If you really want to wow your crowd with an elegant presentation, then this vegan ratatouille dish is sure to be a showstopper!
Ratatouille was made famous by a Pixar movie; however, the dish has been around for decades. In fact, it’s only this particular version, also known as confit byaldi, that was made famous by Pixar.
This version, is a stunning centerpiece no matter the time of year you are presenting it, but it does make a delicious and amazing holiday showcase dish.
His recipe, confit bayaldi, differed from ratatouille by not frying the vegetables, removing peppers and adding mushrooms. American celebrity chef Thomas Keller first wrote about a dish he called “byaldi” in his 1999 book The French Laundry Cookbook.
Why You’ll Love This Recipe
- Flavorful – This recipe packs so much flavor in with ingredients that are likely already in your pantry and fridge
- Beautiful– If you are looking for a dish that will really wow your guests, you can’t go wrong with this one
- Better the Next Day – It’s a great dish for meal prep. The longer the vegetables sit in the piperade (the sauce), the more flavor it gives.
- Vegetables- the main vegetables in the dish are eggplant, zucchini, yellow squash, onions, and tomatoes.
- Tomatoes – specifically for the sauce (piperade), you want to use San Marzano tomatoes as they evoke a much more concentrated tomato flavor that really makes this dish shine
See my recipe card below for a complete list of the ingredients with measurements.
What is the difference between ratatouille and confit byaldi?
Ratatouille and confit byaldi share similar ingredients; however, their presentations are what set them apart.
Traditionally, the French dish of ratatouille fries the vegetables and then combines then in a stewed dish until they are creamy. Often times, the vegetables are cubed to make this. There are however, many spins on the dish and even debate over the origins.
Confit byaldi, on the other hand, was a spin on ratatouille by Chef Thomas Keller. He was asked by Pixar to create a more elegant version of the dish for the 2007 movie Ratatouille. This version makes paper thin slices of the eggplant, squashes, and tomatoes to create the show stopping presentation.
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Binging with Babish: Ratatouille (Confit Byaldi) from Ratatouille
FAQ
Is confit byaldi the same as ratatouille?
What’s the difference between confit and ratatouille?
What does byaldi mean in English?
What is the difference between byaldi and Tian?