Ratatouille Casserole – Bruno Albouze

Here is the Ratatouille recipe from the Pixar movie!

To get the full recipe go to https://brunoalbouze.com
Recipes / Shop / Gallery / Events / Blog / Food Reviews
@ https://brunoalbouze.com
Instagram@ https://www.instagram.com/brunoalbouze
Facebook@ https://www.facebook.com/brunoskitchen
Pinterest@ https://www.pinterest.com/brunoalbouze
Twitter@ https://twitter.com/BrunoAlbouze

I’ve got to leave if that’s gonna be fantastic you’ll see what I’m talking about now I got to taste that because I’m not sure or what does it taste like Wow hmm sorry honey I wish you were here my parents live in southwest of France in a small village where everyone knows

Each other and my mom is famous for her delicious ratatouille in couscous and my dad grows all sorts of vegetables and sure enough I got some inspiration for you because so many good things in like tomato bell peppers onions garlic herbs and those beautiful guys here you know

Squash Japanese eggplants I like to use a poblano and some chili pepper to give a kick peppers take on a wonderful smoky flavor when charred over a flame once roasted put the peppers into a boil cover with plastic wrap and let them steam for about 15 minutes then peel

Peppers meanwhile prepare the mirepoix shop carrots celery and onion using a mandolin or a sharp knife slice zucchini yellow squash Japanese eggplant and tomatoes into 1/16 inch rounds about two millimeters open up peppers and take the seeds and ribs out and chop them I guarantee you those beautiful smoky

Peppers will take this dish up to another level that can be called ratatouille with a Mexican twist now saute the mirepoix carrots onion and celery on high heat for about 10 minutes add garlic and cook three more minutes then stir in chopped peppers and crushed Tomatoes add herb de

Provence and cook down for about 20 minutes gently puree with basil then put the mixture back into the pan now it’s time to have fun arrange a strip of alternating slices of tomato yellow squash zucchini and eggplant add salt pepper and the olive oil garlic thyme seasoning isn’t this

Gorgeous cover with foil and we’re gonna finish it slowly – confit whole vegetables for three hours at 280 degrees a day after all right before serving bake the casserole uncovered for 45 minutes at 350 degrees and see what happens voila oh my I wish you could smell it

This is right there my dad’s garden summer on your plate gorgeous healthy tasty sugar sweat and neck sellout Appetit you enjoy it as much as I did I’m Bruno and booze thank you for watching a Japanese Eggman’s okay so Remi is not the kitchen today you