Oscar-winning masterpiece of animation available on Disney +, Ratatouille is a film that brings together food lovers. Discover the recipe for confit byaldi, this variant of ratatouille that the Rémy rat concocts.
Screenshot / Walt Disney
Chef Rémy's byaldi confit
In Brad Bird's Ratatouille, Rémy is a small gourmet rat who dreams of becoming a great chef. This cooking enthusiast leaves the countryside in a hurry and settles in the French capital near the kitchens of the restaurant of Auguste Gusteau, a deceased star chef whom he admires. Despite the dangers, Rémy teams up with clerk Alfredo Linguini to show that he is able to cook exceptional dishes. Hidden under the hat of the slightly awkward young boy, Rémy controls Linguini's gestures so that he can start cooking and prove himself, with the help of the cook Colette. Faced with the formidable food critic Anton Ego, Rémy will cook a confit byaldi, a variant of the ratatouille which looks more towards tian provencal.
Screenshot / Walt Disney
While tasting Rémy's ratatouille, the critic Anton Ego rediscovers flavors from childhood and writes a rave article. But the presence of rats in the restaurant forced the hygiene services to close it. The end of the film pays homage to the credo of chef Gusteau who says that everyone can cook and we see Linguini who has opened a new restaurant with Colette and Rémy in the kitchen. You should know that it was the American chef Thomas Keller who made the recipe for confit byaldi that can be found in the film Ratatouille. This chef, who was culinary advisor for the animated feature film, highlighted his preparation called byaldi in his cookbook The French Laundry Cookbook published in 1999. Its recipe is inspired by that of confit bayaldi by French chef Michel Guérard from 1976.
Recipe
If you feel the soul of a chef like the rat Rémy, here is the recipe for ratatouille candied version byaldi of the film Disney / Pixar which made critic Anton Ego salivate from CuisineAZ. Don't be afraid, the preparation is easier than you think and as Auguste Gusteau says: Anyone can cook!
Preparation time: 45 min - Cooking time: 1h20 - Quantity: 4 people Ingredients- 4 tomatoes
- 1 yellow bell pepper
- 1 red pepper
- 1 eggplant
- 1 zucchini
- 1 onion
- 1 garlic clove
- 1 tablespoon oregano
- 2 tablespoons olive oil
- 50 ml of water
- Herbs of Provence
- Salt and pepper
- Peel the onion and garlic, then chop them. In a casserole dish, heat the olive oil over medium heat and add the onion.
- Wash the eggplant, zucchini and 3 tomatoes, then cut them into thin and regular slices without peeling them. Add the leftover non-regular pieces of onion to the casserole dish. Dice the fourth tomato and add it to the casserole dish.
- Wash the peppers, cut the cap and cut them into regular slices, removing seeds and white flesh in the process. Pour the leftovers into the casserole dish.
- Mix the contents of the casserole dish, add the water and simmer for 15 minutes over medium heat. Add the oregano, salt, pepper and garlic, then mix. Mix and continue cooking for 5 minutes.
- Preheat the oven to 180 ° C. Spread the sauce thus obtained on the bottom of a round gratin dish. Alternate the slices of vegetables in a circle in the dish until exhausted, salt, pepper and sprinkle with Provencal herbs.
- Bake for 1 hour. You can dress the dish like Chef Keller and serve it caramelized with a balsamic vinegar dressing.
