Traditional ratatouille recipe by chef Vivien
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- čas přidán 13. 05. 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
As soon as he said ratatouille I knew this was going to be authentic
Yeahhhh, this is my first thought too hahaha.
Wow! Beautiful and it looks so tasty! Thank you :)
Wonderful dish thank you
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.
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.
Incredible chef, love his style, plain and elegant and simple. 🎉
Perfect!
This looks amazing!🤩
Very beautiful! 👏👏👏
La receta se ve increíble!!!❤
Que bien explicado!!
I truly loved this recipe. Thank you for sharing 🥰
Great video Chef, thanks for taking us through the steps so clearly!
Очень вкусно!!! Спасибо за рецепт!!!
I made this today, just as you described. We very much enjoyed it.
Thanks for the recipe ❤
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.
Great video and instructions thank you
this looks amazing! i for sure need to try and make it one day!
how delicious is this!!!! Thank you for this recipe!
Yummy! I’m happy I found your channel! Merci Monsieur😊
Merci Chef Vivien. Today I cooked Ratatouille following your recipe.
Thank you, Vivien!
@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!
Lovely tutorial, very informative. Would Iove to see your chips recipe!
thank you for you passion for this beautiful simple complex thing
I love i watch another videos it was looks the same in the movie but this is looks more delicious 😋
Merci, like all you are doing, tried to prepare, everything get true.😊Recomendecion
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!
It looks delicious! I plan to cook ratatouille this week, and of course, I had to see how a French chef makes it.
I learned all this when I went to Italy this summer!!!
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!
Great video and I love to hear you talk
Nice lounch nice garden🌳☂️🌎🍸👨🏼🍳
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.
Excellent video. We made this today and it was magnifique!
Liked and subscribed to this awesome chief
Excellent! Bon Apetit
i love tomato so muchhh!!! would love to see the chips recipe, please chef.
Merci this is my first ratatouille 🎉
Good one. Was just thinking that its Georgian Ajafsandali et voila, you mentioned 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.
Finally someone who's not an American telling me how to make a traditional food.
The french accent of our chef is also an important ingredient....
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
Very nice 👍
I really like your accent it is so addicted 😢
Nice smoke alarm
What pan do you recommend?
Beautiful
watched the whole video until the end very entertaining XD
This is the version i know.❤
Such a sexy dish! Thank you Chef Vivien! ❤
This is authentic Ratatouille not from the movie
Que delicia éxitos
This is the REAL Ratatouille, not the Confit Byaldi of Pixar
can we call Ratatoulle stew mix vegetables?
No pre salting of eggplant for half an hour then.
"Hupla!"
by eggplant, you mean aubergine .. by zuccini, you mean corgette I believe 😂
Who knew weezy waiter could cook.
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?
can i add potatoes to this ?
No
@@chefvivienENG ok, thank you. also, i just subscribed.
Does anybody know what kinds of restaurants to go to to try to find this dish??
I like how the chef Vivien always drunk when he makes his videos. I suppose life in Russia is hard.
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.
But no carrot?
Never! Unless you want to.
No le echó sal.
Is it really traditional if rat didn't make it?
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
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!❤
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