Skip to main content

Easy Ratatouille (Confit Byaldi)

Welcome back to Chez Chefpo! 
Today, we have an iconic dish: Confit Byaldi! If you haven't heard of it, this is the real name for the variation of ratatouille from the 2007 Pixar movie. Ratatouille in general is just a stew that contains many of the same ingredients as the confit byaldi, and it doesn't have to be sliced into such thin slices; in fact, it's often just chunks of the vegetables. From the movie, it seems like this dish is for the intense gourmets and that it's really hard to make. However, all it takes is a some precision with the knife and a little patience!

Easy Ratatouille (Confit Byaldi)


Makes a 8" by 5" oval dish

Ingredients:

  • 1/2 zucchini
  • 1/2 yellow squash
  • 1/2 Chinese eggplants (you'll want these because you want the size to be the same as the rest of the vegetables unless you have massive zucchinis and squash)
  • 2 roma tomatoes
  • 1/2 cup marinara sauce
  • Olive oil
  • Some herbs, like thyme
  • Salt and pepper

Directions:

  1. Thinly slice all the vegetables. You want the sizes and thicknesses to all be the same.
  2. In the dish, put the marinara sauce on the bottom.
  3. Then, place the vegetables in order around the dish in concentric ovals. If you use a rectangular pan, it's pretty much the same.
  4. Spray some olive oil on top of the beautiful mosaic that you just created.
  5. Add salt, pepper, and herbs to taste.
  6. Cover it up and bake in the oven at 375° for 50 to 60 minutes.
Note: Soak the sliced eggplant in water to prevent oxidization.

Not too hard, huh? It's just the cutting that be a little time consuming. Some people make their own sauce for the bottom with sweet bell peppers and that makes it a little more complicated. Now, this dish is sometimes considered to be a main dish, but it's also literally just vegetables. So feel free to serve it as a main dish, but we like to have it alongside some of the other food groups.
Mmm.. a balanced meal

Rectangular Ratatouille


-Chefpo

Comments

Popular posts from this blog

Tiramisu

Welcome back to Chez Chefpo!  Today, we've got a classic Italian dessert: Tiramisu! No twists on this one, this is your classic tiramisu that's about as traditional as it gets. In fact, it's truly comparable to the authentic tiramisu that you could find in Italy (more about this below)! While this is not the cheapest recipe, it is actually pretty easy and is definitely worth making because it is veramente delicioso! Tiramisu Makes one 7" by 9" pan Ingredients: Cream: 4 egg yolks 50 grams sugar 16 ounces Mascarpone cheese (preferably room temperature) 200 grams heavy whipping cream 2-3 tablespoons Kahlua* Coffee Mixture: 120 mL cooled espresso (if you don't have this, 2 tablespoons of espresso powder plus 120 mL of hot water will do) 2-3 tablespoons Kahlua* You will also need: 1 package, or about 24, lady fingers Cocoa powder to be dusted onto the top *If you don't have Kahlua, you can just use rum.  Here's a reference for some of the more special ingre...

Chocolate Chip Cookies

Welcome back!  Today, we have a recipe for the most iconic cookie ever: Chocolate Chip Cookies! Loaded with smooth chocolate, these cookies are an absolute treat that everyone is sure to love. Plus, this recipe's pretty easy to whip up quickly, so it's super convenient when you need to prepare something for a party or if you just want some indulgent snacks.  Chocolate Chip Cookies Makes 18 cookies Ingredients: 1 stick (1/2 cup) butter, softened 100 grams white sugar 75 grams brown sugar 1 teaspoon vanilla extract 1 large egg 1 1/2 cups (190 grams) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder (optional) 1/2 teaspoon sea salt 6 ounces chocolate chips or chunks Directions: In a mixing bowl, cream the butter with the white and brown sugar. Add in the vanilla extract and egg and mix. Sift the flour, baking soda, baking powder, and sea salt into the wet mixture. Mix this together, but don't overmix! Add the chocolate chips or chunks and mix. Let the cooki...

Fig Crème Fraîche Cake

Welcome back!  Today, we have a cake featuring an interesting fruit: the fig! Figs are typically eaten dried or in some processed form because they don't stay fresh for long, so making this dish out of fresh figs was quite nice. Once completed, the fig flavor blends in very well with the rest of the cake and creates a dessert that is flavorful but not overly rich. Fig Crème Fraîche Cake Makes a 9" cake Ingredients: 1/2 pound figs, quartered (if you have big figs, maybe 6-8 slices) 120 grams cake flour 50 grams almond flour 2 teaspoons baking powder 1/4 teaspoon salt 50 grams sugar 60 grams honey 120 grams crème fraîche 3 eggs 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1/2 cup melted butter Directions: In a bowl, sift in the dry ingredients (cake flour, almond flour, baking powder, and salt). Mix this together. In another bowl, put in the sugar, honey, and crème fraîche, and mix them together.  One add a time, add the eggs and mix thoroughly. Add in the vanilla ...