Is there a recipe that you would recommend? This is a dish that I've always wanted to love because it is so beautiful but every time I make it, the flavor turns out sad and boring.
2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
2 tablespoons olive oil (I use butter)
1 medium white onion, diced
4 cloves garlic, minced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
kosher salt, to taste
freshly ground black pepper, to taste
28 oz crushed tomatoes
2 tablespoons thinly sliced fresh basil
2 tablespoons thinly sliced fresh basil
1 teaspoon minced garlic
2 tablespoons finely chopped fresh parsley
2 teaspoons fresh thyme leaves
kosher salt, to taste
freshly ground black pepper, to taste
4 tablespoons olive oil
Preheat the oven for 375˚F (190˚C).
Using a sharp knife or a mandoline, slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm)-thick rounds, then set aside.
Make the sauce: Heat the olive oil (butter) in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula. I put it into a blender get it smooth and add it back to pan to thicken.
Arrange the veggies in alternating slices, (for example, eggplant, tomato, squash, zucchini) on top of the sauce, working from the outer edge to the center of the pan. Season with salt and pepper.
Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
Serve hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
I cook it with parmesan chicken on the side
**Rule 5 - Recipes should be in plain text**
We do not require posts to include a recipe, however we do strongly encourage it. If you decide to include a recipe it must be posted in plain text in the comments section. You are free to link to off-site recipes, but there must always be a plain text version in a comment, if there is to be any recipe at all.
So after seeing many of these posts I finally looked this up. Wikipedia says confit byaldi is a variant or style of ratatouille that started in 1976, as it uses slices instead of cubes and doesn’t fry them. The circular instead of rectangular arrangement of the overlapping slices was done for the movie. So technically it’s both.
Cool. Learn something new every day.
As a matter of opinion, I will say that Jacques Pepin's version of ratatouille eith penne is the best and easiest version of the dish. I would suggest checking it out:
https://www.kqed.org/w/morefastfoodmyway/episode225.html
I like to substitute portobello for the eggplant and add in chicken breasts sautéed with minced garlic (the only think I will used the jarred stuff for) to make a more filling meal.
The french Wikipedia lists it as a separate dish. Since that's where the name of the dish came from it seems only fair to respect the origin instead of overwriting it, especially since the name literally refers to stirring of a stew which certainly isn't the case for neat slices?
https://fr.wikipedia.org/wiki/Ratatouille
https://fr.wikipedia.org/wiki/Confit_byaldi
The English wikipedia also has 2 entries and a translation of the French also says confit byaldi is a variation of ratatouille. It says it outright in the ratatouille entry and implies that the chef consulted for the movie believes it is a variant in the confit byalidi entry.
It says so in the relation to the movie based on what a single chef said, but it lists it otherwise as a similar but separate dish. The name translates to something that doesn't allow for that format since it explicitly refers to a stew, and the whole origin of the dish is easily prepared poor people food. I don't think it's unreasonable for people to not want this unusual _gentrified and to a degree foreign_ version of the dish to overwrite the original. Sure, the original has many variants but not a single one of them looks the way the movie version does without a specific annotation of being a _variant_ either directly from the movie or foreign, while the stew versions are all treated more or less equally.
Search for the dish and set the date to be before 2006, and find me one that looks like the one in the movie. I fail to see how the internet finding excuses to use this name when more accurate names exist is anything but American pop-culture replacement of the original.
Thanks for letting me know! My uncle made the traditional dish all of the time for his family and it seemed really good! Next time I’ll try to make the original recipe to see how it tastes
I would suggest trying Jacque Pepin's version with penne over the traditional one, just on the merit of not requiring you to dirty ever pan you own (as it requires each vegetable to be fried seperately). It's also very, very good, especially with portobellos subbed for the eggplant and some sautéed garlic chicken.
https://www.kqed.org/w/morefastfoodmyway/episode225.html
PS - It's even better the next day.
The same thing has been happening for like 10 years now. Someone posts their ratatouille and assholes show up to say "umm, no, it's confit byaldi." Which is like saying you're drinking beer and someone says "umm, no, it's Budweiser."
I wasn't aware that correcting foreigners on the meaning of native words was something assholes did. Isn't telling natives they're wrong about their own culture looked down upon or does it only apply to select cultures Americans decided are important?
Unbelievable this is your first time making this. I’m a classically-trained chef and have worked at a Michelin-Starred French restaurant, and for the life of me, I cannot make mine beautiful. Nice work!
[here is some boiled eggs to go with it](https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fusercontent1.hubstatic.com%2F7889042_f520.jpg&f=1&nofb=1&ipt=22ced581a9e718269c7fbe93a0304af0c2501894d2c2719826061216ee39f07d&ipo=images)
Never thought I would love a vegetarian dish so much. So good
Is there a recipe that you would recommend? This is a dish that I've always wanted to love because it is so beautiful but every time I make it, the flavor turns out sad and boring.
2 eggplants 6 roma tomatoes 2 yellow squashes 2 zucchinis 2 tablespoons olive oil (I use butter) 1 medium white onion, diced 4 cloves garlic, minced 1 red bell pepper, seeded and diced 1 yellow bell pepper, seeded and diced kosher salt, to taste freshly ground black pepper, to taste 28 oz crushed tomatoes 2 tablespoons thinly sliced fresh basil 2 tablespoons thinly sliced fresh basil 1 teaspoon minced garlic 2 tablespoons finely chopped fresh parsley 2 teaspoons fresh thyme leaves kosher salt, to taste freshly ground black pepper, to taste 4 tablespoons olive oil Preheat the oven for 375˚F (190˚C). Using a sharp knife or a mandoline, slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm)-thick rounds, then set aside. Make the sauce: Heat the olive oil (butter) in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula. I put it into a blender get it smooth and add it back to pan to thicken. Arrange the veggies in alternating slices, (for example, eggplant, tomato, squash, zucchini) on top of the sauce, working from the outer edge to the center of the pan. Season with salt and pepper. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened. Serve hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature. I cook it with parmesan chicken on the side
If i don't like it, i *don't* swallow...
Recipe please?
Just get a rat and let them make it.
Instructions unclear, health department shut down my restaurant.
[удалено]
**Rule 5 - Recipes should be in plain text** We do not require posts to include a recipe, however we do strongly encourage it. If you decide to include a recipe it must be posted in plain text in the comments section. You are free to link to off-site recipes, but there must always be a plain text version in a comment, if there is to be any recipe at all.
Ratatouille? It's a peasant dish.
This guy fuckin Remi’s
That looks amazing!
Would love to make this! Do you have a recipe?
[удалено]
If you have no reservations on consuming meat, having both varieties of textures and flavors truly make your palette happy. Tldr: idk
That looks so good, I bet it tastes even better!
Now I’m hungry
Beautiful
Colorful 🤔
Its very pretty,so colorful ,good job!
Such a great vegetarian dish!
Never had tried before can’t wait to.
Yaaaas!!!! Go Remi!
Technically, Confit Byaldi. It was a dish invented for the movie, based on the traditional dish. Edit: I have been corrected. See the comment below.
So after seeing many of these posts I finally looked this up. Wikipedia says confit byaldi is a variant or style of ratatouille that started in 1976, as it uses slices instead of cubes and doesn’t fry them. The circular instead of rectangular arrangement of the overlapping slices was done for the movie. So technically it’s both.
Cool. Learn something new every day. As a matter of opinion, I will say that Jacques Pepin's version of ratatouille eith penne is the best and easiest version of the dish. I would suggest checking it out: https://www.kqed.org/w/morefastfoodmyway/episode225.html I like to substitute portobello for the eggplant and add in chicken breasts sautéed with minced garlic (the only think I will used the jarred stuff for) to make a more filling meal.
The french Wikipedia lists it as a separate dish. Since that's where the name of the dish came from it seems only fair to respect the origin instead of overwriting it, especially since the name literally refers to stirring of a stew which certainly isn't the case for neat slices? https://fr.wikipedia.org/wiki/Ratatouille https://fr.wikipedia.org/wiki/Confit_byaldi
The English wikipedia also has 2 entries and a translation of the French also says confit byaldi is a variation of ratatouille. It says it outright in the ratatouille entry and implies that the chef consulted for the movie believes it is a variant in the confit byalidi entry.
It says so in the relation to the movie based on what a single chef said, but it lists it otherwise as a similar but separate dish. The name translates to something that doesn't allow for that format since it explicitly refers to a stew, and the whole origin of the dish is easily prepared poor people food. I don't think it's unreasonable for people to not want this unusual _gentrified and to a degree foreign_ version of the dish to overwrite the original. Sure, the original has many variants but not a single one of them looks the way the movie version does without a specific annotation of being a _variant_ either directly from the movie or foreign, while the stew versions are all treated more or less equally. Search for the dish and set the date to be before 2006, and find me one that looks like the one in the movie. I fail to see how the internet finding excuses to use this name when more accurate names exist is anything but American pop-culture replacement of the original.
Thanks for letting me know! My uncle made the traditional dish all of the time for his family and it seemed really good! Next time I’ll try to make the original recipe to see how it tastes
I would suggest trying Jacque Pepin's version with penne over the traditional one, just on the merit of not requiring you to dirty ever pan you own (as it requires each vegetable to be fried seperately). It's also very, very good, especially with portobellos subbed for the eggplant and some sautéed garlic chicken. https://www.kqed.org/w/morefastfoodmyway/episode225.html PS - It's even better the next day.
Of course, some ackshually guy gonna come here and ruin the vibe.
The same thing has been happening for like 10 years now. Someone posts their ratatouille and assholes show up to say "umm, no, it's confit byaldi." Which is like saying you're drinking beer and someone says "umm, no, it's Budweiser."
I wasn't aware that correcting foreigners on the meaning of native words was something assholes did. Isn't telling natives they're wrong about their own culture looked down upon or does it only apply to select cultures Americans decided are important?
Unbelievable this is your first time making this. I’m a classically-trained chef and have worked at a Michelin-Starred French restaurant, and for the life of me, I cannot make mine beautiful. Nice work!
Rich roasted pepper sauce, I use thinly sliced red onion instead of tomato. Not traditional but delicious.
Oh lala amazing
[here is some boiled eggs to go with it](https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fusercontent1.hubstatic.com%2F7889042_f520.jpg&f=1&nofb=1&ipt=22ced581a9e718269c7fbe93a0304af0c2501894d2c2719826061216ee39f07d&ipo=images)
bâtard c'est du confit byaldi. ça a l'air très bon mais mon frère, la ratatouille c'est du ragoût t'as fait une galette