Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Confit Byaldi Recipe
    Lost? Site Map

    Confit Byaldi

    Confit Byaldi. Photo by Scarlett516

    1/3 Photos of Confit Byaldi

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    1 hr 30 mins

    2 hrs 30 mins

    origamifreak's Note:

    Remy's Ratatouille, from the movie, (by Thomas Keller, via NYT 6/13/07)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    FOR PIPERADE

    FOR VEGETABLES

    • 1 zucchini, sliced in 1/16-inch rounds (4 to 5 ounces)
    • 1 Japanese eggplant, sliced into 1/16-inch rounds (4 to 5 ounces)
    • 1 yellow squash, sliced into 1/16-inch rounds (4 to 5 ounces)
    • 4 roma tomatoes, sliced into 1/16-inch rounds
    • 1/2 teaspoon garlic, minced
    • 2 teaspoons olive oil
    • 1/8 teaspoon thyme leaves
    • kosher salt & freshly ground black pepper

    FOR VINAIGRETTE

    Directions:

    1. 1
      For piperade, heat oven to 450 degrees. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.
    2. 2
      Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. Season to taste with salt, and discard herbs. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.
    3. 3
      For vegetables, heat oven to 275 degrees. Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that only 1/4 inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; all vegetables may not be needed.
    4. 4
      Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well. Bake until vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for 30 minutes more. (Lightly cover with foil if it starts to brown.) If there is excess liquid in pan, place over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.).
    5. 5
      For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl.
    6. 6
      To serve, heat broiler and place byaldi underneath until lightly browned (about 5 minutes on low). Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90 degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate. Serve hot.

    Ratings & Reviews:

    • on January 14, 2010

      55

      I was coming on here to post this recipe for safe-keeping, only to find that you'd already posted it. No problem...I'll review your recipe! :) For anyone wondering whether or not it's worth the time to make this, fret no more! It's a soul-satisfying, lick-your-plate-clean dish that will impress and amaze your guests! If you don't have any guests...don't hesitate to make it for yourself! In the movie, Ratatouille, the food critic is instantly transported back to fond memories of his childhood and his mother's ratatouille. A peasant's dish, they say..? Ahhh, well, if that's the case, those peasants were dining like kings! My husband first discovered and made this recipe when, out of curiosity, he was searching out a recipe for ratatouille, curious as to what dish could make the food critic (in the movie) have such a reaction. In my opinion, this dish is worthy of such a reaction. My hubby made this for me, at my request, for my birthday this year. Major, major brownie points for him. Not only for the time and effort he expended, but for the soul-satisfying, happy-tummy comfort that lingers like a warm hug. Don't mince on the vinaigrette...it's an important part of the overall flavor. And make lots...it won't go nearly as far as you may think, once you and/or your guests try it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2008

      55

      I made this for an online group I'm part of and was looking to see if it was already posted. This is a fantastic recipe! We could eat this every day, well worth the hours in the oven as the prep is actually pretty easy. The amount of zucchini, eggplant, and squash called for will make this recipe multiple times, so I'd double the piperade and just make more since everyone will love it so much it won't just serve 4!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Confit Byaldi

    Serving Size: 1 (477 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 209.8
     
    Calories from Fat 119
    56%
    Total Fat 13.2 g
    20%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 22.4 mg
    0%
    Total Carbohydrate 22.8 g
    7%
    Dietary Fiber 8.7 g
    34%
    Sugars 11.0 g
    44%
    Protein 4.7 g
    9%

    The following items or measurements are not included:

    thyme

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes