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  • The Right Way To Make Ratatouille

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    Patricio Alejandro Olave Fuentes
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    A ratatouille is a classic French dish that combines vegetables such as eggplant, zucchini, peppers, and tomatoes simmered in a tomato sauce. While tomatoes are now strongly associated with Mediterranean cuisine, they were not widely accepted in Europe until the 18th century. Similarly, eggplant arrived from India in the 16th century. Originally, ratatouilles predated the use of these vegetables and were a simple mixture of locally available vegetables simmered together. Proper preparation techniques, such as perfectly cutting the vegetables and slow cooking, are important to achieve the best flavor and texture in the dish.

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    The right way to make ratatouille

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    A ratatouille is a classic French dish that combines vegetables such as eggplant, zucchini, peppers, and tomatoes simmered in a tomato sauce. While tomatoes are now strongly associated with Mediterranean cuisine, they were not widely accepted in Europe until the 18th century. Similarly, eggplant arrived from India in the 16th century. Originally, ratatouilles predated the use of these vegetables and were a simple mixture of locally available vegetables simmered together. Proper preparation techniques, such as perfectly cutting the vegetables and slow cooking, are important to achieve the best flavor and texture in the dish.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    9 views3 pages

    The Right Way To Make Ratatouille

    Uploaded by

    Patricio Alejandro Olave Fuentes
    A ratatouille is a classic French dish that combines vegetables such as eggplant, zucchini, peppers, and tomatoes simmered in a tomato sauce. While tomatoes are now strongly associated with Mediterranean cuisine, they were not widely accepted in Europe until the 18th century. Similarly, eggplant arrived from India in the 16th century. Originally, ratatouilles predated the use of these vegetables and were a simple mixture of locally available vegetables simmered together. Proper preparation techniques, such as perfectly cutting the vegetables and slow cooking, are important to achieve the best flavor and texture in the dish.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 3

    The right way to make ratatouille

    Vocabulary

    1.-Heritage: Patrimonio

    “However, some are fighting to protect the integrity and heritage of the
    dish”

    2. - Aubergines: Berenjena / Courgettes: Calabacines

    “With its summery combination of aubergines, courgettes”


    3. - Beloved: Amado

    “Ratatouille is a beloved classic of southern french cuisine”


    4. - Glance: Vistazo

    “Is more complex than it may seem at first glance”


    5.- Despite today’s : A pesar de hoy

    “Despite today’s association between tomatoes and the


    mediterranean”
    6- Moreover: Además

    “And moreover, they remained purely ornamental for nearly two


    centuries”
    7. - Simmered: Hervido a fuego lento

    “A ratatouille is, by its very definition, a combination of vegetables fried


    and then simmered in a tomato sauce”
    8. - Edible: comestible

    “And tomatoes weren’t officially [considered edible in europe] until


    1731”

    9. - Meanwhile: mientras tanto

    “Aubergines, meanwhile, arrived by way of india in the 16th century”


    10. - Resembling: Parecido a

    “Thus resembling the “eggs” that give them their american name,
    eggplant”
    11. - Predated: Preceder

    “But ratatouilles of some kind predated the popularisation of these


    vegetables”
    12. - Albeit: Aunque

    “Albeit in a very different form”


    13. - Stemming: Derivado / Stir: Revolver

    “Stemming from the french verb touiller, meaning “to stir”


    14. - Hodgepodge: Melconaza

    “Less a recipe than a hodgepodge of whatever was on hand”


    15. - Medley: Mezcla

    “Referring not to a rich vegetable medley”


    16. - Each: Cada

    “Each vegetable must be perfectly cut into pieces”


    17. - Melt: Derretir

    “You want them to melt”


    18-. Occur: Ocurra

    “For this to occur”


    19.- Embraced: Adoptar

    “When this technique is embraced”


    20. - Afterthought: Idea tardia

    “Often, ratatouille can be a sad and watery afterthought”


    21. - Rubbish: Basura

    “A ratatouille can be rubbish”


    22. - Boasts: Presume

    “Traditionally boasts fewer ingredients”


    23. - Relying mainly: Confiando principalmente / Foregoing: Precedente

    “Relying mainly on tomato and aubergine and foregoing peppers and


    courgettes”
    24. - Layered: En capas

    “It is layered and baked”

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