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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, ratatouille (à la remy). It is one of my favorites. This time, I’m gonna 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 popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Ratatouille (à la Remy) is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook 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. Make ready 1 tbsp Olive oil
  3. Make ready 1/2 medium onion
  4. Take 2 clove garlic, minced
  5. Get 1/2 tbsp red pepper flakes
  6. Get 1 large Tomatoes, chopped
  7. Get 1/4 cup vegetable stock (or chicken or beef)
  8. Make ready 2 tbsp tomato paste
  9. Get 1 tbsp basil
  10. Make ready 1 tbsp thyme
  11. Take 1 tsp parsley
  12. Prepare Black pepper
  13. Take salt
  14. Get Vegetables
  15. Make ready 1 small eggplant
  16. Prepare 1 medium bell pepper
  17. Prepare 1 small yellow squash
  18. Make ready 1 small zucchini

Ingredients of Ratatouille (à la Remy) Prepare of Sauce. This recipe is what Remy makes at the end of the film. To make it easier to get the vegetables sliced thinly,. Here is the recipe for "Ratatouille a la Remy", Thomas Keller's Confit Byaldi.

Steps 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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