| 释义 |
‖ ratatouille|ratatuj, rɑːtɑːˈtuːɪ|
[Fr.: the final element is app. f. touiller to stir up.]
†a. A ragout.
b. In full, ratatouille niçoise: a dish, originating in Nice, consisting of aubergines, tomatoes, onions, peppers, and other ingredients stewed in olive oil.
1877Cassell's Dict. Cookery 717/2 Ratatouville [sic]. This is a popular French method of making a savoury dish out of the remains of cold meat. 1946F. M. Farmer Boston Cooking-School Cook Bk. (ed. 8) 472 Ratatouille Niçoise... Place in shallow baking dish, sprinkle with cheese and brown under the broiler. 1950E. David Bk. Mediterranean Food 125 Ratatouille is a Provençal ragoût of vegetables, usually pimentos, onions, tomatoes and aubergines, stewed very slowly in oil. 1956L. McIntosh Oxford Folly 36 She prepared a ratatouille of aubergines, peppers, tomatoes, onions, and, of course, garlic. It was the only foreign dish she knew. 1960E. David French Provincial Cooking 242 Ratatouille Niçoise. Aubergines, tomatoes, onions and peppers stewed in oil. 1969Times Lit. Suppl. 25 Dec. 1465/3 On the Riviera, the liberator's cause is seen as a distant grey dream, so easily dulled by ratatouille and red wine. 1973R. Littell Defection A. J. Lewinter iv. 26, I have some cold ratatouille in the fridge. |