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There are dishes that have it all, like this classic French ratatouille. Warm, flavorful, aromatic, nourishing, and perfect for enjoying the best seasonal vegetables, this ratatouille is a tribute to traditional cooking, the kind that goes from the garden to the table. A colorful dish with a very elegant presentation, ideal for celebrating life and enjoying good company at home.
Popularized by the film Ratatouille, today’s recipe is actually a confit byaldi, a refined reinterpretation of tian Provençal inspired by chef Thomas Keller’s version, known for his perfectionism and for elevating American cuisine to the level of European haute cuisine.
In this recipe, we combine the best of two preparations. On one hand, the deep flavor that the ratatouille will give us, with the vegetables roughly chopped, roasted, and blended to make the base sauce for the dish. On the other hand, the elegant presentation of the tian, with fresh vegetables thinly sliced, neatly arranged in alternating colors, and gently baked until tender and flavorful. Simply wonderful, oh, la, la!
Here you have the recipe for this classic French ratatouille; I hope you enjoy it in the best company.
Ingredients
- 2 red peppers cut into strips
- 2 large tomatoes cut into quarters
- 2 red onions cut into quarters
- 1 head of garlic (separated into cloves and peeled)
- 1 red chili or a jalapeño
- 250 g of cherry tomatoes on the vine
- 6-8 sprigs of fresh thyme
- 6 small/medium zucchini or 2 yellow squash
- 2 eggplants
- 4 tomatoes
- 4 medium red onions
- Extra virgin olive oil
- Sea salt and freshly ground black pepper
- Grated Parmesan cheese
- A few fresh basil leaves for serving
Method
- Preheat the oven to 200º C.
- On a large baking tray, place the red peppers cut into strips, the tomatoes and onions cut into quarters, the jalapeño, the cherry tomatoes, and the garlic cloves. Add a drizzle of extra virgin olive oil on top, the thyme sprigs, a little salt, and a little freshly ground black pepper, and put the tray in the oven. Let the vegetables roast for about half an hour.
- After half an hour, take the tray out of the oven, but do not turn the oven off. Put all the roasted vegetables in the blender jug or the food processor bowl and blend until you get a smooth sauce. Taste and adjust the salt if needed. Set aside.
- Using a thin knife or a mandoline, cut the zucchini or squash, eggplants, tomatoes, and red onions into thin slices.
- Put all the sauce in your Le Creuset Modern Heritage oval multifunction cast iron Shallow Casserole.
- Arrange the vegetable slices in alternating order so the colors stand out, forming a spiral from the edge of the Shallow Casserole toward the center.
- Drizzle the vegetables with extra virgin olive oil, season with salt and pepper to taste, and sprinkle a little thyme on top. Place the Shallow Casserole in the oven and let the dish cook for about 25-30 minutes (until the vegetables are tender).
- As soon as it is ready, divide each portion onto a plate, sprinkle with a little grated cheese, and add a few basil leaves for garnish. Serve hot, and enjoy this delight!
