How to Make Ratatouille with Sous Vide Confit Byaldi girlunderpressure

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http://youtube.com/watch?v=WWI9zpsoaaU

Ratatouille with Sous Vide Confit Byaldi! #Ratatouille #FavoriteMovie #ThomasKeller #SousVide #AnovaFoodNerd @anovaculinary Recipe below: • . • . • . • 1 red bell pepper • 1 onion • 5-6 cloves of garlic • 1 eggplant • 6-8 campari tomatoes (or any small sized tomato) • 2 yellow squash • 2 zucchini • salt pepper • olive oil • thyme • . • . • . • 1. thinly slice zucchini, eggplant, squash and tomatoes (i used #2 thickness on a mandoline). set aside. • 2. to make the confit biyaldi, chop garlic, onions and red bell pepper and place into vacuum seal bag. • 3. add veggie scraps from zucchini, eggplant, squash and tomatoes. • 4. add salt, pepper and olive oil. • 5. sous vide at 185F for 2 hours. • 6. after 2 hours, place into a blender and blend until your desired consistency. • 7. spread confit biyaldi onto a round pan. • 8. layer slices of zucchini, eggplant, squash and tomatoes around the pan. • 9. season with salt, pepper, olive oil and thyme. • 10. cover with parchment paper and bake at 375F for 1 hour. • 11. enjoy!

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