So I am not sure about you, but I absolutely love Disney movies. Some of my earliest memories are watching the Jungle Book (on VHS of course), and dancing along to the songs from the Little Mermaid. I was going through our on demand last week when I came across Ratatouille, a film I had loved but had not watched in several years. I decided to put it on and quickly remembered everything I had loved about it.
Movies and TV shows that have food in them, even if it is a cartoon, create a lasting impression with me. I absolutely love Harry Potter and am still envious of the feast that they got in the first film as it looked absolutely delicious. Ratatouille is a film that is based in Paris, and as of late, I have been kind of missing the lack of French that has been in my new surroundings. Montreal, while a bilingual city, has more French aspects to its food than Anglo. Every culture of food is represented but there is a strong sense of Quebecois pride in their food, as well as fine French dining. So, in honor of my home city and Disney, I decided that I would make ratatouille.
The type of ratatouille from the film I have learned is not traditional ratatouille, it is called confit byaldi. In the film, this dish is so good that it is enough to save their restaurant. I can honestly say after making it that it was incredibly delicious. This recipe is a bit time consuming, but I felt it was worth it.
*Use a mandolin for slicing your veggies to get them very thin and you will need parchment paper.
Step 1 To make the sauce:
Step 2 Broil the peppers until there is a black layer and they look charred. Remove them from the oven and wrap them in foil and allow them to steam. Meanwhile, blanch your roma tomatoes and peel their skin.
Step 3 In a blender or food processor, place the roma tomatoes, garlic cloves, peel the peppers once they have cooled and also place them inside. Add olive oil, thyme, parsley, and begin to blend. While machine is running, add the veggie stock.
Step 4 Preheat oven to 350F.
Step 5 Take a backing pan or a cast iron pan (I used cast iron) and fill the bottom with the sauce. Slice all of your veggies very thin, using a mandolin will be your easiest solution. Begin to lay them over the other and make the pattern you wish. Once you have filled the entirety of the pan, drizzle the veggies with olive oil, use a tiny bit of salt and pepper and fresh rosemary if you wish.
Step 6 Cover it with parchment paper cut specifically to cover your veggies.
Step 7 Bake for 1 hour and 15 minutes. Remove from oven, take a bit of your leftover sauce, mix it with some olive oil and plate your dish. Add some fresh parsley with it. Serve immediately. Enjoy!
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