Chateaubriand. Ratatouille

CHATEAUBRIAND - France

400 g the beef meat - cuttings, salt, fat for zharenja, black pepper.

Known French writer Francois Reps de SHatobrian (1768-1848) has become famous for the many-sided nature - vital and political career, love to madam Rekame and the recipe of preparation of the beef meat with a vegetable garnish.

Carefully to eliminate from film meat, to wash out it and to dry. On a frying pan to unroll fat and to fry meat from different directions before formation of a brown crust (8-10 minutes). It is possible to fry it on a lattice over charcoal. Fried meat to salt and strew black pepper. Inside it should remain reddish and juicy. Fried meat should stand 10 minutes, only then it can be cut. As a garnish can serve: a fried potato, the stewed tomatoes cleared of a peel, mushrooms, a peas, carrots or an asparagus.

RATATOUILLE - France

3 pods of pepper, 3 eggplants, 3 small vegetable marrows, 4 tomatoes, 4 table spoons of an olive oil, 1 bulb, 1 zubchik garlic, salt, black pepper, 1/2 bay leaves, the cut greens of the parsley, grated cheese, oil.

This typical provincial dish which the Italian and Spanish kitchens have influenced. Figuratively the name is meant by “bad meal”, the ragout from eggplants and vegetables ”can be translated and as“. The eggplant makes an integral part of this dish, other components can vary depending on individual tastes and presence of vegetables.

Pepper to clear and cut ringlets. Eggplants to clear, cut lengthways on four parts, then to cut cubes. Vegetable marrows to clear and cut ringlets, tomatoes to clear of a thin skin and to cut on 8 segments.

Onions to cut, mix with the crushed garlic and to roast on razogretom an olive oil. To add vegetables, salt, black pepper, a bay leaf and to extinguish on slow fire. Ready weight to lay out in ware from the fire-resistant glass, oiled, to strew cheese, to water with oil and to bake before formation of a zolotisto-brown crust. To submit with a white loaf.