A quick post today, a tribute to a great chef and a great movie that connected through food. I encountered this recipe some time after I saw Pixar’s movie Ratatouille. Naturally, there was a lot of interested in the dish due to the movie’s success, so the recipe was published by several independent sources, The New York Times being one of them.
The recipe seemed lengthy and the process cumbersome at first, but once I read it carefully, it became clear to me that the idea is very simple — get a few colorful vegetables and extract as much flavor from them as you can, keeping them beautiful in the meantime. The rest is just details. I loved the dish back in 2008 when I cooked it for the first time, and I loved it today. Today’s dish was a double quantity for a pot luck dinner, so I had to layer it in a large rectangular tray, but it took nothing away from both the flavor and presentation.
Enjoy the pictures and visit the The New York Times’ page to get the recipe.