How To make Ratatouille Version 1

Easy Ratatouille (Versatile, 1 Pot!) | Minimalist Baker Recipes

A simple take on the classic French staple that’s colorful, flavorful, and packed with summer vegetables! Delicious served with pasta or bread. Just 10 ingredients and 1 pot required!

Full Recipe:

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La Ratatouille de Rémy (le confit byaldi) - Disney Pixar Recipe

Enfin la recette de la ratatouille de Rémy, enfiiiin !!! Vous allez trop l'aimer on le sais ! Même ceux qui n'aiment pas trop les légumes d'habitude vont se lécher les doigts hehe En fait c'est la recette du confit byaldi du chef Thomas Keller c'est lui qui a inventé cette version de la ratatouille et c'est lui-même qui s'était occupé des recettes pour le film Ratatouille ! C'est facile à faire et clairement vous allez impressionner des gens avec vos skills. Encore merci pour les 10 000 abonnés c'est juste incroyable!!!



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Article confit byaldi – recette ratatouille:



Recette de la ratatouille de Rémy – Recette du confit byaldi de Thomas Keller issue du film Disney Ratatouille :

★ Ingrédients :

Sauce piperade :
- ½ poivron rouge
- ½ poivron jaune
- ½ poivron orange
- 2cs d’huile d’olive
- 1 oignon
- 1 gousse d’ail
- 1 boite de tomates en dés (385g)
- thym, persil, 1 feuille de laurier
- sel et poivre

Légumes :
- 1 courgette verte
- 1 courgette jaune
- 1 aubergine
- 4 tomates allongées

Huile au thym et à l’ail :
- 2-3cs d’huile d’olive
- 1/2cc d’ail émincé
- thym
- sel et poivre

Vinaigrette :
- 1cs de la sauce piperade
- 1cs d’huile d’olive
- 1cc de vinaigre balsamique
- ciboulette

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★ Ingredients :
Remy’s ratatouille Recipe – Thomas Keller’s confit byaldi from the Disney movie Ratatouille:

Piperade sauce :
- ½ red bell pepper
- ½ yellow bell pepper
- ½ orange bell pepper
- 2tbs olive oil
- 1 onion
- 1 garlic clove
- 1 can diced tomatoes (385g)
- thyme, parsley, 1 bay leaf
- salt and pepper

Vegetables :
- 1 zucchini
- 1 yellow zucchini
- 1 eggplant
- 4 tomatoes

Garlic and thyme oil :
- 2-3tbs olive oil
- 1/2tsp minced garlic
- thyme
- salt and pepper

Vinaigrette :
- 1tbs piperade sauce
- 1tbs olive oil
- 1tsp balsamic vinegar
- chive


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✪ Le Festin - Ratatouille Violin Cover – by @SquishyMaru



✪ Le Festin | Ratatouille | Piano Tutorial EASY | By Express Piano – by @expresspiano




#ratatouille #rémy #confit #byaldi #disney

Ratatouille #shorts #cooking #food #recipe #chef #viral #instagram

Ingredients
1 large eggplant
2 medium zucchini
2 medium yellow squash
5 Roma tomatoes

Herb sauce
2 cloves garlic minced
1 Tbsp fresh basil chopped
1 tsp fresh Thyme
1/2 tsp salt
1/4 tsp pepper
3 Tbsp Olive oil

Sauce
1 14 oz can crushed tomatoes
1/2 onion diced
1/2 bell pepper diced
3 cloves garlic minced
salt and pepper
Olive oil
Fresh basil chopped

Preheat oven to 375 f
Slice all your vegetables 1/8 in. thick (I used a mandolin). Then in a frying pan over medium heat, saute your onions, bell peppers and garlic until softened. Around 4-5 minutes. Then add crushed tomatoes and simmer over medium low heat for about 20 minutes.
Next, in a baking dish or a cast iron skillet, add your sauce and spread evenly over the bottom of the pan. Then layer your sliced vegetables.

In a small bowl, mix garlic, basil, thyme oil, and S&P. Mix until combined. Drizzle over your Ratatouille and cover with Tin foil or a lid. Bake for 40 minutes. Then uncover and bake for 20 more minutes.
Serve and enjoy!

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MAKING RATAOUILLE From Pixar's Ratatouille (Confit Byaldi) | Lets Recreate Ep. 1

Today We're recreating the famous Ratatouille (Confite Byaldi) from Pixar's movie, Ratatouille! This is our new series Lets Recreate, where we make dishes from animes, movies and shows! Ratatouille is one of our favorite movies, and we have been wanting to make this dish for a very long time.

Full Recipe Here:

There was no exact recipe for the ratatouille from the movie, so we tried our best by watching the movie and researching Chef Thomas Keller (the creator of the dish for the movie) to figure out what he did to make the ratatouille. Also let us know if there are any other dishes you would like to see us recreate!

If you want us to make a full recipe, comment down below and we will make one and put it on our blog for you!

Our Soufflé Omelette from FOOD WARS :

THE PAN WE USED : Mauviel 0 M'Heritage M'150B Copper Oval Pan, 11.8 Bronze Handle
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THE MANDOLINE SLICER:

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Song :
Blandverk Band - Midnight Serenade & Night By Night
Peter Sandberg - Summertime Daydream
Trailer Worx - Sunshine In My Pocket
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????Filming equipment :

Camera - Sony a7 III ILCE7M3/B Full-Frame Mirrorless:
Lens -Sony SEL90M28G FE 90mm f/2.8-22 Macro G OSS Standard-Prime Lens:
E-Mount - Fotodiox Pro Fusion Canon to Sony E:
Mic - Rode VideoMicPro:
Tripod - Dolica:
Monitor - Feelworld F6:
Lens Filter- Tiffen:
Software: Adobe Premiere Pro CC
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How to Make a Classic Ratatouille Recipe

One of my first experiences while working as a line cook at the age of 15 at one of my favorite restaurants in St. Louis was making risotto and ratatouille. They were the staple side items that we often served up to accompany main entrees on the menu. I remember everything from prepping the zucchini, squash and eggplant to the sautéing of the vegetables and then finishing it off with herbs and cheese and sending it out the door to dining room guests. I’ll forever cherish those foundational moments of my culinary journey, which is why I do so many recipes like this How to Make a Classic Ratatouille Recipe.

Learn How to Make a Classic Ratatouille Recipe that is layered with zucchini, squash, tomatoes, egg plant, onions and bell peppers.

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How to Make a Classic Ratatouille Recipe

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Chef Billy Parisi

Ingredients:

28 ounces of crushed tomatoes
2 tablespoons of fresh thyme leaves
2 thinly sliced zucchini
2 thinly sliced yellow squashes
2 thinly sliced egg plants
2 thinly sliced tomatoes
2 seeded red bell peppers cut into 1” squares
1 peeled and thinly sliced red onion
Kosher salt and fresh cracked pepper to taste
chopped fresh parsley and shredded parmesan cheese for garnish

Instructions:

1. Preheat the oven to 375°.
2. Pour the tomatoes to the bottom of a pan and season well with salt, pepper and 1 tablespoons of fresh thyme.
3. Next, alternately layer the vegetable slices around the outside of 12” cast iron skillet packing them in tight. Do the same to the inside of the skillet and then place a zucchini and squash rose in the center.
4. See the video for details
5. Season the top of the vegetables with salt and pepper, and 1 tablespoons of thyme and bake at 375° for 40 to 45 minutes or until crispy brown on top and cooked throughout.
6. Garnish with chopped parsley and shredded parmesan cheese.