So, we are going to talk about ratatouille.
A lot of you guys know that dish.
Probably for the first time you heard of it from the movie
Ratatouille.
Traditionally, it's kind of stewed or sautéed,
eggplant, zucchini, tomato, onions.
We are going to pursue a version called
Confibialdi.
That was made really popular by Pixar
with the help of Thomas Keller.
It's the same flavors, same ingredients,
made really beautifully.
Just by slicing with a mandolin or a knife
all the vegetables and you lay it out
and do like a gorgeous shingled layer on top of it.
So, today we are going to show you exactly how to make
the Confibialdi or Ratatouille in the movie.
And we are also going to show you a few different riffs
that we are inspired to make and hopefully
you are going to be inspired to make your own version of Ratatouille too.
Okay, here we go.
So, there are two parts.
The sauce and the beautiful topping.
I'm going to actually slice up the vegetables first.
We are going to blanch these tomatoes.
Pot of water, coming up.
Crank that sucker up on high.
In the boiling water.
We slice our tomatoes, use a knife just because
they are so delicate.
But the rest of them, I am going to use a mandolin
and just go to town.
So, I am going to go about that thick.
These guys are going to go in the tray.
Ends, I am just going to throw in this bowl here for the sauce.
So, this stuff you will see obviously I am not
stressing about it like with a mandolin how perfect
this is just going to get cooked down and pureed, right?
All these guys are going in.
Let's go to the stove.
To make our ratatouille,
the first part was slicing all of our vegetables.
Then we took the scraps, the unbits,
and some onions and peppers and garlic
and made this sauce.
So, now we are going to assemble.
And you don't want too much sauce here.
You almost just want enough
so it doesn't burn on the bottom.
Just like a nice, delicate pizza.
That's it.
And then for this, we just start
shingling our little veggies here.
Purple, yellow, green, red.
It's like a pack of lifesavers.
And once you get going here, you kind of just get
into a little flow state.
So, this guy has to bake with a lid.
It's wintertime here in Seattle
and ratatouille is a very summery dish.
But what we really liked about this dish
is the technique.
So, we thought we'd apply it to a couple other things.
Let us do some really neat dishes.
We've got parsnips,
turnip, rutabaga,
green apple.
So, these little scraps,
we're going to layer all these on the bottom.
We're going to do a cream right now.
So, we're going to do a sweeter version.
We've got a bunch of beautiful apples.
We've got a Granny Smith,
an apple, an apple and we've just anaranged it.
This is dangerous, I can't see.
So, you know how to make ratatouille from the movie.
What's great about that is it's just a perfect example on how to take a base recipe
and leverage it to make all sorts of new creations, so don't be afraid to get creative.
That's beautiful.
We need to get Hollywood props, man.
Bring more theater here.
