History of the dish invention
The name is a play on the Turkish dish, "Imam bayildi", which is more of a stuffed eggplant. The dish has appeared sporadically on menus in France and the United States ever since.[citation needed]
The original Ratatouille recipe had the vegetables fried before baking. At least since 1976 top french chefs prepared the Ratatouille vegetables in thin slices instead of the traditional rough-cut. Michel Guerard, in his innovative book founding cuisine minceur (1976), recreated lighter versions of the traditional dishes of Nouvelle cuisine. His recipe Confit bayaldi, differed from Ratatuille by not frying the vegetables, removing peppers and adding mushrooms. Keller's variation of Guerard's added two sauces, a tomato and peppers sauce at the bottom (piperade), and a vinaigrette at the top.
American celebrity chef Thomas Keller first wrote about a dish he called "byaldi" in his 1999 cookbook, The French Laundry Cookbook. Beginning in mid-2000, he served as food consultant to the Pixar film, Ratatouille, allowing its producer, Brad Lewis, to intern for two days in the kitchen of his restaurant, French Laundry. Lewis asked Keller how he would cook ratatouille if the most famous food critic in the world were to visit his restaurant. Keller decided he would fan the vegetables in a high sculptural form with a palette knife.[verification needed]
Preparation and serving
Vegetable rounds arranged on a baking tin.
A piprade is made of peeled, finely chopped, and reduced peppers, yellow onions, tomatoes, garlic, and herbs. The piperade is spread thin in a baking tray or casserole dish, then layered on top with evenly-sized thinly-sliced rounds of zucchini, yellow squash, Japanese eggplant, and roma tomatoes, covered in parchment paper, then baked slowly for several hours to steam the vegetables. The parchment is removed so that the vegetables may be roasted. To serve, the piperade is formed into a small mound, and the rounds arranged in a fanned-out pattern to cover the piperade base. A balsamic vinaigrette is drizzled on the plate, which may be garnished.
Despite the delicate preparation and presentation, like most ratatouilles, confit biyaldi improves with age overnight in the refrigerator.
References
^ a b Stacy Finz (2007-06-28). "Bay Area flavors food tale: For its new film 'Ratatouille,' Pixar explored our obsession with cuisine". San Francisco Chronicle. http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/06/28/MNGGIQNA7M1.DTL.
^ Robin Garr (2007-06-19). "Wine Advisor FoodLetter: Rat-atouille". Wine lovers page. http://www.wineloverspage.com/wineadvisor2/food/tsfl20070719.php. Retrieved 2007-08-05.
^ Guerard, Michel (1977). Michel Guerard's Cuisine Minceur. Macmillan. pp. 221-4, Ratatouille Nioise is recipe No 144, while Confit bayaldi is No 141. ISBN 978-0333219072.
^ Aldo Buzzi L'uovo alla kok
^ Recipe: Confit Byaldi
^ a b Thomas Keller (1999). "The French Laundry Cookbook". Artisan; 2 edition (November 1, 1999). pp. pages 178-9. http://www.frenchlaundry.com/store/cookbook.htm. Retrieved 2007-08-11.
^ Kim Severenson (2007-06-27). "A rat with chef's credentials". the New York Times. http://www.austin360.com/food_drink/content/food_drink/stories/2007/06/0627ratatouille.html. Retrieved 2007-08-05.
^ Laura Robin (2007-08-01). the Ottawa Citizen. http://www.canada.com/ottawacitizen/columnists/story.html?id=711fac26-d3af-4c84-a034-73495b9d87aa. Retrieved 2007-08-05.
^ Gay Lyons. "Ratatouille, for real". Metro Pulse. http://www.metropulse.com/news/2007/aug/02/ratatouille-for-real/. Retrieved 2007-08-05.
External links
A recipe for the dish, published by both the New York Times and Daily News of Newburyport
The Bachelor's Gourmet #2 - Confit Byaldi (aka "Ratatouille"), video showing the recipe
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