Confit byaldi is a gourmet ratatouille made famous by chef Thomas Kellar and the Pixar film Ratatouille. It consists of piperade, vegetables, and a vinaigrette dressing. The dish was originally created by French chef Michel Guerard and includes roasted peppers, eggplant, tomato, zucchini, and yellow squash. It is cooked for up to two hours and served with a vinaigrette dressing.
A variation of a Turkish dish called imam byaldi, confit byaldi is a type of gourmet ratatouille made famous by chef Thomas Kellar and the Pixar film Ratatouille. Traditionally a stew-like dish of sliced vegetables, confit byaldi transforms simple fair ratatouille from a rustic side dish into a gourmet main course. Confit byaldi has three elements: the pepper based sauce called piperade, vegetables and a vinaigrette dressing.
Confit byaldi was originally created by French chef named Michel Guerard. The dish wasn’t well known, however, until Thomas Kellar brought it into play for the movie Ratatouille. The addition of sauces and the well-organized accordion shape of the vegetable presentation make this dish both delicious and visually appealing.
The piperade is made from red, orange and yellow peppers as well as garlic, onion and tomatoes. Also included are seasonings such as thyme, bay leaves, parsley and salt. The extra virgin olive oil provides the liquid base.
The peppers are cut in half and roasted in the oven. After that, they are cooled, then peeled and chopped. The garlic and onion are heated in oil before the other ingredients of the piperade, excluding the peppers, are added and simmered. The peppers are added last and the piperata is allowed to simmer again before completion. The herbs are discarded before use.
The vinaigrette also contains extra virgin olive oil. Balsamic vinegar and herbs, such as chervil and thyme, are also added to the vinaigrette. Salt and pepper are usually added to taste. To make, the ingredients are simply blended together and a small amount of piperade is included.
The vegetables included in byaldi confit are eggplant, tomato, zucchini and yellow squash. Olive oil, garlic, salt and pepper are used for condiments. All vegetables are cut into thin round slices.
Before the sliced vegetables are added to a round or oval roasting pan or pan, most of the piperade is poured evenly into the bottom of the pan. The vegetables are placed in the pan in a single straight line of overlapping slices. Then, the remaining vegetables create a spiral pattern that fills the rest of the pan. After the dish is filled, the seasonings and oil are sprinkled on top and the dish is tightly covered with foil. The byaldi confit is then cooked, often as long as two hours, before the foil is removed and it can finish cooking uncovered.
Once complete, the dish can be briefly placed under the broiler to brown it or it can be stored in the refrigerator for reheating later. When served, the byaldi confit is cut into squares or wedges and placed on individual plates. The vinaigrette is sprinkled on top at that moment.
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