Confit Byaldi Ratatouille

— Chef's Note —

"Last night, I experienced something new, an extraordinary meal from a singularly unexpected source." - Anton Ego

This is the actual recipe that inspired the animators of the movie Ratatouille and was published in the New York Times. It was originally cooked by Thomas Keller.

— Featured In —

♦︎ Ratatouille ♦︎


How to Make Confit Byaldi Ratatouille

— Ingredients —

zucchini
1 zucchini
Japanese eggplant
1 Japanese eggplant
yellow summer squash
1 yellow summer squash
Roma tomatoes
4 Roma tomatoes
garlic
1/2 tsp garlic
(minced)
olive oil
2 tsp olive oil
thyme
thyme
(leaves)
salt
salt
(as desired)
pepper
pepper
(as desired)
piperade
piperade
(see below)
vinaigrette
vinaigrette
(see below)

— Instructions —

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Slice zucchini, eggplant, summer squash, and tomatoes into thin (1/16 inch) rounds.
  3. Arrange rounds on top of the piperade mixture in the 8-inch pan. Rounds should overlap as in the pictures above and alternate in the order: tomato, summer squash, zucchini, eggplant.
  4. Continue until the pan has been filled with vegetables.
  5. Pour spoonfuls of vinaigrette evenly over the pan.
  6. Cover the entire pan with foil, and seal.
  7. Cook until soft (about 2 hours).
  8. Remove the foil from the pan and bake for 30 minutes more. (If the dish has become juicy, heat on medium-low until the juices have evaporated.)
  9. Place the pan under a heated broiler until browning occurs.
  10. Using a spatula, serve a quarter portion of the dish to each guest.
  11. As you serve, rotate the spatula in a right angle to guide the vegetable rounds into the shape of a fan.
  12. Using a spoon, dribble some of the extra vinaigrette around the byaldi for a gourmet finish.

How to Make Piperade

— Ingredients —

bell peppers
1/2 each of red, orange, and yellow bell peppers
extra virgin olive oil
2 tbsp extra virgin olive oil
garlic
1 tsp garlic
(minced)
onion
1/2 cup onion
(finely diced)
tomatoes
3 tomatoes
(peeled, seeded, and diced)
thyme
1 sprig thyme
parsley
1 sprig parsley
bay leaf
1/2 bay leaf
salt
salt
(as desired)

— Instructions —

  1. Preheat oven to 450 degrees F (232 degrees C).
  2. Remove the seeds and ribs from the pepper halves.
  3. Place pepper halves cut side down on a foil-lined sheet.
  4. Cook in oven until skin begins to peel (about 15 minutes).
  5. Remove from oven and let cool.
  6. Meanwhile, heat oil, garlic, and onion in a saucepan over low heat (about 8 minutes).
  7. Add diced tomatoes, thyme, parsley, and bay leaf.
  8. Cook over low heat until mixture is soft but has not browned, and most of the liquid has evaporated (about 10 minutes).
  9. Peel and mince pepper halves, and add to saucepan.
  10. Cook until mixture is softened through.
  11. Remove herbs from mixture and season with salt.
  12. Set aside one tablespoon of piperade for vinaigrette.
  13. Spoon the rest of the piperade into an 8-inch pan. Spread to cover the bottom of the pan.

How to Make Vinaigrette

— Ingredients —

piperade
1 tbsp piperade
extra virgin olive oil
1 tbsp extra virgin olive oil
balsamic vinegar
1 tsp balsamic vinegar
thyme
thyme
(as desired)
chervil
chervil
(as desired)
salt
salt
(as desired)
pepper
pepper
(as desired)

— Instructions —

  1. In a small bowl, combine all ingredients. Set aside.

— Gallery —