Vocabulary

 

 
 
 
 

Video

 

 
 
 
 

Transcript

 

It’s one of the best-known dishes in France and it’s pretty healthy, too!
With a real cornucopia of vegetables. Ratatouille is the favorite dish of
this culinary expert and she’s going to give us a great recipe.

Viktorija Todorovska, Food Teacher and Writer: “I love ratatouille. I eat ratatouille probably in the summertime at least five times a week.

My favorite thing about Ratatouille is that it can be served with almost anything: it can be vegan, vegetarian or it can be served with meat.

I’m Viktorija Todorovska, I write about food. I’m a cook and today I’ll show you how to make ratatouille, one of the specialties of Nice.”

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Nice is situated on the Mediterranean coast in Provence, France.

It’s said that ratatouille’s origins can be traced back to here – it was first served in the eighteenth century.

Viktorija Todorovska teaches classes at a culinary school – where ratatouille is one of the top recipes.

Viktorija Todorovska, Food Teacher and Writer: “What makes it so popular is that it uses all of the things that everybody here grows in their backyard,
and it’s kind of the flavor of the area.”

These are the ingredients:

• Eggplant
• Bell pepper
• Zucchini
• Tomato
• Red onion
• Garlic

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Viktorija Todorovska gets her vegetables at the market – it’s open six days a week.

The warm and dry climate of Provence means regional products are available here almost all year round.

Viktorija Todorovska, Food Teacher and Writer: “Ratatouille is all about ingredients. So you want to get the freshest, ripest ingredients you can, because that’s what gives the flavor.”

Viktorija Todorovska, Food Teacher and Writer: “So the first step is just to clean the vegetables and then chop them into more or less equal-size pieces. That way they will all, when you take a bite of ratatouille you’re getting a taste of each vegetable.”

Authentic ratatouille is made with “trumpet zucchini.”

Viktorija Todorovska, Food Teacher and Writer: “This is a courgette that only grows in Nice and in a small portion of Italy, next to the border, and it’s firmer in texture and stronger in flavor than regular zucchini.”

She roughly dices the red onion. And chops up the garlic super small.
The eggplant comes last, because it turns brown fast once you cut it up.

Viktorija Todorovska, Food Teacher and Writer: “Ratatouille always starts with what is a key ingredient in Niçois cooking and that’s extra-virgin olive oil.

You never put eggplant in cold oil because if you do the eggplant will
soak up all of the oil and it’ll be heavy, and you’ll have to keep adding more oil.

And she says it’s very important to cook and season each vegetable separately.

Viktorija Todorovska, Food Teacher and Writer: “I personally like to salt each ingredient separately, because then when you combine them, everything is correctly salted.”

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So what’s still missing?

Viktorija Todorovska, Food Teacher and Writer: “We’ll add either fresh tomatoes in the summer or tomato sauce in the winter. And then we’ll keep it at really low temperature, for about five to seven minutes.

The tomato sauce will bring them together and that’s what makes ratatouille ratatouille.

Mhhh, that is perfect!”

This vegetable dish can be served hot or cold and as a side dish to fish or meat. And Viktorija Todorovska has a special tip.

Viktorija Todorovska, Food Teacher and Writer: “She recommends making a ratatouille baguette sandwich with goat’s cheese.

Great for picknicks!

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Viktorija Todorovska, Food Teacher and Writer: “Now comes the real test.

Bon appétit!

Viktorija Todorovska, Food Teacher and Writer: “To me, this ratatouille proves that you can make it at any time of year. And if you choose good ingredients it reminds you of summer and sunshine and good weather and the beach.”

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Questions

 

Tomato. The French only eat bread, meat, and cheese. True or false?

Bell Pepper, Chili Pepper. Is ratatouille strictly a vegan dish?

Eggplant. Viktorija Todrovska is a television celebrity chef. Is this right or wrong? Is her favorite food croissants and crepe?

Zucchini, Squash. Is Nice located in the mountains of eastern France, along the border with Switzerland?

Turnip, Radish, Parsnip. The most most common dish at the culinary academy is filet minion, quiche, bouillabaisse, cassoulet, and truffles. Is this correct or incorrect?

Chives, Leeks, Spring Onion. To make ratatouille, do you have to go to a gourmet food store or delicatessen?

Onion, Garlic. Does Viktorija simply put the whole vegetables into a pot, add water and boil it until they are tender, or put them in an oven and roast the vegetables?

Mushrooms. Viktorija only eats ratatouille because her mother told her that she must eat her vegetables. What do you think?
 
 
 

Cabbage, Brussels Sprouts. Does your region or country have a dish similar to ratatouille? Describe its ingredients.

Parsley, Dill, Oregano. Do you or your friends enjoy cooking? Are you and your friends good cooks?

Potato, Sweet Potato. What are you favorite dishes? Are are some popular dishes in your region or country?

Celery. Are cooking shows popular? Are there any famous “celebrity” chefs?

Romaine Lettuce. International cuisine is popular in my city. Do you agree?

Spinach, Dandelions. What might happen in the future?

Pumpkin, Butternut Squash. What could or should people and businesses do?