Provencal Ratatouille the French Laundry Way
Ratatouille defines Provence in a dish. There are probably as many recipes for variations of this dish that combines tomatoes, zucchini, eggplant and onion as there are families in the South of France. This Cocoa & Lavender variation of Ratatouille takes notes from famous chef Thomas Keller of the French Laundry.
Remy’s Ratatouille
This Cocoa & Lavender recipe was adapted from Thomas Keller's French Laundry cookbook.
Ingredients
- 1/2 pepper red, yellow & orange bell pepper seeds and ribs removed
- 2 tbsp extra virgin olive oil
- 1/2 cup yellow onion finely diced
- 12 oz (about 3) plum tomato(es) peeled, seeded & finely diced, juices reserved
- 1 sprig fresh thyme
- 1 sprig flat-leaf (Italian) parsley
- 1 bay leaf fresh
- 1 medium zucchini (courgette) (about 4 to 5 ounces), sliced in 16th-inch thick rounds
- 1 Japanese eggplant about 4 to 5 ounces, sliced in 16th-inch thick rounds
- 1 yellow squash (4 to 5 ounces) sliced in 16th-inch thick rounds
- 4 plum tomato(es) sliced in 16th-inch thick rounds
- 2-3 tsp extra virgin olive oil
- 1/2 tsp fresh thyme
- kosher salt
- freshly ground black pepper
- 1 tbsp extra virgin olive oil
- 1 tsp crema balsamica (balsamic glaze)
- fresh mixed herbs (such as thyme flowers, chervil, thyme)
Instructions
- Preheat oven to 450°F.
- Line a baking sheet with foil.
- Place pepper halves on the baking sheet, cut side down.
- Roast until the skins loosen, about 15-20 minutes.
- Remove the peppers from the oven and let rest until cool enough to handle.
- Reduce the oven temperature to 275°F.
- Peel the peppers and discard the skins.
- Finely chop the peppers, then set aside.
- In medium skillet over low heat, sauté onion in oil 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 a 10-inch oven-proof skillet (the bottom should be 8 inches).
- Arrange the sliced zucchini, eggplant, squash and tomatoes over the bell pepper mixture in the skillet.
- Begin by arranging 12 alternating slices of vegetables in a pinwheel in 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.
- You should have 5 concentric rings of vegetables.
- Set aside. (All vegetables may not be needed – you can use the rest for a frittata.)
- Drizzle the vegetables with 2-3 teaspoons olive oil, then sprinkle with thyme leaves and season with salt and pepper.
- Cover the skillet with foil (I followed Keller’s directions and not Remy’s – he used parchment!) and crimp edges to seal well.
- Bake until the vegetables are tender, 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 room temperature or reheat in 350°F oven.)
- In a small bowl whisk together the reserved tablespoon bell pepper mixture, 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. Use the crema balsamica to decorate the rim.
Notes
Serves 4 as a light entrée, and 6 as a side dish.
Tried this recipe?Let us know how it was!
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