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martes , marzo 19 2019
Home / Delicias / Aprenda a preparar el elegante y famoso plato francés RATATOUILLE!

Aprenda a preparar el elegante y famoso plato francés RATATOUILLE!

Ratatouille tradicional: Se trata de una receta Provenzal, un plato 100% mediterráneo, con el sabor de las verduras, el aceite de oliva y las hierbas provenzales.  Se puede tomar solo o acompañando un plato de carne o incluso un guiso.

En realidad se trata de una elaboración muy similar a nuestro pisto manchego. La diferencia radica en la forma de prepararlo… al menos el ratatouille tradicional, si se hace con todas las de la ley… porque hay que cocinar cada ingrediente por separado, para luego montar las verduras casi como si fuera una tarta y dejar que se cocina todo junto.

Resultado de imagen para receta de ratatouille paso a paso con foto

Ingredientes para 4 personas

berenjena ( 1 ud. )
calabacín ( 1 ud. )
cebolla ( 1 ud. )
pimiento rojo ( medio )
pimiento amarillo ( medio )
ajo ( 2 dientes )
tomates ( 4 uds. )
tomillo ( media cucharilla )
estragón ( media cucharilla )
perejil fresco ( una rama )
aceite de oliva vírgen extra
sal
pimienta negra

Preparación:

Paso 1:

Comienza por cortar la berenjena en rodajas ni muy finas ni muy gordas… como de medio centímetro. Pon las rodajas en un cuenco o en una bandeja, lo más extendida posible con sal, y déjala reposar durante, al menos, media hora, para que vaya sudando. De esta forma irá soltando su agua y perdiendo su característico amargor.

Paso 2:

Mientras tanto, ve picando y preparando el resto de verduras necesarias para hacer este ratatouille tradicional. Pela y pica en juliana fina la cebolla, es decir, en tiritas finas. Por su parte, lava los pimientos rojo y amarillo y pícalos menudos, en daditos… es decir, en brunoise. Pela el ajo, pártelo por la mitad para retirarle el germen, que es el responsable de que repita y pícalo finito. Lava los calabacines, quítales los extremos y, sin pelar, pártelos en rodajas de un grosor similar a la berenjena. Por último, lava los tomates y sepáralos en dos partes. Con una mitad de los tomates, haz rodajas de 1 centímetro más o menos. La otra mitad, pélala y pícala en cubos pequeños. Reserva todo por separado.

Paso 3:

Acerca al fuego con un poco de aceite una cazuela de fondo grueso (ya que estamos con una receta francesa… ¿por qué no una cocotte grande?) y sofríe la cebolla a fuego suave durante 5 minutos, o hasta que esté blanda. Añade en ese momento el ajo picado y los pimientos y deja que las verduras se vayan haciendo despacito… durante unos 7 minutos más. Salpimentar al gusto. Cuando estén hechas, retira y reserva.

Paso 4:

Acerca una sartén al fuego con un poco de aceite de oliva virgen extra y saltea el tomate picado en dados. Primero a fuego suave, y después a fuego más vivo, para que se vaya evaporando el líquido que suelte. Incorpora una pizca de azúcar para corregir la acidez y añade el perejil picado, el tomillo, el estragón, así como sal y pimienta negra recién molida. Con la ayuda de una espátula o de una cuchara de madera, ve moviendo y aplastando un poco el tomate para hacer una especie de salsa de tomate.

Paso 5:

En una sartén, con un hilito de aceite de oliva, saltea la berenjena primero y después el calabacín, aproximadamente un minuto por cada lado, para que se doren ligeramente. Reserva por separado.

Resultado de imagen para receta de ratatouille paso a paso con foto

Paso 6:

En un rondón, pon el sofrito de cebolla y pimientos en el fondo. Añade la salsa de tomate y coloca por encima las rodajas de calabacín, berenjena y tomate de forma alternativa, montando unas sobre otras… casi como si fuera una tarta de manzana… hasta cubrir toda la superficie del rondón o cazuela.

Paso 7:

Acerca la cazuela al fuego y deja que se haga tu ratatouille tradicional a fuego muy muy suave durante 10 minutos primero tapada, y otros 15 minutos destapado para que se evapore el líquido… pero vigilando el fuego para que no se peguen las verduras al fondo de la cazuela.

Presentación:

El resultado de este ratatouille tradicional es tan bonito y estético, que debes servir en el centro de la mesa directamente la cazuela, con un salvamanteles por debajo. Se puede tomar caliente… aunque en el sur de Francia también toman el ratatouille tradicional a temperatura ambiente.

Fuente: demoslavueltaaldia.com

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