I know I am late to the game but how great is that movie? The message is so wonderful and unexpected. You should be yourself and not care about who will judge you. Do/cook what makes you feel good and everything else is gravy.
The recipe that inspired Remy’s final dish “Ratatouille” was featured in the NYTimes as “Confit Byaldi”. I tried the real thing (except subbing green peppers for red and yellow peppers since I didn’t have any from my CSA. I also subbed champagne vinegar in the vinaigrette since I prefer the lighter color but balsamic would have been tasty too.)
This was time consuming especially since my mandolin was playing up, but I managed to get it done on a lazy and cold afternoon. The result was quite delicious and very earthy. I think next time I would make an effort to get the red and yellow pepper for their sweetness.
This NYTimes recipe doesn’t have any pictures but I did my best to follow their instructions to the letter. P loved layering the “green then yellow then red then purples.” I confess she refused to eat the final product…more for me!
so pretty, right!!!??
You can add some goat cheese or peccorino if you want.
Bon Appetit! xo, SW and Sweet P