Ratatouille’s Ratatouille

Ratatouille’s Ratatouille aka Confit Byaldi

Yea this tastes absolutely insane. You need a mandolin realistically or some crazy good knife skills, its the ratatouille from that film with the rat where he teaches the ginger bloke how to cook well. You need patience and a fair bit of time but honestly it tastes absolutely divine. Portion size isn't huge so would recomend doing a job lot of it or have something on the side. I can't recommend anything right now cuz my pallette isn't good enough but it tastes lovely on its ones. It's an adapted version from Thomas Keller's recipe in NY Times.

The kit you will need is:

Blender of some kind
A tray to cook them in
Tin foil
All the normal stuff

There's three parts to this, the sauce (piperade), the vegetables and the vinaigrette.

Ingredients for 4 people (allegedly)

Piperade

2 Red Bellpeppers seeds and ribs removed
2 tablespoons Extra Virgin Olive Oil
1 teaspoon minced Garlic
125g finely diced Yellow Onion
340g Tomatoes
1 sprig Fresh Thyme
1 sprig Flat-leaf Parsley
½ a Bay Leaf
Salt to taste

Vegetables the first 4 vegetables need to be thinly sliced to the same thickness

1 Green Courgette thinly sliced
1 Yellow Courgette thinly sliced
1 Japanese Aubergine (if you can find one lol i had to find a thin aubergine, you want to match the diameter of the aubergines to the Courgette) thinly sliced
4 Tomatoes thinly sliced
½ teaspoon Minced Garlic
2 teaspoon Olive Oil
⅛ teaspoon Fresh Thyme Leaves
Salt and freshly ground Black Pepper

Vinaigrette

1 tbsp Extra Virgin Olive Oil
1 tsp Balsamic Vinegar
Thyme
Salt and freshly ground Black Pepper.

Recipe

To make the piperade, heat the oven to a fairly high heat, around 220°C for around 15 minutes, put the peppers and tomatoes skin side up and roast until charred. At this point the skin should just slide off. Peel them and chop loosely. Chop finely if not blending.
Fry the onions and garlic on a low heat, for about 8 minutes or until soft. Then add the tomatoes, thyme, parsley and a bay leaf, and their liquid for about 10 minutes. Do not let them brown. Add the pepper for a bit to soften, season with salt and remove the herbs. At this point if you want to blend until a thick liquid. For a more rustic feel leave them as is !
Heat the oven to low, maybe 140°C, and spread the piperade (steps 1 & 2) to the bottom of a baking dish.
From each side, lengthways or in a spiral your choice! Lay up the first four vegetables as the picture show below on top of the piperade. Repeat until the dish is filled ! You might not need all the veg!
Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle it all over your the vegetables, tightly sealing the baking dish with tin foil when done. Bake for 2 hours, then uncover and bake for a further 30 minutes recover if the vegetables are browning too much.
Mix the ingredients for the vinaigrette together, and once cooked, pour on top of you plated dish!

Layup of vegetables

Finally my g, you are done. Enjoy !

🐀👨🏻‍🍳

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