Ratatouille – A Tuscan-Style Spicy Ratatouille

The word “ratatouille” evokes images of a beef stew we used to love as kids: sausage, potatoes, onion, and bell peppers simmered in wine and herbs. In some ways, ratatouille reminds us of home…and of our childhoods. But it’s also become a symbol of the contemporary globalized world — it’s a symbol of an immigrant’s struggle to find a home. In any given moment, there are as many versions of ratatouille as there are cultures. Spanish, Italian, and Greek immigrants create their own variations on this theme. In this version, we take the flavors of Italy and combine them with the flavors of France. The result is a spicy, flavorful version of ratatouille.

What is ratatouille?

Ratatouille is a famous French dish made with vegetables, meat, and the ever-useful (and delicious) herbs and spices.

The dish is named after the town of Ratisbon in the Bavarian Alps, where the first ratatouille was made by an Italian immigrant couple in 1978.

You might have eaten ratatouille as a kid. It was probably a stuffed pepper or a squashed vegetable. In this dish, the vegetables are stuffed with seasoned rice, similar to couscous, and then roasted. The rice gets a rich, brown color and a spicy kick from the peppers, onions, and spices. The dish is then garnished with fresh herbs and nuts.

Tuscan-Style Spicy Ratatouille

Tuscan-Style Spicy Ratatouille is a variation on the classic dish. Instead of relying on pork for flavor, the recipe uses a blend of pork, beef, and venison. The meat for this dish is typically Brazilian or Polish. To make the dish a little less tomato-sauce-y, the tomatoes are replaced with fresh spices such as cayenne, coriander, and paprika. One of the key ingredients in this dish is red wine. Although white (or rose) wine is acceptable, the smoky, spicy flavor of red wine can be difficult to match.

Moroccan-Spiced Ratatouille

Moroccan-Spiced Ratatouille is one of the most popular versions of the dish. The original recipe calls for lamb, but in this version, we use veal. The lamb is replaced with a complex spice combination that includes cinnamon, allspice, cloves, and cumin. The combination of spices in this dish is very complex, and it takes the cook’s mind and nose a while to get used to. The dish is finished with a drizzle of oil and a droplet of sweet and savory yogurt.

Sicilian-Spiced Ratatouille

Sicilian-Spiced Ratatouille is one of the more unusual variations on the theme. The original recipe calls for Italian sausage, but this recipe uses chorizo. The Italian sausage is replaced with a complex combination of spices, including oregano, basil, and sugar. The final dish is seasoned tomatoes with a hint of sweetness, and then finished with a sprinkle of vinegar.

Greek-Spiced Ratatouille

The most common version of Greek-Spiced Ratatouille is the classic recipe, often served with tzatziki. This recipe substitutes the sour cucumber for the tangy yogurt and the sweet and spicy peppers for the salted eggplant. The dish is finished with a drizzle of olive oil and a sprinkle of fresh parsley.

Conclusion

The term ratatouille is often applied to a dish made from a union of various vegetables and herbs from various cultures. The origins of this dish are disputed, but it is believed to have been created by an Italian couple as a way to make friends with their new neighbors in France.

In many ways, ratatouille is a celebration of internationalism — it’s a celebration of the idea that different cultures can and should create delicious foods together.

In this particular version of ratatouille, the flavors of France, Italy, and the Mediterranean come together to create a truly wonderful dish.