Confit Byaldi (a.k.a. The “Ratatouille” Ratatouille)
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
4 (4)
598
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
2 sprigs
rosemary, leaves stripped and finely chopped
2 sprigs
fresh thyme, leaves stripped
Kosher salt and freshly ground black pepper
2
zucchini
2
yellow squash
2
Japanese eggplants
1 Tbsp
sherry vinegar
Fresh parsley leaves, for garnish
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: Off
Steam: Off
Temp: 450°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 garlic has browned, about 5 minutes. Remove the garlic and continue to cook the peppers and onion until the peppers are charred, about 5 more minutes. Transfer to a bowl, cover and let sit for another 10 minutes
Sous Vide Mode: Off
Steam: Off
Temp: 450°F
Heat: Top
00:05 Timer
3. Adjust the Oven for the Confit Byaldi
Rack
Sous Vide Mode: Off
Steam: 50%
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, half of the rosemary, and the thyme. Blend on high speed until very smooth. Season to taste with salt and set aside.
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.
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.
7. Assemble
Pour a layer of the pepper sauce across the bottom of a 9- by 13-inch baking dish or 12-inch paella pan.
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.
8. Steam Cook
Rack
Transfer to the oven and cook until the vegetables are tender, about 1 hour.
Sous Vide Mode: Off
Steam: 50%
Temp: 225°F
Heat: Rear
01:00 Timer
9. Dry Bake
Rack
Continue to cook without steam 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
10. 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.
11. 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.
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