Ratatouille It is a very popular Provençal recipe in France. It is a dish that can be made with all kinds of vegetables. It almost always has tomato, aubergine, zucchini, peppers, onion and garlic.
For us to understand each other, in Castilla it would be a Pisto. It is a dish that is very widespread throughout the Mediterranean basin with slight variations: Samfaina or Xamfaine in Catalonia, Tumbet In mallorca, Capotana in Italy, Kaputana in Malta, Lecsó in Hungary, Bayaldi magnet in Turkey…
Three easy and quick baked recipes, to eat well without messing up
And it is in this last Turkish dish that the film’s advisory cook Ratatouille, the american chef Thomas keller, has been inspired to create the delicacy that leaves the soulless critic Antón Ego ecstatic.
The resulting dish has been called Confit Byaldi.
In 1976, the French chef Michel Guérard He already had a dish on his menu that he called Confit Byaldi. It differed from a traditional Ratatouille in that the vegetables were cut into thin discs instead of the traditional tacos. From here, when the film’s producers asked the famous American chef to prepare a ratatouille, he thought of making a version of Confit Byaldi.
And behold the Ratatouille recipe of the movie:
It consists of finely slicing the eggplant, tomato, zucchini, onion and peppers, and distributing them in layers on a baking sheet greased in olive oil. Season and flavor with Provençal herbs. All this in the oven until the vegetables are roasted but with a certain consistency.
To assemble the plate, the vegetable discs are arranged in the shape of a spiral staircase. A soft vinaigrette to dress and ready.
Enjoy your meal.
Via and photos | Wikipedia: Confit Byaldi More information | Wikipedia: Ratatouille Direct to the Palate | Ferrán Adrià participates in a cartoon film En Directo al Paladar | Ratatouille Chardonnay wine recalled before being marketed