Remy’s Ratatouille

 Ratatouille

This dish was inspired by the movie “Ratatouille”.  After we watched this movie, my husband and son decided that they would like to try ratatouille. I wanted to find a real Remy’s ratatouille recipe and I’ve found it on PixarPlanet website.  I slightly adopted it and the ratatouille turned out excellent! It is both visually beautiful and quite delicious.

“You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul. What I say is true – anyone can cook… but only the fearless can be great.” – Chef Gusteau of Rataoutille the movie.

Makes: 4 servings

Ingredients

For the piperade (bottom layer):
1/2 red bell pepper, seeds and ribs removed
1/2 yellow bell pepper, seeds and ribs removed
1/2 orange bell pepper, seeds and ribs removed
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1/2 cup of finely diced yellow onion
3 tomatoes (about 12 ounces total weight) , peeled, seeded and finely diced, juices reserved
1 sprig fresh thyme (dry thyme will work as well)
1 sprig flat-leaf parsley
1/2 a bay leaf
Kosher salt
For the vegetables:
1 medium zucchini (4 to 5 ounces) sliced in 1/16 -inch- thick rounds
1 yellow (summer) squash (4 to 5 ounces) sliced into 1/16 -inch- thick rounds1 medium eggplant (4 to 5 ounces) sliced in 1/16 -inch- thick rounds
4 Roma tomatoes, sliced into 1/16 -inch- thick rounds
1/2 teaspoon minced garlic
2 teaspoons extra-virgin olive oil
1/8 teaspoon fresh thyme leaves (dry thyme will work as well)
Kosher salt and freshly ground black pepper
For the vinaigrette:
2 tablespoon piperade
2 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
Fresh thyme, parsley
Kosher salt and freshly ground black pepper
Special equipment:
– 8” round casserole dish
–  Mandoline slicer
Instruction
1. To make piperade, preheat oven to 450 degrees. Line a baking sheet with foil. Place pepper halves on baking sheet, cut side down. Roast until skins loosen, about 15 minutes.

 Ratatouille

 

2. Remove peppers from oven and let rest until cool enough to handle. Reduce oven temperature to 350 degrees.

3. Peel peppers and discard skins. Finely chop peppers, then set aside.

 Ratatouille

4. In medium skillet over low heat, combine oil, garlic and onion and sauté until very soft but not browned, about 5-7 minutes.

5. Add tomatoes, their juices, thyme, parsley and bay leaf.

6. Bring to a simmer over low heat and cook until very soft and little liquid remains, about 8 minutes. Do not brown.

7. Add peppers and simmer to soften them.

 Ratatouille

8. Discard herbs, then season to taste with salt.

9. Puree mixture in food processor – Pulse 3-4 times, do not overprocess, puree doesn’t have to be smooth.
 

 Ratatouille

10. Reserve 2 tablespoon of puree for vinaigrette, then spread remainder over bottom of an 8-inch casserole dish.

 Ratatouille

11. To prepare vegetables, you will arrange sliced zucchini, eggplant, squash and tomatoes over piperade in casserole dish.
Arrange 10-12 alternating slices of vegetables down the center. Around center, arrange vegetables straight up alternating eggplant, zucchini, yellow squash and tomatoes.   Set aside.

Ratatouille

 Ratatouille

12. In a small bowl, mix garlic, oil and thyme, then season with salt and pepper to taste. Sprinkle this over vegetables.

 Ratatouille

13. Cover casserole dish with foil and crimp edges to seal well.

 Ratatouille

14. Bake until vegetables are tender when tested with a paring knife, about 1 hour.
Uncover and bake for another 10 minutes.

 Ratatouille


14. To make vinaigrette, in small bowl whisk together reserved 2 tbsp piperade, oil, vinegar, herbs, and salt and pepper to taste.

 Ratatouille

You can serve ratatouille with rice. Bon Appétit!

 This recipe was adapted from Thomas Keller’s Confit Biyaldi for Pixar’s Ratatouille.

 Ratatouille

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2 Comments

  1. Eva
    03/26/2017 / 11:37 pm

    I am happy to read your article.
    Thanks for share the article.
    Thank you so much.

    • GoldenLucyCrafts
      03/27/2017 / 10:03 pm

      Thank you!

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