Confit Byaldi (Thomas Keller's Ratatouille)
User Reviews
5
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Prep Time
40 mins
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Cook Time
3 hrs
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Total Time
3 hrs 40 mins
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Servings
4 servings
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Calories
165 kcal
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Course
Side Dish, Main Course
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Cuisine
French
Confit Byaldi (Thomas Keller's Ratatouille)
Description
Confit Byaldi starts with a piperade, a base made by roasting red, yellow, and orange bell peppers, peeling and finely chopping them, then simmering with garlic, onions, tomatoes, thyme, parsley, bay leaf, and seasoning to concentrate flavor and meld textures. The soft piperade spreads in a skillet as a savory foundation.
Over this, thin slices (about 1/16-inch thick) of zucchini, Japanese eggplant, yellow summer squash, and Roma tomatoes are arranged in an overlapping pattern from the outside inward, forming colorful concentric layers. Garlic, thyme leaves, olive oil, salt, and pepper season the vegetable layers. The dish bakes gently to soften all elements while maintaining individual vegetable integrity.
A vinaigrette made from extra-virgin olive oil, balsamic vinegar, fresh herbs, salt, and pepper can be drizzled over after baking to enhance brightness. Confit Byaldi can be served as a vegetarian main or side dish and tastes good warm or cold. Using a sharp knife or a mandolin to slice vegetables thinly ensures even cooking and presentation. This recipe adapted from Thomas Keller highlights layered vegetables and herbaceous flavors with elegant technique and visual appeal.
Ingredients
Piperade:
- ½ red pepper seeds and ribs removed
- ½ yellow bell pepper seeds and ribs removed
- ½ orange bell pepper seeds and ribs removed
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon garlic minced
- ½ cup yellow onion finely diced
- 2 tomato peeled, seeded, and finely diced, juices reserved, about 12 ounces total weight
- 1 thyme sprig
- 1 flat-leaf parsley sprig
- 1 bay leaf small
- kosher salt
Vegetables:
- 3 ounces zucchini thinly sliced into 1/16-inch rounds, green
- 3 ounces Japanese eggplant thinly sliced in 1/16-inch rounds
- 3 ounces yellow summer squash thinly sliced in 1/16-inch rounds
- 2 Roma tomato thinly sliced in 1/16-inch rounds (you'll only likely use about 5 to 6 ounces of slices, about 8 ounces total
- ½ teaspoon garlic minced
- 2 thyme leaves removed and stem discarded, sprigs
- 1 tablespoon extra-virgin olive oil
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Vinaigrette:
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- herbs thyme flowers, chervil, thyme, assorted; fresh
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Instructions
- For the piperade: Heat the oven to 450°F. Place pepper halves on a foil-lined sheet, cut side down. Roast until the skin loosens, about 20 to 25 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.
- Heat oil in a medium skillet over medium-low to medium heat. Add the onion and garlic and cook until very soft but not browned, about 8 minutes.
- Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer uncovered over low heat until very soft and very little liquid remains, about 10 to 15 minutes, but do not brown.
- Add peppers and simmer to soften them. Season the mixture with salt, and discard the herbs.
- Reserve 1 tablespoon of the mixture for the vinaigrette and spread the remainder in the bottom of a 9-inch oven-proof skillet (I use a 9-inch All-Clad French skillet).
- For the vegetables: Heat the oven to 275°F. Starting from the outside working inward, arrange alternating slices of vegetables over the piperade, overlapping so that ¼ inch of each slice is exposed. Repeat until the pan is filled. You may not use all of the vegetables.
- Mix the garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over the vegetables.
- Cover the pan with foil and crimp the edges to seal well. Bake until the 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°F oven until warm.)
- For the vinaigrette: Combine the reserved 1 tablespoon piperade, oil, vinegar, herbs, and salt and pepper in a bowl.
- To serve: Heat the broiler and place the confit byaldi underneath until just barely browned. Portion into quarters and very carefully lift each portion onto a plate with an offset spatula. Turn the spatula 90 degrees, guiding the byaldi into a fan shape. Drizzle the vinaigrette around the plate. Serve hot.
Notes
- Use a very sharp knife or mandolin to slice vegetables thinly and evenly, ensuring even cooking and presentation; take care with mandolin to avoid injury.
- Confit Byaldi can serve as a vegetarian or vegan main dish or side, and is enjoyable both hot and cold.
- The colorful arrangement of red, yellow, and orange peppers creates a vibrant look, though red bell peppers can substitute if others are unavailable.
- The recipe is adapted from Thomas Keller and replicates his careful layering and cooking method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 12mg | 1% |
| Potassium | 526mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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