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Remy's Ratatouille Recipe

July 17, 2007

Crotonblog: Cooking with the Lunch lady, Croton on Hudson, New York 10520

Like many others, our family also saw (and really liked) Disney Pixar’s new animated comedy movie Ratatouille (Rat-a-too-ee) over the weekend in Croton-on-Hudson. So, I thought I’d share Remy’s Ratatouille recipe with readers in hope of “making vegetable consumption fun” by preparing a long-standing classic French recipe such as this.

The official recipe from the movie follows. But if you’d like to check out another great Ratatouille recipe that we also love, here’s one from Martha Stewart.

Remy’s Ratatouille

For the Piperade (bottom layer):

1/2 red bell pepper, seeds and ribs removed
1/2 yellow bell pepper, seeds and ribs removed
1/2 orange bell pepper, seeds and ribs removed
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1/2 cup finely diced yellow onion
3 tomatoes (about 12 ounces total weight), peeled, seeded and finely diced, juices reserved 1 sprig fresh thyme
1 sprig flat-leaf parsley
1/2 bay leaf
Kosher salt

For the Vegetables:

1 medium zucchini (4 to 5 ounces) sliced in 1/16-inch-thick rounds
1 Japanese eggplant (4 to 5 ounces) sliced into 1/16-inch-thick rounds
1 yellow (summer) squash (4 to 5 ounces) sliced into 1/16-inch-thick rounds
4 Roma tomatoes, sliced into 1/16-inch-thick rounds
1/2 teaspoon minced garlic
2 teaspoons extra-virgin olive oil
1/8 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper

For the Vinaigrette:

1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar
Assorted fresh herbs (such as thyme and chervil)
Kosher salt and freshly ground black pepper

To make the piperade, preheat oven to 450 degrees. Line a baking sheet with foil. Place pepper halves on the baking sheet, cut side down. Roast until the skins loosen, about 15 minutes. Remove the peppers from the oven and let rest until cool enough to handle. Reduce the oven temperature to 275 degrees.

Peel the peppers and discard the skins. Finely chop the peppers; set aside.

In medium skillet over low heat, combine oil, garlic and onion and saute until very soft but not browned, about 8 minutes.

Add the tomatoes, their juices, thyme, parsley and bay leaf. Bring to a simmer over low heat and cook until very soft and little liquid remains, about 10 minutes. Do not brown.

Add the peppers and simmer to soften them. Discard the herbs, then season to taste with salt. Reserve a tablespoon of the mixture, then spread the remainder over the bottom of an 8-inch oven-proof skillet.

To prepare the vegetables, you will arrange the sliced zucchini, eggplant, squash and tomatoes over the piperade in the skillet.

Begin by arranging 8 alternating slices of vegetables down the center, overlapping them so that 1/4 inch of each slice is exposed. This will be the center of the spiral. Around the center strip, overlap the vegetables in a close spiral that lets slices mound slightly toward center. All vegetables may not be needed. Set aside.

In a small bowl, mix the garlic, oil and thyme, then season with salt and pepper to taste. Sprinkle this over vegetables.

Cover the skillet with foil and crimp edges to seal well. Bake until the vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for another 30 minutes. (Lightly cover with foil if it starts to brown.)

If there is excess liquid in pan, place it over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.)

To make the vinaigrette, in a small bowl whisk together the reserved piperade, oil, vinegar, herbs, and salt and pepper to taste.

To serve, heat the broiler and place skillet under it until lightly browned. Slice in quarters and lift very carefully onto plate with an offset spatula. Turn spatula 90 degrees as you set the food down, gently fanning the food into fan shape. Drizzle the vinaigrette around plate. Serves 4.

On September 7, 2009 11:41 PM, DNJ said:

We made this tonight after being so intrigued by the dish in the movie. Up until being dished on the plate, all was looking very much like in the movie. Couldn’t quite get the little twist thing going for the fan-shaped presentation. That aside, the dish was wonderful. I especially like the olive oil/garlic/thyme/salt/pepper sprinkle that went over the veggies - so flavorful! Thanks for posting this!

On May 9, 2009 2:33 PM, Scot said:

In the movie, Remy prepares the ratatouille while Ego, the restaurant critic, waits at his table.
It doesn’t seem very long in the movie but in reality, this recipe takes a couple of hours to make.

I have made this a few times and our family loves it. But I have found that less than 1 hour of baking time is quite satisfactory.

On May 5, 2009 2:02 PM, Raymond Bonnell said:

Ratatouille (film & dinner) tonight! My 3 year old is going to love this (maybe as much as his father).

On April 10, 2009 2:53 PM, Gloria said:

Finally someone makes the Remy version of Ratatouille. I’ve been looking all over the internet for his recipe. Thank you for providing such great detail. Now all I need to do is try it… expect my feedback on that one

On April 10, 2009 2:51 PM, Gloria said:

Finally someone makes the Remy version of Ratatouille. I’ve been looking all over the internet for his recipe. Thank you for providing such great detail. Now all I need to do is try it… expect my feedback on that one



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