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Confit Byaldi (Contemporary Ratatouille)
Confit Byaldi presents a modern twist on classic ratatouille, featuring delicately sliced vegetables artfully arranged and baked in a rich roasted red‑pepper sauce. The method calls for roasting and peeling the peppers, pureeing them into a flavorful sauce, thinly slicing the vegetables, and slow‑roasting to achieve tender, layered flavors reminiscent of Pixar’s iconic Ratatouille.
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Cost Breakdown
Critical Success Points
- • Briefly blanch the tomatoes, then peel off their skins.
- • Char and peel the bell peppers
- • Thinly slice the vegetables.
- • Prepare a baking dish and arrange the vegetables.
- • Cover the dish and bake.
Safety Warnings
- • Handle hot peppers and boiling water with care.
- • Utilize metal tongs to prevent melting and burns while charring peppers.
- • Handle the mandolin slicer with care to prevent cuts.
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