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    Recipe: Confit Byaldi - The New York Times

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    April
    This recipe is for a confit byaldi, which is a gratin of layered vegetables baked in olive oil. It consists of sliced zucchini, eggplant, yellow squash and tomatoes layered in a spiral pattern over a sauce of roasted red, yellow and orange peppers, garlic, onion and tomatoes. The layered vegetables are baked for 2 hours, then broiled to brown. They are served fanned out on a plate with a vinaigrette of the leftover pepper sauce, olive oil and vinegar drizzled around. The confit byaldi yields 4 servings.

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    Recipe: Confit Byaldi - The New York Times

    Uploaded by

    April
    214 views3 pages
    This recipe is for a confit byaldi, which is a gratin of layered vegetables baked in olive oil. It consists of sliced zucchini, eggplant, yellow squash and tomatoes layered in a spiral pattern over a sauce of roasted red, yellow and orange peppers, garlic, onion and tomatoes. The layered vegetables are baked for 2 hours, then broiled to brown. They are served fanned out on a plate with a vinaigrette of the leftover pepper sauce, olive oil and vinegar drizzled around. The confit byaldi yields 4 servings.

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    This recipe is for a confit byaldi, which is a gratin of layered vegetables baked in olive oil. It consists of sliced zucchini, eggplant, yellow squash and tomatoes layered in a spiral pattern over a sauce of roasted red, yellow and orange peppers, garlic, onion and tomatoes. The layered vegetables are baked for 2 hours, then broiled to brown. They are served fanned out on a plate with a vinaigrette of the leftover pepper sauce, olive oil and vinegar drizzled around. The confit byaldi yields 4 servings.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    214 views3 pages

    Recipe: Confit Byaldi - The New York Times

    Uploaded by

    April
    This recipe is for a confit byaldi, which is a gratin of layered vegetables baked in olive oil. It consists of sliced zucchini, eggplant, yellow squash and tomatoes layered in a spiral pattern over a sauce of roasted red, yellow and orange peppers, garlic, onion and tomatoes. The layered vegetables are baked for 2 hours, then broiled to brown. They are served fanned out on a plate with a vinaigrette of the leftover pepper sauce, olive oil and vinegar drizzled around. The confit byaldi yields 4 servings.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Recipe: Confit Byaldi - The New York Times 4/11/20, 04:09

    Recipe: Confit Byaldi


    June 13, 2007

    FOR PIPERADE

    1/2 red pepper, seeds and ribs removed

    1/2 yellow pepper, seeds and ribs removed

    1/2 orange 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 thyme

    1 sprig flat-leaf parsley

    1/2 a bay leaf

    Kosher salt

    FOR VEGETABLES

    https://www.nytimes.com/2007/06/13/dining/131rrex.html?_r=0 Page 1 of 3
    Recipe: Confit Byaldi - The New York Times 4/11/20, 04:09

    1 zucchini (4 to 5 ounces) sliced in 1/16-inch rounds 1 Japanese eggplant, (4 to 5


    ounces) sliced into 1/16-inch rounds 1 yellow squash (4 to 5 ounces) sliced into
    1/16-inch rounds 4 Roma tomatoes, sliced into 1/16-inch rounds 1/2 teaspoon
    minced garlic 2 teaspoons olive oil 1/8teaspoon thyme leaves Kosher salt and
    freshly ground black pepper

    FOR VINAIGRETTE

    1 tablespoon extra virgin olive oi

    1 teaspoon balsamic vinegar

    Assorted fresh herbs (thyme flowers, chervil, thyme)

    Kosher salt and freshly ground black pepper.

    1. For piperade, heat oven to 450 degrees. Place pepper halves on a foil-lined
    sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from
    heat and let rest until cool enough to handle. Peel and chop finely.

    2. Combine oil, garlic, and onion in medium skillet over low heat until very soft
    but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley,
    and bay leaf. Simmer over low heat until very soft and very little liquid remains,
    about 10 minutes, do not brown; add peppers and simmer to soften them. Season
    to taste with salt, and discard herbs. Reserve tablespoon of mixture and spread
    remainder in bottom of an 8-inch skillet.

    3. For vegetables, heat oven to 275 degrees. Down center of pan, arrange a strip
    of 8 alternating slices of vegetables over piperade, overlapping so that 1/4 inch of
    each slice is exposed. Around the center strip, overlap vegetables in a close
    spiral that lets slices mound slightly toward center. Repeat until pan is filled; all
    vegetables may not be needed.

    https://www.nytimes.com/2007/06/13/dining/131rrex.html?_r=0 Page 2 of 3
    Recipe: Confit Byaldi - The New York Times 4/11/20, 04:09

    4. Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to
    taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well.
    Bake until vegetables are tender when tested with a paring knife, about 2 hours.
    Uncover and bake for 30 minutes more. (Lightly cover with foil if it starts to
    brown.) If there is excess liquid in pan, place 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.)

    5. For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and
    pepper to taste in a bowl.

    6. To serve, heat broiler and place byaldi underneath until lightly browned. Slice
    in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90
    degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate. Serve
    hot.

    Yield: 4 servings

    https://www.nytimes.com/2007/06/13/dining/131rrex.html?_r=0 Page 3 of 3

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