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What is Ratatouille
Family tradition starts here. This is the ratatouille from the movie: not a rustic stew, but thin rounds of zucchini, squash, eggplant and tomato fanned in a spiral and slow-baked over a sweet roasted pepper piperade.
Chefs call this style confit byaldi. Cutting every vegetable to the same size is what makes it cook evenly and look like the dish that took the critic straight back to childhood.
Ratatouille is a Provençal vegetable stew from Nice. The layered spiral version is based on confit byaldi, created by chef Michel Guérard and later refined by chef Thomas Keller for the 2007 Pixar film.
Thin, even slices are the key to the look, so use a mandoline if you have one. Underneath the spiral is a pepper and tomato sauce (piperade) that the vegetables slowly bake into.
Key Technique: Even Slices
Use a mandoline for 1/16 inch rounds, and pick vegetables of a similar width so the spiral sits tight and every slice cooks at the same rate.
FAQs
What is the difference between ratatouille and confit byaldi?
Classic ratatouille is a chunky vegetable stew. Confit byaldi slices the same vegetables thin, layers them over piperade and slow-bakes them.
Can I make it ahead?
Yes. It reheats well and tastes even better the next day. Warm it covered in a low oven.
Do I need a mandoline?
It makes it much easier, but a sharp knife and patience work too.
What do I serve it with?
Crusty bread or polenta, or serve it alongside roast chicken or fish.
Can I use other vegetables?
Yes. Keep the slices about the same diameter so the spiral stays even. Red onion and bell pepper rounds work well.
Is it vegan?
Yes, as long as you skip any cheese on top.
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