Ratatouille (à la Remy)
Ratatouille (à la Remy)

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, ratatouille (à la remy). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Here is the recipe for "Ratatouille a la Remy", Thomas Keller's Confit Byaldi. Recipe adapted from New York Times. We need to roast and remove the skin of the bell peppers.

Ratatouille (à la Remy) is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Ratatouille (à la Remy) is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have ratatouille (à la remy) using 18 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Ratatouille (à la Remy):
  1. Make ready Sauce
  2. Get 1 tbsp Olive oil
  3. Take 1/2 medium onion
  4. Take 2 clove garlic, minced
  5. Make ready 1/2 tbsp red pepper flakes
  6. Prepare 1 large Tomatoes, chopped
  7. Take 1/4 cup vegetable stock (or chicken or beef)
  8. Take 2 tbsp tomato paste
  9. Get 1 tbsp basil
  10. Prepare 1 tbsp thyme
  11. Prepare 1 tsp parsley
  12. Make ready Black pepper
  13. Make ready salt
  14. Prepare Vegetables
  15. Prepare 1 small eggplant
  16. Take 1 medium bell pepper
  17. Make ready 1 small yellow squash
  18. Prepare 1 small zucchini

This recipe is what Remy makes at the end of the film. To make it easier to get the vegetables sliced thinly,. The title refers to the French dish ratatouille, which is served at. Here is the recipe for "Ratatouille a la Remy", Thomas Keller's Confit Byaldi.

Instructions to make Ratatouille (à la Remy):
  1. Preheat the oven to 375°F.
  2. In a large sautée pan over medium heat, cook the garlic, red pepper flakes, and onion until the onion is translucent.
  3. Meanwhile, using either a mandolin, food processor (with slicer attachment), or knife, thinly slice the eggplant, bell pepper, yellow squash, and zucchini (slices should be approximately 1/8" thick).
  4. Add the chopped tomato, veggie stock, tomato paste, and herbs to the sautée pan and cook for 8-10 minutes. Salt and pepper to taste.
  5. Pour the sauce into the bottom of a 9" pie dish (or similar oven-safe dish).
  6. Arrange the vegetables on top concentrically, layering them so that only a little bit of the peel is visible.
  7. Top with a pinch of salt, pepper, and thyme.
  8. Cover with some parchment paper (cut to fit your dish). Weight with some spare slices of veggie if necessary. Bake for 45-50 minutes until vegetables are tender.
  9. Serve!

Recipe adapted from New York Times. We need to roast and remove the skin of the bell peppers. The eponymous dish from the Disney film, Ratatouille, is easy and a beautiful addition to any dinner table. After Gusteau's is shut down due to a rat infestation, La Ratatouille was founded by Remy and Alfredo Linguini to cater to Gusteau's patrons. Remy is the head chef of La Ratatouille, while Colette Tatou serves as his sous-chef and Linguini as head waiter.

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