Go to the Recipe: Pixar-Style Ratatouille
Oh great question. Well I don't believe that exact same pan is still for sale from Staub, it's a version of their "paella" pan. But it appears its very similar to this one, HERE. Pro tip with Ratatouille we recommend using enamel coated cast iron pans when making this dish. Because it is high in acid it is prone to cause rusting in pans like carbon steel. I believe all the veggies were able to fit just fine. It was a long time ago though that I helped Grant with that shoot. Whats nice about the sliced veggies is that because you're shingling them it's easy to cram alot in by angling them more vertically or press them flat if you find you're beginning to run short on slices. Best of luck and LMK if you have any other questions!
ok Ok. Your Pan in the original Video!! I have been looking and driving around town looking for something similar in the ‘Not Over the Moon’ expensive category! What was the pan you originally used in the video? It looked marvelous! Is it still in house use? I am going to guess a shallow casserole …
… which begs the next question .. did the recipe amount of vegetables ALL fit into that pan in one pass? :-) that you could handle with one hand?
Thank you for admitting in the new video that ChefSteps thickness measurements are often inaccurate lol. You've been driving me nuts for years lol.
PSA: People should just buy a cut-proof glove on Amazon with their Mandolin. Apparently professional chefs don't look cool unless they are risking their fingertips, but for the rest of us it is like driving a car without a seatbelt.
This isn't that hard to make (just a bit tedious) and it looks spectacular. Although I think traditional ratatouille tastes better. The tradisitonal ChefSteps way too copious amount of sauce makes a pretty good soup too.
I’m new here and I just love this space. My mom was a huge Ratatouille fan. I made this and it was absolutely, spectacularly delicious!
You can cook it the night before and cool it down, do a light reheat the next day for lunch.
I want to try this. Can I Do ratatouille in the night and serve for my lunch the next day?
It is best to do the sliced veg day of. They will start to oxidize and brown. This shouldn't affect the flavor but visually will be less appealing.
Will this do okay if prepped and put together a day ahead of time and put in fridge? Then cook it the next day?
Probably balsamic vinegar
Thank you for this recipe! Not only is it beautiful in appearance but it tastes as good as it looks!!
Whats the brown sauce at the end when its plated? Is it a vinaigrette?
For the Appletouille, what kind of cream should be used? Whipping cream(bought), heavy whipping cream (bought), coffee cream, half & half? Please tell me I didn't buy the wrong kind.
I planned to double the recipe for 8 servings to feed my 30+ family Thanksgiving day. Will there be enough, or should I x4 it?
Glad you used regular eggplant, I am thinking I will need to do that also.
If you're goal is to burn it, yes you can
In the video, is that a braiser? 3.5qt? 5qt?
Can this be done in a higher temp oven? (need to roast a chicken at the same time) Say 50 mins at 475F?
I would have loved to see how he plated the dish in a bit more depth. Great recipe!
I did, I also did vary the sauce spices a bit. The result was nice. I had to make a tool with aluminum foil to finish the garnish. One strong recommendation is to choose very well vegetables with similar diameter in order to facilitate when you build it!
Any thoughts, if I prepared the sauce and everything else as written but baked it on a pizza crust. Would the sauce be too wet for that? Like the idea of ending up with a vegetable tart. Thoughts (and any sauce modification sugestions) appreciated.
Love watching your videos and getting inspired to recreate it at home. I had to use regular eggplant but manager to resize the slices by using a cookie cutter. The end results were amazing. I think I would add some hot peppers next time to give it a little kick (but just a little). Fantastic recipe and can’t wait to try all the other variations.
The process in pics
And the final product
great recipe! at service, crumbled some goat cheese and drizzled some balsamic over the top (needed some acid methinks). Now, what to do with this surfeit of sauce? going to experiment with putting a dollop of the sauce in the middle of a small-cookie sized piece of puff pastry dough... sauce reminds me of the topping on an hors d'oeuvre I had a few years back.
Simply great!
mario
Great! I had to substitute the japanese eggplants with the "simple" long ones, that are a little bigger and not that poor of seeds, but cutting the slices with a round cutter the result was fine! My daughter is crazy for the movie and its "little chef" (and... so am I!!!) and she was enthusiastic to eat the "Ego" plate!
This is really neat and beautiful. I particularly love that all of the scraps are utilized!
I live alone..so the small dishes make sense for me. Also can you use the Kitchen Aid spiralizer to do the apples...cut in half and create the dish? I am thinking yam/apple/fig/ mixture would be delicious ...put parchment paper in container to allow for lifting out and presenting beautifully... maybe with a cream/brie/ sauce under it...or over and around it. Blessings, Anne
Easy and impressive. Best of all delicious.
Tnks Chefsteps!
I've failed to plate in that beautiful way using the ring mould - any advice?
Also, any alternate uses for the sauce?
it's a benriner japanese mandoline. they are great and cheap!
This is a crazy amount of vegetables you demand for this recipe! Maybe it's my choise of pan (at about 29cm/11.4" in diameter) but i only used one third of the cut vegetables and even less of the sauce. Maybe write how big of a pan the recipe is meant for and how many of them. Besides, very delicious and beautiful video!
Awesome video as usual. Will have to try it for sure. The mandolin slicer used; may I know which brand is it from? Thanks
this looks so good! i am going to make it in the weekend, but i can not find yellow zucchini anywhere. What can i use instead of yellow zucchini?
for the round thumbnail, do you cook it like that in a ramican or do you cook and transfer?
