Ratatouille is a Disney animated film about a rat chef named Remy. The movie was released in July of 2006 and features an appearance by Nicolas Cage as the title character, and Andy García and Paul Sorvino as two chefs who become friends with Remy. The title of the film, “Ratatouille”, refers to the dish Remy makes for his cooking class; it is essentially zucchini, yellow squash, eggplant, tomatoes, onions, bell peppers, mushrooms, and herbs mixed together. It is traditionally served as a side dish, but it also can be used as a pizza topping or in casseroles.
We’re so glad you asked! You’ll love our recipe for “Ratatouille”. The sweet, spicy, and tart flavors of the dish will make your mouth water!
The best way to cook ratatouille is to confit it in the oven. It’s not the same as when you make the classic version of the dish with sautéed vegetables in the pan. Instead, you’ll find a confit version with properly named ingredients, such as the aioli of Michel Guérard.
When Thomas Keller was asked to consult for The Ratatouille movie, he was a perfect choice. The recipe he created is based on the traditional French confit byaldi, but was made in a completely different way. It’s sliced and tossed with zucchini, tomatoes, peppers, eggplant, and olives and drizzled with a light tomato-based vinaigrette.
There are two important things to know if you want to prepare piperrada. The first one is that I have roasted peppers, preserved for the occasion, and they are not to be made without an extra piece of sugar. This is very useful to balance the acidity of the vegetables. The second thing I want to say is that to do it at home you should cut the vegetables into thin slices and of the same thickness and make them all cook at the same time. The reason is that the temperature must be the same throughout so the cooking time will be more uniform. For this reason, you can find many courgettes and long aubergines with a diameter similar to that of a pear tomato.
- 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
- 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.
- Remove the seeds and inedible parts from the peppers.
- In a blender, combine the onion, carrot, celery, three cloves of garlic, and the "waste" from the vegetable slicing.
- Brown the freshly prepared mince in a pan with two tablespoons olive oil over medium heat.
- When the sauce is clear, add the peppers and a pinch of thyme and simmer for 10 minutes over low heat.
- 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.
- Arrange the vegetable slices on top of the piperade, alternating them and leaving a half-centimeter space between them.
- Form a spiral of vegetables to cover the entire surface.
- Drizzle with oil and sprinkle with granulated sugar and powdered thyme, then add a few whole garlic cloves and cover with aluminum foil.
- Bake for 2 hours at 150°. After 30 minutes, remove the parchment paper and bake for another 30 minutes.
- 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.
Amount Per ServingCalories 278Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 34mgCarbohydrates 43gFiber 12gSugar 21gProtein 8g