What is the Confit Byaldi?

Variations of Turkish dish called Imam Byaldi , Confit Byaldi is a type of gourmet ratatouille famous by chef Thomas Kellar and Pixar Ratatouille . Confit Byaldi, traditionally goulash -like food chopped vegetables, transforms a simple Ratatouille fair from a rustic side dish to a gourmet main course. Confit Byaldi has three elements: pepper sauce called pipepeperade , vegetables and vinaigrette dressing. However, the food was not well known until Thomas Kellar put his own rotation for the film Ratatouille . Adding sauces, as well as the beautifully arranged shape of the accordion presentation of vegetables, this meal is delicious and visually attractive. Spices such as thyme, bay leaves are also included parsley and salt. Extra virgin olive oil provides a liquid base.

peppers are half and roasts in the oven. They are then cooled, then peeled and chopped. Garlic and onions are heated in oil before the rest of the pipepeperade ingredients, with the exception of peppers, they are added and cooked. Peppers are added as the last and pipepeperade can cook again before completion. Herbs are discarded before use.

Vinaigrette also contains extra virgin olive oil. Vinaigrette also add balsamic vinegar and herbs such as Chevil and thyme. Salt and pepper are usually added to taste. To make the ingredients simply mixed together and a small amount of pipepeperade is included.

Vegetables included in Confit Byaldi are eggplant, tomatoes, zucchini and yellow squash. Olive oil, garlic, salt and pepper are used for spices. All vegetables are cut into thin round slices.

Before adding chopped vegetables to round or oval baking pan or pelvis, most pipepeperade pour evenly into the bottom of the pelvis. The vegetables are laid in a pan in one straight line overlapping slices. Then the remaining vegetables createAir firmly spiral formula filling the rest of the pelvis. After filling the bowl, the spices and oil are sprinkled over the top and the bowl is firmly covered with foil. Confit Byaldi is then baked, often for two hours before the foil is removed and is allowed to complete the exposed cooking.

After completion, the bowl can be briefly placed under the broiler on brown or can be stored in a refrigerator for later heating. When served, the confit Byaldi is cut into squares or wedges and placed on individual plates. Vinaigrette is sprinkled over the top at that time.