{"id":1098,"date":"2020-04-16T20:04:48","date_gmt":"2020-04-16T19:04:48","guid":{"rendered":"http:\/\/www.notnick.com\/cookbook\/?p=1098"},"modified":"2020-04-16T20:05:14","modified_gmt":"2020-04-16T19:05:14","slug":"ratatouille","status":"publish","type":"post","link":"https:\/\/www.notnick.com\/cookbook\/ratatouille\/","title":{"rendered":"Ratatouille"},"content":{"rendered":"\n<p>According to Google  &#8211; The\u00a0origin\u00a0of the dish is in the area around Provence and Nice. Originally, the word \u201c<strong>ratatouille<\/strong>\u201d means from 1778 a motley stew. &#8230; It is composed of pieces of cooked vegetables, especially eggplant, onions, zucchini, peppers and tomatoes, and garlic. (Thats Aubergine and Courgette to everyone speaking English). Here&#8217;s my version &#8211; but I think it changes a little every time I make it. <\/p>\n\n\n\n<p>4 Aubergine &#8211; 1cm dice<br>4 Courgettes &#8211; 1\/4 discs, 1cm length. deseeded)<br>2 onions &#8211; fine dice<br>2 cloves garlic (pressed\/minced)<br>6-ish mushrooms (closed cup)<br>2 red peppers <br>2 green peppers<br>2 cans tomatoes<br>1 tsp sugar<br>2 bay leaf<br>Basil, Oregano &#8211; fresh or dried. (or Italian mix)<br>salt to taste<\/p>\n\n\n\n<p>So &#8211; the ingredient list is a handy helper &#8211; no need to be exact here. Key to a good ratatouille (in my opinion) is getting the dice size right, so that it&#8217;s not too chunky, and cooks evenly. Ideally everything diced to circa 1cm &#8211; apart from the onion, which is more background sauce. Also &#8211; don&#8217;t overdo the tomato &#8211; it can overpower. Get all the ingredients n the pan, then just enough canned tomato to &#8216;wet up and make a sauce&#8217;. <\/p>\n\n\n\n<p>With a decent size pot &#8211; onion in first. fine dice. fry off till softened. Add peppers then courgettes, aubergines, mushrooms. sweat it all off till a little soft. add the remaining ingredients and stew for 15 mins. Might need a bit of water to wet up &#8211; not much, its a stew not a soup. Salt to taste finish with the herbs, taste and serve. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>According to Google &#8211; The\u00a0origin\u00a0of the dish is in the area around Provence and Nice. Originally, the word \u201cratatouille\u201d means from 1778 a motley stew. &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1098","post","type-post","status-publish","format-standard","hentry","category-side-dishes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/1098","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/comments?post=1098"}],"version-history":[{"count":3,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/1098\/revisions"}],"predecessor-version":[{"id":1101,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/1098\/revisions\/1101"}],"wp:attachment":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/media?parent=1098"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/categories?post=1098"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/tags?post=1098"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}