confit byaldi

confit biyaldi

My presentation’s not quite there, but if you squint you might recognise this as the critic-pleasing dish from the Pixar film Ratatouille. That’s technically what this recipe is, but this is it as reinvented by the chef-genius Thomas Keller, who christened it confit byaldi. Spoilers ahoy, but in a scene that should make Heston applaud, as the grouchy critic chomps down he is transported to his mother’s cooking of his childhood. Evoking such memory and inspiration really makes me smile when it comes to cooking. This is a really classy way of improving a truly peasant dish.

confit byaldi in the pan, ready for the ovenThe recipe is lifted wholesale from NYTimes so I won’t reiterate the whole thing here. Suffice to say it’s a bunch o’ veg sweated off and topped with discs of other veg. It’s time consuming but really not difficult, and the results are well worth it. Simultaneously sunny, tasty and wholesome, I heartily recommend it.


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