Making Ratatouille. Pixar-Style Ratatouille (Confit Byaldi) скачать в хорошем качестве

Making Ratatouille. Pixar-Style Ratatouille (Confit Byaldi)

Welcome to a culinary journey inspired by the heartwarming Ratatouille story. Today, we're diving into a twist on tradition – Confit Byaldi Ratatouille. Ratatouille, rooted in the Occitan "ratatolha" and the simple act of "stirring," originates from the charming city of Nice, France. It's a blend of summer vegetables, including tomatoes, zucchini, bell peppers, eggplant, onions, garlic, and fragrant herbs like basil and herbes de Provence. But we're not making an ordinary Ratatouille today. We're taking cues from the culinary expertise of Thomas Keller, a chef whose influence even graced the screens of Ratatouille. His Confit Byaldi is a quiet revolution, a dish that respects tradition while introducing modern elegance. So, what makes Confit Byaldi special? We ditch the frying and opt for thin vegetable slices, a technique known in French kitchens since 1976. It all begins with a pipérade, a finely chopped blend of peppers, onions, tomatoes, garlic, and herbs, simmered to perfection. This pipérade serves as the base on which we artfully arrange slices of zucchini, squash, eggplant, onion and tomatoes. Slowly baked to tender perfection, the foil is lifted to reveal a subtle caramelization. Now, it's time to start. Have other dishes from movies or shows that you'd like us to recreate? Let me know in the comments below! Ingredients: For the Veggie Mixture (Piperade): 200 g (7 oz) Yellow onion, finely diced 100 g (3.5 oz) Carrot, diced 80 g (2.8 oz) Celery ribs, diced 200 g (7 oz) Red pepper, seeds and ribs removed, diced 200 g (7 oz) Orange/yellow/green pepper, seeds and ribs removed, diced 10 g (0.35 oz) Cayenne pepper, diced 15 g Garlic, minced or finely chopped 300 g (10 oz) Roma tomatoes, peeled and diced 1 pc Bouquet garni (3 sprigs thyme, 3 sprigs flat-leaf parsley, 1 bay leaf, tied together with kitchen string) 10 g (0.35 oz) Fresh basil leaves 30 g (1 oz) Extra-virgin olive oil Salt and black pepper, to taste 20 g (0.7 oz) Butter (optional) 1 g (0.04 oz) Herbes de Provence (optional) For the Vegetables: 300 g (10 oz) Green zucchini, sliced into 2.5mm (1/10 inch) rounds 300 g (10 oz) Yellow/white squash, sliced into 2.5mm (1/10 inch) rounds 200 g (7 oz) Eggplant, sliced into 2.5mm (1/10 inch) rounds 300 g (10 oz) Red onion, sliced into 2.5 mm (1/10 inch) rounds 350 g (12 oz) Roma tomatoes, sliced into 2.5mm (1/10 inch) rounds 15 g (0.5 oz) Garlic, minced 30 g (1 oz) Extra-virgin olive oil Salt and black pepper, to taste LINK TO FULL RECIPE: https://docs.google.com/document/d/1B... Music: Nighttime Stroll by E's Jammy Jams Creative Commons — Attribution 3.0 Unported— CC BY 3.0 https://creativecommons.org/licenses/... Music provided by FreeMusic109 Soul and Mind by E's Jammy Jams Creative Commons — Attribution 3.0 Unported— CC BY 3.0 https://creativecommons.org/licenses/... Music provided by FreeMusic109