Confit Byaldi (a.k.a. The “Ratatouille” Ratatouille)

Louiie Victa
Louiie Victa
October 27, 2021
While traditional ratatouille is prepared as a vegetable stew of fried eggplant, summer squash, and peppers, this version, known as confit byaldi, is the fancier version of the dish showcased in the Disney film Ratatouille. This recipe is based on one by Thomas Keller, who served as a consultant to Pixar in the creation of the film. His method involves placing thinly sliced vegetables accordion-style over a pepper sauce in a round dish and baking them together in the oven. (You can plate the dish individually by using a ring mold to arrange the delicately cooked vegetables onto a plate.) This dish usually requires a close eye to ensure perfection. But preparing this dish in the Anova Precision Oven is stress-free because you have complete control over the temperature and time. It’s a perfect way to use late summer vegetables and is great for entertaining.
Serves
8
Prep Time
00:30
Cook Time
01:25
Confit Byaldi (a.k.a. The “Ratatouille” Ratatouille)
5 (2)
226
Ingredients
2
red bell peppers
½
white onion, peeled
1 clove
garlic, peeled
6 Tbsp
extra-virgin olive oil, divided
6 large
Roma tomatoes, divided
½ cup
vegetable stock
½ cup
water
2 sprigs
rosemary, leaves stripped and finely chopped
2 sprigs
fresh thyme, leaves stripped
2
zucchini
2
yellow squash
2
Japanese eggplants
Kosher salt and freshly ground black pepper
1 Tbsp
sherry vinegar
Fresh parsley leaves, for garnish
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Top

2. Roast Vegetables

Rack
Coat the peppers, onion, and garlic with 1 tablespoon of the olive oil. Place on a sheet pan and transfer to the oven. Cook until the peppers are charred, about 10 minutes. Transfer to a bowl, cover and let sit for another 10 minutes
Roast Vegetables
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Top
00:10 Timer

3. Adjust the Oven for the Confit Byaldi

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 225°F
Heat: Rear

4. Make Pepper Sauce

Peel the skins from the peppers and remove and discard the stems and seeds. Transfer to a high-powered blender or food processor, along with the onion, garlic, 1 tablespoon olive oil, 2 of the tomatoes, the vegetable stock, water, half of the rosemary, and the thyme. Blend on high speed until very smooth and set aside.
Make Pepper Sauce

5. Blanch and Peel Tomatoes

Bring a pot of water to a boil. While the water heats, cut a small X in the bottom of the remaining 4 tomatoes. Once the water boils, add the tomatoes and boil until the skin just begins to peel off around the X, 30 seconds to 1 minute. (The riper the tomato, the shorter the boiling time should be.) Transfer to an ice bath and let cool completely. Once cool, remove the skin and discard.
Blanch and Peel Tomatoes

6. Slice Vegetables

Using a mandoline slicer or very sharp knife, slice the peeled tomatoes, zucchini, squash, and eggplant into 1/8-inch-thick slices. Cutting the vegetables into consistent, evenly thick slices ensures that they all cook at the same rate. Place the vegetables in separate piles on a large sheet pan.
Slice Vegetables

7. Assemble

Pour a layer of the pepper sauce across the bottom of a shallow roasting pan, round baking dish, paella pan, or two pie plates. Arrange the vegetables on top by shingling a slice of eggplant with a tomato, yellow squash, and zucchini, leaving less than 1/4 inch of vegetable visible between each slice. Continue this pattern around the edge of the dish. Once the outside of the dish has been lined with vegetables, repeat another layer inside. Continue until the dish is filled with vegetables.
 Sprinkle the remaining rosemary over the vegetables, along with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle another tablespoon of olive oil over the top.
Assemble

8. Cover with Parchment

Cut a round of parchment paper to just fit over the top of the vegetables. The parchment allows the vegetables to steam in their own juices, concentrating their flavor.
Cover with Parchment

9. Covered Cook

Rack
Transfer to the oven and cook until the vegetables are tender, about 1 hour.
Sous Vide Mode: Off
Steam: Off
Temp: 225°F
Heat: Rear
01:00 Timer

10. Uncovered Cook

Rack
Remove the parchment and continue to cook using the same settings until the vegetables are very soft and starting to brown on the top, 15 to 20 more minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 225°F
Heat: Rear
00:15 Timer

11. Make Vinaigrette

While the confit byaldi cooks, make a simple vinaigrette by whisking together the remaining 3 tablespoons olive oil with the sherry vinegar. Season to taste with salt and pepper.

12. Serve

Drizzle the finished confit byaldi with the vinaigrette and garnish with parsley. Serve straight from the baking dish or arrange the vegetables on individual plates using a ring mold.
Serve
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