratatouille called kapunata, which is very similar to its French counterpart. Kapunata is made with tomatoes, green peppers, eggplant, and garlic. Olives and capers are optional but common additions to this recipe, especially when it is served with grilled fish. A similar recipe is called caponata in Italian, while a comparable Occitan dish is called piston and the Hungarians have lecsó (the vegetarian version without kolbasz). Also there are a Bulgarian version of ratatouille named guivech and a Romanian one which is called ghiveci. A similar dish in Southern Slavic cuisine called đuveč, but in most versions it contains green beans and rice. It's often served as a Side dish with grilled meat. The Greeks have a similar dish called briami, which typically includes potatoes. The Armenian version, also served with potatoes, is known as "turlu." Two comparable Turkish dishes, imam bayildi (which translates to: "the imam swooned"), uses small eggplants sliced lengthwise as outer shells for an aromatic vegetable filling and türlü (translated: "vegetable casserole"), uses a mixture of various vegetables. Similar filled eggplant exists in Venetian and Dalmatian/Croatian cuisine, but it includes salted sardines or anchovies. American chef Thomas Keller invented a contemporary variation, confit byaldi, for the 2007 animated film Ratatouille. There was a marked increase in ratatouille consumption due to the motion picture.
ratatouille in Bulgarian: Рататуй
ratatouille in Catalan: Ratatolha
ratatouille in Danish: Ratatouille
ratatouille in German: Ratatouille
ratatouille in Spanish: Ratatouille
ratatouille in Esperanto: Ratatouille
ratatouille in Basque: Ratatouille
ratatouille in French: Ratatouille
ratatouille in Korean: 라타투이
ratatouille in Croatian: Ratatouille
ratatouille in Indonesian: Ratatouille
ratatouille in Icelandic: Ratatouille
ratatouille in Italian: Ratatouille (cucina)
ratatouille in Hebrew: רטטוי
ratatouille in Hungarian: Ratatouille
ratatouille in Dutch: Ratatouille
ratatouille in Japanese: ラタトゥイユ
ratatouille in Norwegian: Ratatouille
ratatouille in Occitan (post 1500): Ratatolha
ratatouille in Polish: Ratatouille
ratatouille in Portuguese: Ratatouille
ratatouille in Russian: Рататуй
ratatouille in Finnish: Ratatouille
ratatouille in Swedish: Ratatouille
ratatouille in Thai: ราทาทุย
ratatouille in Vietnamese: Ratatouille
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