Confit Bayaldi Recipe

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A perfect example of French Riviera cooking - Confit Bayaldi uses simple, fresh ingredients, beautifully displayed to create a dish that is memorable & full of flavor but is also surprisingly healthy.

- Eggplants - Zucchini - Tomatoes - White onions - Red bell peppers - Tomato - Garlic - Tomato paste - Olive oil - Thyme - Salt

Ingredients

STEP 1

Pre-heat your oven to 350 degrees. First, let's make the Piperade, the base of the Bayaldi. In a large, heavy bottomed pan, heat 2 tbsps. of olive oil over medium heat.

STEP 2

Add the onions & the thyme leaves. Sauté for about 5 minutes. Pour 3 tbsps. of water into the pan to deglaze the onions & then sauté for another 5 minutes until the onions become translucent.

STEP 3

Add in the red pepper as well as the garlic, tomato, tomato paste and the pinch of salt. Sauté for another 10 minutes.

STEP 4

Spoon the Piperade in the the base of a round, oven safe dish. We used our round, 10 inch Mauviel pan but you can absolutely use a 10 inch pie plate or a cast iron pan for this recipe.

SWIPE UP FOR THE FULL RECIPE

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