в PONS речника
ra·ta·touille [ˌrætəˈtwi:, Am -ˈtu:i] СЪЩ no pl
- ratatouille
- Ratatouille f o ср <-, -s>
"Гурме и гастрономия"
- Ratatouille
- ratatouille
PONS OpenDict
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едноезични примери (не са проверени от PONS редакцията)
Food matches suggested by the winery include everything from shrimp to spicy ratatouille, lobster and lamb.
calgaryherald.com Roasting is an easy technique for making ratatouille instead of cooking each of the vegetables on the stove-top.
www.huffingtonpost.ca The original ratatouille recipe had the vegetables fried before baking.
en.wikipedia.org It is similar to ratatouille and is usually served warm to accompany a dish or with a fried egg and bread.
en.wikipedia.org When ratatouille is used as a filling for savory crpes or to fill an omelette, the pieces are sometimes cut smaller than in the illustration.
en.wikipedia.org Примери от интернет (не са проверени от PONS редакцията)
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www.zurich.park.hyatt.ch legierte nage von celery and wild garlic, falafel, ratatouille
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Legierte Nage von Sellerie und Bärlauch mit Falafel und Ratatouille
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www.das-xantener-eck.de Braised leg of lamb in thyme sauce, served with ratatouille and garlic potatoes
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Geschmorte Lammkeule in Thymiansauce, dazu Ratatouille und Knoblauchkartoffeln
[...]Medallion of veal in basil infusion with bite-size ratatouille - STAUB
[...]Kalbfleisch mit Basilikumsud und kleinem Ratatouille - STAUB
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www.s-pfiff.at Zander fillet with ratatouille, with parsley potatoes
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Zanderfilet gebraten auf Ratatouille, mit Petersilerdäpfel
[...][...]
de.rendezvousenfrance.com As for the cuisine, the contrast is striking between the hearty mountain dishes (including gratins dauphinois, ravioles, rissoles, and creuzets d’Ecrins) and the light, perfumed dishes of Provençal and Mediterranean cuisine (ratatouille, aioli, pesto, bouillabaisse, bourride) that put a healthy dose of sunshine onto your plate.
[...]
In Sachen Küche bietet die Region Provence-Alpes-Côte d’Azur eine enorme Bandbreite zwischen den kraftvollen Gerichten des Gebirges (Gratin Dauphinois, Ravioles, Rissoles, Creuzet des Ecrins) und der leichten provenzalischen Art zu kochen (Ratatouille, Aïoli Pistou, Bouillabaisse, Bourride).