Ludo Lefebvre’s Ultimate Ratatouille

In his new cooking series, shared exclusively with Food & Wine, French chef and L.A. restaurateur Ludo Lefebvre demos one of his favorite easy recipes. For the full recipe to this flavorful Ratatouille, click here.

Read the transcript of this video
[MUSIC] [FOREIGN] I'm going to make today Ratatouille. Ratatouille is one of my favorite dish to do. [SOUND] Sabotage some flour and sugar in my Ratatouille. Make sure before you cook, always clean your cutting board Okay, there's a lot of different ways to do ratatouille. And we'll want to do something more easy for you at home. Of course, we have a lot of vegetables from the farmers market. We'll use eggplant, bell pepper, zucchini. Ratatouille is like a symphony of flavor and color. It's a lot of different textures of vegetables in your mouth. It's like a symphony. A lot of things go on over there, boom. So, first, we are going to dice two eggplant. Easy way to cut the eggplant, not like this, where you can cut yourself. Like this is more safe. Do a big dice, now turn. Why? Because I don't want to use the seed. So no seed. When you walk into a very high end restaurant in France, like a 3 star Michelin restaurant, And you do a ratatouille, it's a nightmare. Big dice. You are traumatized about ratatouille. I lost a lot of money because you know why? I was in therapy and therapy was very expensive. Therapy about the Ratatouille. It was insane. Thank god now we have a good, funny movie about ratatouille. So of course a good quality of olive oil. Be generous. We'll get to use also some bell pepper. So something, just dice it. When you work some fancy restaurant, we are cooking all the vegetables separately. Really comfy. And then after, we put them together. So I'm putting my eggplant here. I want the eggplant to get a beautiful coloration. Almost be confit, okay? I'm gonna use a little garlic, guys, okay? I think it's good to try to cook them a little bit separately. But I do them in the same pot, not separate pot. Why? Because I'm at home, it's too much work and too much cleaning. Now I am going to add my bell pepper. Stir. In the meantime, I am to chop my spring onions, not too thin. I am going lower a little bit my flame. I am going to be a little bit more gentle now. Now I am going to add my onions. Okay? I'm gonna cut my tomatoes. Now I'm going to add the chopped garlic. So what we can do with the garlic? Smash it for little pieces. Now we're going to put the tomato. Okay? See? You can hear the different sound, how it just changed. [SOUND] When it's just cook a little bit, five minutes. In the meantime, I'm going to cut my zucchini. We're gonna do a dice. Ratatouille is a summer dish. That's really all the vegetables we use during the summer. You cannot do a good ratatouille in the winter. There's our squash, boom. I will [UNKNOWN]. I'm gonna put a little bit of bay leaves. I'll put a little branch of rosemary More olive oil. A touch of fleur de sel. See that? Look at this. That is beautiful. Cook that for at least 20 minutes. I'm going to serve the ratatouille today with a little poached eggs on the top of the ratatouille. What I do before poaching the eggs, I crack my eggs in a little container. Because I want to make sure I'm not going to wreck the yolk. Just delicately open it, et voila! So what I do, I take a whisk, spin the water, those eggs just here in the middle. Up, quick! Spoon with hole and then wait for the sheet. Poach eggs for two to three minutes. You can judge. Now and I'll out my eggs here. Now we're going to finish our ratatouille. Here we go look at this listen to that. Listen the sound of the vegetable cooking in the pot look at the color. I wish you can smell that too I'm excited. Some Thai Basil and off here. Again we stir. You can eat the ratatouille hot, cold [UNKNOWN] says ratatouille is better when it's like one day old. I will eat the ratatouli and poached eggs for breakfast with a good piece of bread yeah I will do that yep. [SOUND] Why? This is a fancy restaurant we take up all these things here. You put your eggs like this here. Finishing oil on top, a little bit basil, there can always be a little more frou frou. Flower of rosemary. Boom. That's it. Ratatouille with Poached Egg. Et voila. Explosion of egg yolk here. Et bon appetit. [MUSIC] [NOISE] [BLANK_AUDIO]
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Ludo Lefebvre’s Ultimate Ratatouille