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Ratatouille & Meat balls

Hosted by a member of the Hamburg International Cooking Group
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Took place 2 months ago
Sat 29 Jun 18:00 - 23:30

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In France, ratatouille is a culinary specialty of Nice, also found throughout Provence. It exists in many countries under different names. It is a stew of various vegetables.

The word “ratatouille” comes from the Occitan ratatolha. It is also used in all languages, including English, ratatouille is also said Valentine in the south of France and piperade in the Basque country. With garlic, olives and onions, it is the “Bohemienne du Languedoc.” The origin of the dish is in the area around Provence and Nice. Originally, the word “ratatouille” means from Protected content motley stew. The abbreviation “rata” means, in military slang a mixture of beans and potatoes and mixed vegetables and fatty meat. The rata is in fact the basis of the military canteen, quick and easy to make.

It is composed of pieces of cooked vegetables, especially eggplant, onions, zucchini, peppers and tomatoes, and garlic. Like any recipe “generic” there is no precise recipe but guiding principles.

Ratatouille is usually served as a side dish, but can also be served as a main dish (when accompanied by rice or bread).

Traditionally, it is advisable to accompany these vegetables with a rosé wine from the vineyards of Provence or a red wine such as Vin de Pays d’Oc or a white wine, like St. Joseph ( AOC).