Confit Byaldi

Louiie Victa
Louiie Victa
December 1, 2020
Confit Byaldi is a dish that makes an appearance in the beloved Disney film, Ratatouille. Traditionally Ratatouille is a vegetable stew made of tomatoes, eggplants, zucchini, yellow squash and peppers. It’s a perfect way to use late summer vegetables, and is usually cooked on a stove. This “Hollywood” version was made by Celebrity Chef Thomas Keller, who served as a consultant to Pixar. His method, involves placing thinly sliced vegetables accordion style and baking them together in one pan. It’s a perfect dish to bring to pot luck gatherings because of it’s elegant presentation. But you can also plate it individually by using a ring mold to arrange the delicately cooked vegetables onto a plate. 
 Ratatouille is traditionally cooked on a stove and relies on timing to ensure all vegetables are not overcooked and mushy. Cooking Confit Byaldi, (or anything confit for that matter) in the Anova Precision Oven is trouble free because you have complete control over the temperature and time. You’re always guaranteed consistent chef approved results! 

Serves
8
Prep Time
00:30
Cook Time
01:15
Confit Byaldi
5 (2)
50
Ingredients
6
Large Roma Tomatoes, divided
2
Red bell peppers, left whole
½ cup
Vegetable stock
½ cup
Water
2 Sprigs
Rosemary, picked and chopped
1 Clove
Garlic
½
White onion
3 Tbsp
Olive oil, divided
2
Medium zucchini
2
Yellow squash
2
Japanese eggplants
1 tsp
Kosher salt
½ tsp
Fresh ground pepper
Torn parsley leaves for garnish
3 Tbsp
Olive oil for vinaigrette
1 Tbsp
Sherry Vinegar for vinaigrette
Steps

1. Roast Red Pepper onion and garlic.

Lightly oil and roast two Red Bell Peppers, onions and garlic clove in the Oven at 375F 0% steam using the topmost rack. You want to use the top broiler function so the skins can char. Remove from oven, place in bowl and cover with plastic wrap for 5-10 minutes, until softened.
Roast Red Pepper onion and garlic.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Top

2. Red Pepper timer

Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Top
00:10 Timer

3. Assemble red pepper sauce.

Peel off skins and place in a high-powered blender or food processor, along with 2 tomatoes, the picked leaves of one rosemary sprig, thyme, roasted garlic and onion, vegetable stock, water, and 1 tablespoon olive oil. Blend on high speed until completely smooth.
Assemble red pepper sauce.

4. Blanch and peel tomatoes.

Peel 4 Tomatoes by scoring a small X in the bottom and plunging them in a pot of boiling water. If your tomatoes are pretty ripe, you want to keep them in hot water for less than 30 seconds. If they’re a bit unripe, keep them in there longer but don’t go beyond 1 minute. Remove immediately and place in the ice bath, and allow to cool completely. Set aside.
Blanch and peel tomatoes.

5. Cut vegetables.

Cut tomatoes into 1/8 inch thick slices with a knife or a mandolin and set aside. Cut zucchini, yellow squash and eggplants into 1/8 inch thick slices as well. The key here is cutting the vegetables into even thickness so that they all cook at the same rate. Keep cut vegetables separate on a large parchment lined baking sheet.
Cut vegetables.

6. Preheat oven for Confit Byaldi.

Preheat Oven to 225F, 0% steam.
Sous Vide Mode: Off
Steam: Off
Temp: 225°F
Heat: Rear

7. Assemble dish.

In a shallow roaster, casserole or Paella pan (you can also use a pie pan or two), pour a layer of the roasted pepper sauce and spread evenly in the bottom. Arrange vegetables on top by shingling the eggplant, followed by tomato, yellow squash, and green squash - continuing the pattern around the edge of the roaster, letting each slice stick out less than 1/4-inch from underneath the following slice. Once the outside of the roaster has been lined with vegetables, repeat another layer inside, and continue until roaster is filled with patterned vegetables.
Assemble dish.

8. Cover with parchment.

Finely chop remaining rosemary, and sprinkle over top with 1 tablespoon olive oil, salt, and pepper. Cut a piece of parchment paper to the size of the roaster, place on top of vegetables. This allows the vegetables to steam in its own juices by creating a “smaller” environment during the cook.
Cover with parchment.

9. Cook Confit Byaldi in Oven

Roast the Confit Byaldi for about an hour total and check vegetables for tenderness. Remove the parchment paper at the 1 hour mark and continue baking for about 15-20 minutes so that the vegetables get a “roasted” finish. Once vegetables are completely softened but still hold their shape, remove from the oven.
Sous Vide Mode: Off
Steam: Off
Temp: 225°F
Heat: Rear
01:15 Timer

10. Finishing steps.

If serving pot luck style, keep the vegetables in the casserole or baking dish and serve the remaining red pepper sauce on the side. Drizzle with a broken vinaigrette of olive oil and sherry vinegar. Garnish with torn parsley leaves. If plating individually, use a ring mold and fill widthwise with vegetables stacked vertically. Place a layer of vegetables staggered horizontally over top, and slowly remove ring mold. Spoon remaining pepper sauce in a circle around stacked vegetables. Drizzle sherry vinaigrette over vegetables. Serve and Enjoy!
Finishing steps.
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