Ever since I saw the animated Pixar movie Ratatouille, I always wanted to cook the humble dish made popular by this movie. Pretty simple to cook, Ratatouille originated from the beautiful French city Nice and is basically a peasant dish and is relished during the summers. My recipe was an adaptation of the original recipe.
There are many ways in which you can cook this simple but amazing dish. There’s the traditional, time-consuming kind in which you sauté all the vegetables separately, then stew them together slowly. Then there’s the shortcut method of simmering everything at once, which we have tried over here. There’s roasted ratatouille and microwaved ratatouille.
The purists love the grilled ratatouille which I will be trying very soon in the next few weeks. This version of Ratatouille is called the Confit Byaldi which was developed by French Chef Michel Guérard. In this version vegetables of similar size are sliced and thinly layered of over the piperade (the sauce) and then let to bake in a closed casserole.
[amd-yrecipe-recipe:3]
Process in Pictures
The ingredients(Only Thyme was used)
Sautéing the vegetables for the piperade
Sliced Vegetables
Evenly spreading the piperade
Thinly layered vegetables
Stewing in a closed casserole
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