Ratatouille la Remy Recipe

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People often confuse Ratatouille and Confit Byaldi, mainly because of the movie “Ratatouille”. In truth, the dish in the movie, is not the same as the traditional French stew. It is actually a play of the Turkish dish “Imam Bayildi” by Chef Thomas Keller, created specially for the movie.

I have to warn you first, this is a rather time-consuming dish with a number of different steps and techniques involved. You may not want to attempt to plate like in movie, but the dish is still a fresh tasting and healthy. It would be good to make this over the weekend and keep it to have a great tasting side-dish over the week’s meals.

Confit Byaldi or Ratatouille a la Remy Recipe

Confit Byaldi or Ratatouille a la Remy Recipe

  • Equipment you'll need:
  • - Sharp Chef's Knife or Mandolin
  • - Medium-sized Pan or Skillet
  • - Oven
  • Ingredients for Piperade:
  • - Red Pepper - 1/2 a piece
  • - Yellow Pepper - 1/2 a piece
  • - Orange Pepper - 1/2 a piece
  • - Extra Virgin Olive Oil - 2 tablespoons
  • - Minced Garlic - 1 teaspoon
  • - Diced Yellow Onion - 1/2 cup
  • - Tomatoes - 3 Nos.
  • - Thyme - 1 sprig
  • - Italian Parsley - 1 sprig
  • - Bay leaf - 1/2 a peice
  • Ingredients for Vegetables:
  • - Zucchini - 1 nos
  • - Japanese Eggplant - 1 nos
  • - Yellow Squash - 1 nos
  • - Roma Tomatoes - 4 nos
  • - Minced Garlic - 1/2 teaspoon
  • - Olive Oil - 2 tablespoons
  • - Thyme Leaves - 1/8 teaspoon
  • - Salt and Pepper to taste
  • *Note: I just used half the amounts of vegetable and there was a lot of slices to work with, it helps to get everything of the same diameter as well.
  • Ingredients for the Vinaigrette:
  • - Extra Virgin Olive Oil - 1 tablespoon
  • - Balsamic Vinegar - 1 teaspoon
  • - Assorted fresh herbs (thyme flowers, chervil, thyme) *optional for plating purposes
  • - Salt and Pepper to taste
    Mise-En-Place:
    For Piperade:
  • - Remove seeds and skin of the peppers
  • - Remove seeds and skin of tomatoes
  • - Mince garlic
  • - Chop onions
  • For Vegetables:
  • - Slice vegetables to 1/16th of an inch thickness
  • *If you have a mandolin, now is a good time to bring it out.
  • Cooking:
    For Piperade:
  • - Add oil, garlic, and onion in medium skillet/pan over low heat
  • - Cook until very soft but not browned, about 8 minutes.
  • - Add tomatoes, 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 3 tablespoons of piperade and spread remainder in bottom of an 8-inch skillet or oven-safe dish.
  • For Vegetables:
  • - Heat oven to 130C.
  • - Starting from center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that ¼ 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.
  • - 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 350F oven until warm.)
  • For vinaigrette:
  • - Combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl.
  • - To serve, 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.

To be honest, I didn’t follow the instructions word for word, I used my cocotte to cook this so there wasn’t much space to fan out the vegetables. So I ended up stacking them up. I never had the opportunity to have Remy or Chef Keller cook the dish for me and have a taste so I am not certain what effects my deviation would have. BUT! The dish turned out great, the piperade tasted amazing, I swear you could just eat the piperade with spaghetti. And I finally got to try plating Ratatouille a la Remy, it wasn’t spot on, I missed out a few bits but it was all great fun.

This recipe was more of a dream fulfillment for me, ever since I watch Ratatouille, I’ve always wanted to do it. I hope I’m not alone and if you are like me, I hope this recipe will help get you going to do it!

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8 Comments

  1. Love the way it is served. Very elegant.

    Reply
    • Thanks! I wanted to replicate the plating in the movie but the top portion was impossible to do!

      Reply
  2. Oh did you plate the first dish yourself? Great job bro!

    Reply
    • Yep! I loved it, pity the drizzle of EVOO did not turn up in the picture.

      Reply
  3. how did you plate the ratouille? any technique?

    Reply
    • Hi Sean, I used a round pastry cutter (or you can use a round mould as well), line the slices along the sides of the mould and worked my way inwards. when you get used to handling it, you can work with a few slices of vegetables at a time to speed up the plating. To be honest, it’s pretty to look at but rather impractical to use as a restaurant dish.

      Reply
    • i mean restaurant plating*. it’s not a speedy enough to churn out as a restaurant menu item. maybe if you were to use it to impress someone special, that might be different.

      Reply
  4. Beautiful plating and great job!

    Reply

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