Ratatouille | Byron Talbott

what are some easy fish dishes can i pair with this ?

While this is a beautiful presentation it has little to do with a true ratatouille Byron. No sauce needed not tomato pates, and the veggies are diced and cooked together so the flavors blend together. You cannot get this with this layering process.

The red onion slices seem like over kill

this recipe is all wrong.
you dont blanch the tomatoes and peel their skin, and u use paprika??? + tomato paste? Why...
instead of tomato paste you can just take tomatoes blanch on hot water for 30 sec or so,and score the skin with a knife before.
then just cut the tomatoes thinly and the rest of the veggies.
after that the rest of scraps u have left of the veggies just pour to a blender and blend it with bit of olive oil.
put sauce on pan or something to go to the oven with a lid and put the veggies that you cut before on top of sauce and in to the oven.
Thats it.

Beautiful

Your channel is very professional and inspiring, I love it.
best regards

Would it work with Pizza Sauce too?

I always thought rattatouille was made of PEPPERONI. lol 😂😂😂

I bet i couldn't eat that food because noo one sell it in my country and there's no ingredients

Not exactly the same but still fine

I definitely want to try this as a side with some type of Cajun sausage or chicken.

I made this exactly like you showed us step for step, turned out delicious! 10/10

Men it look sow good

Japanese eggplant for a French dish? Lol

2018???

I love that movie with the rats 😂

I always thought it was a type of meat, I’m stupid.

My only issue with this recipe is that Confit basically means "cooked slowly" shoulda used a lower heat and longer time cookin. Still looks hecka good tho.

You could call the video "gourmet ratatouille" because your version is really sophisticated compare to the classic French ratatouille which is basicly a family dish which your mom makes 2 times a week because she doesn't want to spend lots of time for cooking, you know😂