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Confit Byaldi

confit byaldi
Yield: 1

Confit Byaldi

confit byaldi recipe

Learn how to make Confit Byaldi

Prep Time 30 minutes
Cook Time 1 hour
Additional Time 5 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 750 g sweet pepper
  • yellow and red
  • 500 g aubergine
  • 500 g yellow zucchini
  • 500 g green zucchini
  • 4 tomatoes large
  • 1/2 white onion
  • 8 cloves red garlic from Nubia
  • 1 pinch dried thyme
  • 1 pinch fresh rosemary
  • 1 tsp white granulated sugar
  • 3 tbsp extra virgin olive oil
  • 2 tbsp

Instructions

    1. Wash the vegetables, which must all be the same size and shape, and slice them to a thickness of 6mm or less.
      Sprinkle the vegetable slices with olive oil, a sprig of rosemary, a sprig of thyme, a pinch of salt, and a garlic clove.
      Set aside the vegetables and begin preparing the piperade sauce, baking the peppers wrapped in aluminum foil for 30 minutes at 180 ° C.
    2. Remove the seeds and inedible parts from the peppers.
    3. In a blender, combine the onion, carrot, celery, three cloves of garlic, and the "waste" from the vegetable slicing.
    4. Brown the freshly prepared mince in a pan with two tablespoons olive oil over medium heat.
    5. When the sauce is clear, add the peppers and a pinch of thyme and simmer for 10 minutes over low heat.
    6. After that, season with salt and pepper and add the tomato sauce and a little sugar. Cook for an additional ten minutes, or until the sauce has thickened. Set aside a tablespoon of the sauce in the bottom of a baking sheet.
    7. Arrange the vegetable slices on top of the piperade, alternating them and leaving a half-centimeter space between them.
    8. Form a spiral of vegetables to cover the entire surface.
    9. Drizzle with oil and sprinkle with granulated sugar and powdered thyme, then add a few whole garlic cloves and cover with aluminum foil.
    10. Bake for 2 hours at 150°. After 30 minutes, remove the parchment paper and bake for another 30 minutes.
    11. Take a portion of the vegetables with a spatula and garnish with a little basil, an emulsion made with the piperade, oil, and balsamic vinegar.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 278Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 34mgCarbohydrates 43gFiber 12gSugar 21gProtein 8g

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