Did you know Thomas Keller consulted on the movie “Ratatouille”? And came up with the eponymous recipe? (Though he calls it Confit Byaldi in his typically fussy way.)
I did not, until I did a little poking around last week.
I used his recipe for this rendition. It turned out pretty perfect tasting — if not perfect looking:
The issue was that I changed my mind several times, first thinking I’d top a puff pastry tart with the ratatouille and then thinking I’d make pizza with it. I ended up serving half as you see above, and using the other half for pizza (more on that in a minute).
Doing it again I’d roast it on the serving tray. I had to transfer the cooked vegetables to the plate … hence the messiness.
The major keeper element of this recipe is the piperade — a simple, late-summer relish of roasted peppers with sauted tomatoes, onions, garlic, and herbs. It would be delightful served on just about anything: pizza, a sandwich, fish, soft scrambled eggs, your fingers.
The recipe is as follows:
- 1/2 red pepper, seeds and ribs removed (note: I used 1 1/2 red peppers instead of a tricolor selection … oh, fussy fussy Tom)
- 1/2 yellow pepper, seeds and ribs removed
- 1/2 orange pepper, seeds and ribs removed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon minced garlic
- 1/2 cup finely diced yellow onion
- 3 tomatoes (about 12 ounces total weight), peeled, seeded, and finely diced, juices reserved
- 1 sprig thyme
- 1 sprig flat-leaf parsley
- 1/2 a bay leaf
- Kosher salt
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. 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.
Makes about 1 cup of piperade.