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This recipe demonstrates how to make the elegant 'Confit Byaldi' featured in the movie Ratatouille, characterized by thinly sliced, shingled vegetables. The video also showcases three creative riffs: Rootatouille, Appletouille (dessert), and Breakfastouille, all utilizing the same beautiful layering technique.
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Prepare the vegetables by blanching tomatoes and slicing everything to 2mm thickness. → Cook and blend the sauce base using onions, peppers, garlic, and vegetable scraps. → Spread the sauce in a pan and shingle the sliced vegetables in a spiral pattern. → Cover with parchment paper and bake low and slow at 300°F (149°C). → Plate using a ring mold and garnish with herbs and olive oil.
Prepare the vegetables by blanching tomatoes and slicing everything to 2mm thickness. → Cook and blend the sauce base using onions, peppers, garlic, and vegetable scraps. → Spread the sauce in a pan and shingle the sliced vegetables in a spiral pattern. → Cover with parchment paper and bake low and slow at 300°F (149°C). → Plate using a ring mold and garnish with herbs and olive oil.
This recipe demonstrates how to make the elegant 'Confit Byaldi' featured in the movie Ratatouille, characterized by thinly sliced, shingled vegetables. The video also showcases three creative riffs: Rootatouille, Appletouille (dessert), and Breakfastouille, all utilizing the same beautiful layering technique.
【Pixar Ratatouille】Start by preparing the 'shingles'. Notch the bottom of the tomatoes with an 'X' and blanch them in boiling water for about 45 seconds.
【Pixar Ratatouille】Transfer tomatoes to an ice bath to stop the cooking, then peel off the skins.
【Pixar Ratatouille】Slice the peeled tomatoes with a sharp knife. Use a mandoline to slice the zucchini, squash, and eggplant into uniform rounds about 2mm thick. Reserve the end scraps for the sauce.
【Pixar Ratatouille】Make the sauce base. Sauté sliced onions, red bell peppers, garlic, and the vegetable scraps in olive oil over medium-low heat until 'jammy' and soft.
【Pixar Ratatouille】Blend the cooked vegetables with fresh rosemary, olive oil, salt, and pepper until completely smooth.
Uniformity is key: try to pick vegetables with similar diameters so the shingles line up perfectly.
Use a mandoline for efficiency and consistent thickness, but always use a hand guard for safety.
The parchment paper lid (cartouche) is essential as it traps steam to cook the vegetables while preventing the tops from browning too quickly.
Don't throw away the vegetable ends; they provide the bulk and flavor for the base sauce.
The 'low and slow' baking method ensures the vegetables are tender and the flavors are concentrated without burning.
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