- Prep Time: 1 hrs 30 mins
- Total Time: 4 hrs
- Servings: 4
About This Recipe"Remy's Ratatouille, from the movie, (by Thomas Keller, via NYT 6/13/07)"
- 1/2 red peppers, seeds and ribs removed
- 1/2 yellow peppers, seeds and ribs removed
- 1/2 orange bell peppers, seeds and ribs removed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic, minced
- 1/2 cup yellow onions, finely diced
- 3 tomatoes, peeled seeded, and finely diced, juices reserved ( about 12 ounces total weight)
- 1 sprig thyme
- 1 sprig flat leaf parsley
- 1/2 bay leaves
- kosher salt
- 1 zucchini, sliced in 1/16-inch rounds ( 4 to 5 ounces)
- 1 Japanese eggplants, sliced into 1/16-inch rounds ( 4 to 5 ounces)
- 1 yellow squash, sliced into 1/16-inch rounds ( 4 to 5 ounces)
- 4 roma tomatoes, sliced into 1/16-inch rounds
- 1/2 teaspoon garlic, minced
- 2 teaspoons olive oil
- 1/8 teaspoon thyme leaves
- kosher salt & freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- assorted fresh herbs ( thyme flowers, chervil, thyme)
- kosher salt & freshly ground black pepper
- For piperade, heat oven to 450 degrees. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.
- Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, 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 tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.
- For vegetables, heat oven to 275 degrees. Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that only 1/4 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 350-degree 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 (about 5 minutes on low). 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.
|plated ratatouille on Kimberly's nice plate|
I made the piperade sauce the night before because I wanted the flavors to meld more. I basically doubled the recipe by using whole roasted skin removed red, yellow, and orange bell peppers cut into 1/4 inch squares. A whole sweet onion also diced into 1/4 inch squares. 11 cloves of roasted garlic minced finely. A 28 oz can of Cento brand Chef's cut tomatoes (drained, liquid saved) . 5 sprigs of fresh thyme, 5 of fresh oregano, a whole bay leaf, and seat salt and black pepper to taste. I cooked the onions on a low heat until they were tender with no "bite" about 20 minutes and added the minced roasted garlic and continued on low for another 5-8 minutes. I then added the the cento tomatoes (the chef's cut are seedless), the thyme, oregano, and bay leaf and raised the temp to medium until they returned to a simmer and the lowered the heat again and let it go for about another 10 minutes and then added the diced roasted peppers. with about half of the reserved tomato liquid and cooked it until the peppers were tender and most of the liquid had evaporated.
Day two of the cook: preheat the oven to 275 degrees. I mandolined the zucchini (two small)and the yellow squash (three small) but ending up having to hand cut the eggplant (two chinese eggplants) and two red bell peppers all about an 1/8 of an inch thick. I spread the 3/4 of the piperade in the bottom of an 8.5 x 12.5 inch casserole dish and then layed the veggies alternating into the pan overlapping with a 1/4 inch or so exposed of each. (I'll do less next time. I ended up with a second 10 x 10 inch casserole dish).
|Yeah I forgot the vinaigrette drizzle...|