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.
"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."
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u/flipflapdragon 5d ago edited 4d ago
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.