Ratatouille
Vegetables arranged like dominoes, baked until melting.
Timing: 1h 30m
Ratatouille
Vegetables arranged like dominoes, baked until melting.
Timing: 1h 30m
Key move
Confit byaldi is not stew logic at all: slice the vegetables to the same thickness, shingle them tightly over piperade, cover so they steam and soften without collapsing, then uncover just long enough to glaze the edges instead of cooking everything into mush.
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The Setup
- Baking Dish9×13 inch
- Cutting Board
- Chef's Knife
The Mise en Place
3Your prep station before cooking begins
The Pantry (0/1)
Other (0/2)
My sauce is a little too thin, not rich enough.
Ah, that happens. The vegetables released a bit more liquid than expected. For next time, try reducing your piperade base a little longer to concentrate its flavor, or you can alwa…
My vegetables feel a little firm, not tender enough.
Don't worry, that's a common point with this dish. Remember, the 'confit' style is all about slow cooking until incredibly tender. If they're still a bit firm, just pop it back int…
Chef's Notes
Slice vegetables uniformly thin for even cooking and a beautiful presentation.
Roast the tomato sauce base briefly before assembling to deepen its flavor.
Serve hot with crusty bread or over polenta for a complete meal.
The tomato sauce can be made a day ahead and refrigerated.
The Method
THE SLICE
Time-sensitiveMandoline all vegetables to 1/8th inch (2mm) thick.
Vegetables are uniformly sliced to 1/8th inch thickness.
THE BED
Spread the Piperade sauce on the bottom of a baking dish.
The piperade sauce is evenly spread across the bottom of the baking dish.
THE SHINGLE
Arrange vegetable slices in an alternating spiral pattern. Pack them tight. They shrink when cooked.
Vegetable slices are tightly packed in an alternating spiral pattern.
THE STEAM-ROAST
Drizzle with vinaigrette (100 mL). Cover tightly with parchment paper (cartouche) or foil. BAKE at 275°F (135°C) for 2-3 hours.
The dish is covered and ready for baking.
THE GLACAGE
Remove cover. Broil for 5 mins to caramelize the edges slightly.
The edges of the vegetables are slightly caramelized.
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