Ratatouille’s Confit Byaldi

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Nutritional information

5g
Protein
25g
Carbs
19g
Fat
275cal
Calories
353mg
Sodium
10g
Sugar

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Ratatouille’s Confit Byaldi

With Thomas Keller's suggestion

Features:
  • Gluten Free
  • Low carb
  • Vegan
Cuisine:

“When I picked up a layer of the byaldi and it compacted, I realized at that moment how the dish would come together.” The solution was fanning the vegetables out accordion-style.

  • 1 hr 15 mins
  • Serves 4
  • Easy

Ingredients

  • VEGETABLES

  • PIPERADE

  • SPICES

  • VINAIGRETTE

Directions

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Confit byaldi is a variation on the traditional French dish ratatouille by French chef Michel Guérard.

The original ratatouille recipe had the vegetables fried before baking. Since at least 1976, some French chefs have prepared the ratatouille vegetables in thin slices instead of the traditional rough-cut. Michel Guérard, in his book founding cuisine minceur (1976), recreated lighter versions of the traditional dishes of nouvelle cuisine. His recipe, Confit bayaldi, differed from ratatouille by not frying the vegetables, removing peppers and adding mushrooms.

American celebrity chef Thomas Keller first wrote about a dish he called “byaldi” in his 1999 cookbook, The French Laundry Cookbook. Keller’s variation of Guérard’s added two sauces: a tomato and peppers sauce at the bottom (pipérade), and a vinaigrette at the top. He served as food consultant to the Pixar film Ratatouille, allowing its producer, Brad Lewis, to intern for two days in the kitchen of his restaurant, The French Laundry. Lewis asked Keller how he would cook ratatouille if the most famous food critic in the world were to visit his restaurant. Keller decided he would make the ratatouille in confit byaldi form, and fan the vegetable rounds accordion-style with a palette knife.

In the following we’ll try to impersonate Remy from Ratatouille and  emulate the recipe as seen in the movie and suggested from Thomas Keller.

 

 

 

Sources: https://en.wikipedia.org/wiki/Confit_byaldi

Steps

1
Done
15 min

Starting Piperade

Heat oven to 450 degrees. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.

2
Done
20 mins

Finishing Piperade

Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. Season to taste with salt, and discard herbs. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.

3
Done
5 min

Starting Vegetables

For vegetables, heat oven to 275 degrees. Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that 1/4 inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; all vegetables may not be needed.

4
Done
60 min

Finishing Vegetables

Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well. Bake until vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for 30 minutes more. (Lightly cover with foil if it starts to brown.) If there is excess liquid in pan, place over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.)

5
Done
2 min

Prepping Vinaigrette

For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl.

6
Done

Serving

To serve, quickly heat broiler and place byaldi underneath until lightly browned. Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90 degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate. Serve hot.

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