Translation of ratatouille in Spanish:

ratatouille

pisto, n.

Pronunciation /ˌrædəˈtui//ˌratəˈtwiː//ˌratəˈtuːi/

noun

  • 1

    (plato de berenjenas, tomates etc) pisto masculine
    • Think of it is a southern Spanish ratatouille - a layer of fried potatoes, aubergine and red peppers with a garlicky tomato sauce.
    • It was more like ratatouille, with tomatoes featuring quite heavily.
    • You could add slices of pickled walnuts, chopped olives and anchovies or leftover ratatouille.
    • Sam's will probably serve its ratatouille on grilled polenta, and Pomegranate will likely go for pasta; Soi has many non-meat entrées.
    • For the main course, I ordered a vegetable skewer, which comes served with ratatouille.
    • They come with your choice of baked potatoes, ratatouille or daily vegetables, and a choice of green peppercorn sauce or Caf de Paris butter.
    • Our main courses were served with ratatouille and pomme purée.
    • She was on the trail of kitchen-garden tomatoes for her ratatouille.
    • Tonight I made ratatouille and polenta, so apparently I'm a slightly poncey pirate.
    • I cook dinner - a Mexican styled ratatouille with a capsicum salad and brown rice.
    • My main course of langoustines were soft and succulent, served on a bed of confit of ratatouille and homemade pasta.
    • She cooked a meal of grilled chicken and vegetable ratatouille for the evening.
    • One of its typical dishes is a vegetable stew called ratatouille.
    • Ratatouille pancakes - stuff pancake with ratatouille adding a little smoked German sausage if you wish.
    • The rump steak was succulent and was served with creamy mash, although the overcooked ratatouille let the dish down.
    • The ratatouille filling consists of neatly shaped vegetables that are lightly cooked so it doesn't degenerate into a nondescript mess like many of its kind.
    • I've also seen tartines served with a side of cold ratatouille (this dish of zucchini, eggplant, tomato and pepper from Provence).
    • In the second recipe, oven-frying adds texture to the ingredients of the great French casserole, ratatouille.
    • Atlanta also serves a chicken sizzler and crêpes stuffed with ratatouille, all with a selection of breads.
    • As with any ratatouille, it tasted even better the next day and the day after that, so it's an ideal make-ahead dish.