Ratatouille (Classic and Modern Versions)
Chef Martino Ruggieri, together with his team at the three-Michelin-starred Pavillon Ledoyen restaurant in Paris, presents two versions of Ratatouille: the classic, slow-stewed version and the modern, visually stunning version made famous by the Pixar film.
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🍳 Cooking Flow
For the classic version: dice the vegetables, cook them separately, and slow-stew them in the oven in a cocotte for 2-3 hours. → For the modern version: prepare a smooth tomato and onion sauce and spread it on the bottom of a baking dish. → Thinly slice the eggplants, zucchini, and tomatoes into rounds using a slicer and season them with salt, herbs, and oil. → Arrange the vegetables in a spiral pattern over the tomato sauce, starting from the outside and working inward. → Pat dry any excess moisture and bake at 150°C for approximately 30 minutes.
Cooking Steps
Brief Cooking Order
For the classic version: dice the vegetables, cook them separately, and slow-stew them in the oven in a cocotte for 2-3 hours. → For the modern version: prepare a smooth tomato and onion sauce and spread it on the bottom of a baking dish. → Thinly slice the eggplants, zucchini, and tomatoes into rounds using a slicer and season them with salt, herbs, and oil. → Arrange the vegetables in a spiral pattern over the tomato sauce, starting from the outside and working inward. → Pat dry any excess moisture and bake at 150°C for approximately 30 minutes.
Introduction
Chef Martino Ruggieri, together with his team at the three-Michelin-starred Pavillon Ledoyen restaurant in Paris, presents two versions of Ratatouille: the classic, slow-stewed version and the modern, visually stunning version made famous by the Pixar film.
Step 1
【Classic】 Finely dice the onions (soffritto) and start sautéing them in a pan with a generous drizzle of olive oil.
Step 2
【Classic】 Cut the fresh tomatoes into small pieces and cook them in a separate pot until reduced to a sauce, then add them to the stewed onions.
Step 3
【Classic】 Dice the zucchini, eggplants, and bell peppers into medium-sized cubes.
Step 4
【Classic】 Sauté the zucchini, eggplants, and bell peppers separately in different pans with olive oil to preserve their texture and eliminate excess moisture.
Step 5
【Classic】 Blend the tomato and onion sauce together with a few fresh basil leaves to make it smooth and fragrant.
Ingredients List
Important Notes
Cooking the vegetables separately in the classic version prevents a 'boiled' texture and allows for the proper removal of excess water from each vegetable. 💡
Using a slicer ensures perfectly uniform thickness for all vegetables, guaranteeing even cooking. 🎯
It is advisable to slice and season the vegetables one day in advance to allow for the natural release of vegetation water. ⏱️
The modern ratatouille is served directly in the baking dish at the center of the table, with no plating required. 🍳
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