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| Type | Main course orside dish |
|---|---|
| Main ingredients | Courgette (zucchini),yellow squash,aubergine (eggplant),Roma tomatoes,yellow onions,garlic,herbs |
Confit byaldi is a variation on the traditional French dishratatouille by the French chefMichel Guérard.
The name is a play on theTurkish dish "İmam bayıldı", which is astuffedeggplant.[1][2]
The original ratatouille recipe has the vegetables fried before baking. Since at least 1976, some French chefs have prepared the ratatouille vegetables in thin slices instead of the traditional rough-cut.Michel Guérard, in his book foundingcuisine minceur (1976),[3] recreated lighter versions of the traditional dishes ofnouvelle cuisine.[4] His recipe,confit bayaldi, differed from ratatouille by not frying the vegetables, removing peppers and adding mushrooms.
American celebrity chefThomas Keller first wrote about a dish he called "byaldi" in his 1999 bookThe French Laundry Cookbook.[5] Keller's variation of Guérard's added two sauces: a tomato and pepper sauce at the bottom (piperade), and avinaigrette at the top.[6][7] He served as food consultant to thePixar filmRatatouille, allowing its producer,Brad Lewis, to shadow for two days in the kitchen of his restaurant,the French Laundry. Lewis asked Keller how he would cook ratatouille if the most famous food critic in the world were to visit his restaurant.[1] Keller decided he would make the ratatouille inconfit byaldi form, and fan the vegetable rounds accordion-style with apalette knife.[8]
According to Thomas Keller's recipe, apiperade is made of peeled, finely chopped, andreducedpeppers,yellow onions,tomatoes,garlic, andherbs. The piperade is spread thinly in a baking tray or casserole dish, then layered on top with evenly sized, thinly sliced rounds ofzucchini,yellow squash,Japanese eggplant, androma tomatoes, covered inparchment paper, then baked slowly for several hours to steam the vegetables. The parchment is removed so that the vegetables roast, acquiring additional flavor throughcaramelization. To serve, the piperade is formed into a small mound, and the rounds arranged in a fanned-out pattern to cover the piperade base. Abalsamicvinaigrette is drizzled on the plate, which may be garnished.[9][10]
Ratatouille Niçoise is recipe No 144, whileConfit bayaldi is No 141
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