Remy’s Ratatouille

Ever since my mandolin arrived in the mail, I’ve been dying to use it and to make something spectacular. One of my really good friends came into town last week and he loves the movie Ratatouille.

Ok, since the movie is a “movie” and it’s Pixar, their ratatouille is PERFECT. See the bottom stack of sliced vegetables, that’s not possible!!!! How can sliced veggies sit on their sides??? Remy’s sauce is also prettier than mine because I don’t have the luxury of having fresh herbs like chervil and tarragon at my disposal. I’m one person at home. What am I supposed to do with the extra herbs??? But I’m still happy with what I came out with and my friend loved it!

******UPDATE SEPTEMBER 10, 2012, I FOUND OUT THE SECRET
about how to plate it as a perfect circle!!!!!******

[100% organic]

For the Sauce

  • One 28 oz. can crushed tomatoes
  • 1 onion, finely diced
  • 6 cloves garlic, minced
  • 1 bay leaf
  • 5 large basil leaves, thinly sliced
  • Sprigs of thyme
  • Salt & freshly ground pepper
  • Olive oil, as needed
  • Water, as needed

In a pan, film a thin coating of olive oil on medium-low heat. Sweat the onions until translucent. There should be no coloration. Then add in the garlic and continue sweating for 30 seconds. Add in the crushed tomatoes and water to thin out the tomatoes. Don’t add too much water or else it will take forever to reduce. Add in the herbs and bring to a simmer. Simmer for 45 minutes.

Season and taste at the end. Strain through a coarse sieve and put into a clean saucepan. Keep pan warm.

For the Veggies

  • 1 zucchini
  • 2 yellow squash
  • 1 Chinese/graffiti eggplant
  • 4 plum tomatoes
  • 1 red bell pepper, finely chopped
  • Thyme sprigs, as needed
  • Basil leaves
  • Chives, for garnish
  • Salt & freshly ground pepper

Preheat oven to 400°F.

Using a mandolin, slice zucchini and yellow squash to 1.5mm-2mm in thickness. Slice eggplant a little thicker than the zucchini and yellow squash. Peel off the skin to the tomatoes and slice them 2mm-2.5mm in thickness. Set sliced vegetables aside.

To assemble: in a round baking dish, ladle sauce on the bottom and in alternating colors/vegetables, arrange sliced vegetables lying down, over-lapping each other. Sprinkle chopped bell peppers in the center and sprinkle with salt and pepper. Ladle more sauce over everything and place some herbs (thyme sprigs and basil leaves) on top and then bake in oven for 20-30 minutes.

To plate: using a 2-in ring mold, carefully place stacked veggies in the ring mold and top with some sauce, along with the bell peppers. Garnish with chive sprig.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s