Last week, i gave in and bought a mandolin slicer (it's beautiful!) that I've been wanting to get for the past month. And naturally had to use it to make something and what better than ratatouille or technically, confit byaldi. I've made this recipe several times, it is time consuming but well worth the wait. Of course I've added a few shortcuts here in there to take some of the time off. :) Here is the recipe, it was printed in the New York Times:
For Piperade:
- 1 1/2 red bell peppers, halved
- 2 tbs evoo
- 1 tsp minced garlic
- 1/2 c finely diced yellow onion
- 12 oz tomatoes peeled, de-seeded and juice reserved (here i just take a 28oz can of whole peeled plum tomatoes and mush them up...it works great and saves time!)
- sprig of thyme
- sprig of flat leafed parsley
- 1/2 a bay leaf
- kosher salt
- one japanese eggplant, one zucchini, one yellow squash, and four plum tomatoes
- 2 tsp evoo
- 1/2 tsp minced garlic
- 1/8 tsp fresh thyme leaves
- salt and pepper to season
- 1 tbs evoo
- 1 tsp balsamic vinegar
- asst fresh herbs (thyme, parsley, etc)
- reserved piperade
- salt and pepper to season
1. 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.
until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and
chop finely.
2. 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.
3. 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 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.
4. 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).
5. For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl.
6. To serve, heat broiler and place byaldi underneath until lightly browned. 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.
Yield: 4 servings
Before the baking
Ratatouille makes great leftovers!!! And the best way to eat this left over is in sandwich form!!!! It makes a simple but absolutely yummy sandwich: All you need is a french bread loaf, some cheese ( i like mozzarella), and your ratatouille. Toast the bread with the cheese till crispy and melted and then add you ratatouille and piperade (if you have any left):
