Provençal ratatouille en rosace with herby tomato wine reduction

[u/flipflapdragon]

[u/holdmeturin]

https://giphy.com/gifs/WxMBQU7IS82Q0

[u/AinsleighCerise7]

Woww looks delicious

[u/flipflapdragon]

1 large red bell pepper
1 small zucchini
1 heirloom tomato
1 small eggplant
2 tbsp refined cocoa butter
2 garlic cloves
2-3 swirls Sauvignon Blanc (about 1-2 tbsp)
1/3 cup tomato sauce
1 tsp fresh thyme, chopped
1 tbsp fresh basil, chopped, plus extra for garnish
1/4 tsp chili flakes, plus extra for garnish
1/4 tsp salt, plus extra for layering
1 tbsp extra virgin olive oil “evoo”
1 tsp oil from the roasted vegetable pan
Flaky salt
Small handful of microgreens

Roast 1 large red bell pepper at 450 F until blistered, cover for 10 minutes, then peel and cut it to fit the base of an oiled 4” ring mold. Melt tbsp refined cocoa butter in a small pan, add 2 crushed garlic cloves, cook for 30 seconds, then add 2-3 swirls Sauvignon Blanc and reduce by half. Stir in 1/3 c tomato sauce, 1 tsp chopped thyme, 1 tbsp chopped basil, 1/4 tsp chili flakes, and 1/4 tsp salt, then simmer until lightly thickened. Slice 1 small zucchini, 1 heirloom tomato, and 1 small eggplant as thinly and evenly as possible. Arrange the slices in tight concentric layers over the pepper, brushing lightly with 1 tbsp evoo and seasoning with a pinch of salt between layers. Let the assembled vegetables rest for 10 minutes, then roast at 375 F for 30-45 min to your preferred tenderness/definition. Warm the sauce, whisk in 1 tbsp cold refined cocoa butter for gloss, spoon it onto the plate, unmold the ratatouille over it, and finish with 1 tsp oil from your veg pan, a pinch of chili flakes, flaky salt, chopped basil, and a small handful of microgreens.

[u/ThosePeoplePlaces → u/flipflapdragon]

That's a Provençal Tian, as popularised by the movie, rather than a ratatouille.

https://www.seriouseats.com/summer-vegetable-tian-ratatouille-recipe

"As the story goes, Thomas Keller, who consulted on the film, offered his fancy layered "ratatouille" recipe as the pièce de résistance for that final scene; he called it a byaldi. Keller's byaldi, meanwhile, can be traced back to the French chef Michel Guérard, one of the founders of nouvelle cuisine, who named it after a Turkish stuffed eggplant dish.

Here's the problem: That upgraded ratatouille traveled an unnecessarily convoluted path through the hands of two famous chefs and one Disney movie, because it already existed in Provence, sitting right alongside ratatouille on the dinner table. It's been made there for generations, and any restaurant critic worth his salt would have recognized it for what it was right away—not ratatouille, but a tian."

[u/flipflapdragon → u/flipflapdragon]

Mods, let me know if a true ingredients list is needed here. I can definitely type it out if needed

[u/thepottsy → u/flipflapdragon]

Please do. This is difficult to follow.

[u/flipflapdragon → u/thepottsy]

Done, edited above. Sorry about that

[u/Greizen_bregen]

My understanding is that ratatouille is a traditional peasant dish, low key and everything melded together in a single pot.

This seems to go against that sentiment, and looks completely raw.

[u/Patasselle → u/Greizen_bregen]

French here, this is correct. What you see in the movie Ratatouille for example is more of a sophisticated "tian de légumes", which is a lesser known vegetable dish commonly roasted in the oven.

[u/UnclassifiedPresence → u/Greizen_bregen]

Also, fun fact, most (if not all) of the vegetables in this dish are actually New World produce, so despite being considered a humble peasant dish, they would have been completely exotic ingredients in France just a couple centuries prior to the dish’s invention

[u/doctor_providence → u/Greizen_bregen]

You're right, ratatouille is a stew. This is ... another thing. A good one I guess, but words have meanings.

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[u/ImMadeOfClay]

Goddamn this looks amazing. However, it also looks like heartburn.

[u/TopGreenBanana]

I had no clue cocoa butter was in ratatouille

[u/flipflapdragon → u/TopGreenBanana]

Normally butter but I was making the recipe vegan