Good afternoon here we will give you a recipe thai inspired ratatouille (confit byaldi) which is delicious The way preparing it is very very easy. You just need to be careful to get results from thai inspired ratatouille (confit byaldi) which has aroma and taste that can evoke our tastes.

So that the result of thai inspired ratatouille (confit byaldi), what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare thai inspired ratatouille (confit byaldi) delicious as long as you know the tricks and how to make this dish able be treat very special.

Ingredients and seasonings required in make

1. Prepare 4 Large Roma Tomato
2. Take 1 Eggplant
3. Prepare 1 Zucchini
4. Prepare 1 Radish
5. Prepare 1 Yellow radish
6. Use 2 Yellow Squash
7. Prepare Keep All of the scraps for sauce
8. Take 1 Red Onion
9. Use 4 garlic cloves
10. Use 1 Tbsp Tomato Paste
11. Use 1/2 Lime
12. Take 1 bunch Coriander
13. Prepare 1 Sprig Thyme
14. Take 1 small piece of Ginger
15. Take 1 Cup Vegetable Stock
16. Take Salt, pepper

Ratatouille is a well-known vegetable stew consisting of eggplant, zucchini, and tomato. It is a simple and colorful dish that is really fun to make. This recipe is the Thomas Keller's interpretation of Confit Byaldi. The recipe was published in New York Times.

How to make Thai inspired Ratatouille (Confit Byaldi):

1. Bring a medium saucepan of water to a boil. Prepare an ice bath. Cut a small X into the bottom of the tomatoes. Blanch the tomatoes for 45 seconds. Using a slotted spoon, transfer the tomatoes to the ice bath and let cool completely, then drain. Using a paring knife, peel and throw the tomato skins into a pan for later
2. Using a very sharp knife, cut the blanched tomatoes into 1/8-inch slices. Using a mandoline, slice all of the vegetables. Put the non equal sized and end bits in the pan
3. Cut and add the garlic and onion and start sweating down slowly on a low to medium heat add herbs and spices
4. Turn a stovetop gas burner to high and place the bell peppers on the grate over the flame. (Alternatively, place the peppers on a rimmed baking sheet and broil on high heat.) Blacken the pepper on all sides. Remove the peppers from the flame (or oven), place in a bowl and cover with plastic wrap. Let the peppers steam for 5 minutes, then peel them and discard the stems and seeds. Place into a blender for later
5. Add the lime and tomato paste cook for a further 3-5 minutes then add to blender, slowly add stock untill a smooth sauce
6. Add a thin layer of the roasted pepper mixture to a shallow casserole and spread it across the bottom evenly. Starting with a slice of eggplant, followed by a slice of tomato, a slice of yellow squash and a slice of radish then zucchini then yellow Radish, begin layering the sliced vegetables around the outer edge of the casserole like shingles, leaving about 1/4 inch of overlap between slices. Once the outer ring is complete, create another layer inside that one and repeat till done
7. Drizzle with 1 tablespoon of oil and season with salt and pepper. Cut a piece of parchment paper the size of the casserole and place it on top of the vegetables. Roast for about 1 hour and 30 minutes; remove the parchment after about 1 hour and 10 minutes of cooking. The vegetables should be completely softened but still hold their shape.
8. Place a ring mold in the center of a large plate and fill it with vegetables stacked vertically. Place a layer of vegetables staggered horizontally over the top, then slowly remove the ring mold. Combine 1 tablespoon of the red pepper sauce from the bottom of the casserole with 1 tablespoon of oil, then drizzle it in a circle around the outside of the vegetable stack. Garnish with the parsley and serve.
9. Done and ready to serve!

Ingredients: (adapted from New York Times) Piperade sauce The first appearance of confit byaldi came from the kitchen of the French chef, Michel Guérard, to whom we can attribute the delicate slicing and the baking of this dish, instead of the traditional cubing and frying of the vegetables in a classic ratatouille. He took a cuisine classique and created a lighter nouvelle cuisine version. However, the dish they make at the end of the movie isn't really Ratatouille in the traditional sense. It's Thomas Keller's version of it since he consulted for the movie aka Byaldi Confit. I made this before when the movie first came out and I had no idea who Tom was and what he was about.

how ? Easy isn’t it? That’s the make thai inspired ratatouille (confit byaldi) that you try it at home. Good luck!