Vegetables & LegumesDifficulty: hard
Confit Byaldi
The restaurant ratatouille: paper-thin vegetable rounds over piperade, slowly confit.
40
Prep Time
105
Cook Time
4
Servings
Ingredients
Instructions
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1Slice all the vegetables into 2 mm rounds (a mandoline helps).
2Make the piperade: soften the peppers and onion in oil 15 minutes, add garlic and crushed tomatoes, reduce until thick.
3Spread the piperade in the bottom of a baking dish.
4Arrange the vegetable rounds on top, overlapping loosely — alternate colors, do not aim for a perfect pattern.
5Drizzle with olive oil, add the thyme and bay, season.
6Cover with parchment cut to fit and bake at 135°C for 90 minutes.
7Rest 10 minutes before serving; the sauce thickens.
Chef's Tip
- The 2 mm slices cook through at low temperature without steaming — thicker rounds stay raw in the middle.
More tips ↓Show less ↑
- Low and slow (135°C, 90 min) confits the vegetables instead of roasting them dry.
- Parchment on top prevents the delicate rounds from browning before they are butter-soft.
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