Name: 「跟 Babish 一起動手做」《料理鼠王食譜》普羅旺斯雜菜煲 Ratatouille (Binging with Babish: Ratatouille (Confit Byaldi) from Ratatouille)
Uploaded: 2021-11-19T21:01:20.000Z
Duration: 4 min 5 s

Hey baby I hear the blues are calling, tossed salads and scrambled eggs.

嘿寶貝我聽到藍調正在呼喚，伴隨著沙拉與炒蛋的芳香。

Hey, what's up guys? Welcome back to Binging with Babish.

嘿，大家還好嗎？歡迎回來「跟 Babish 一起動手做」。

I want to thank you all very much for participating  in the Reddit AMA last week.

非常感謝所有參與上周 Reddit「盡管問」活動的各位。

So, this week, I'm going to be recreating the top voted suggestion which was, Ratatouille.

所以這次我將要重現投票數最高的結果，也就是 《料理鼠王》裡的普羅旺斯雜菜煲。

Now, I've been told by some very emphatic commenters that this is not real ratatouille. This is something called Confit Byaldi, which is sort of like a modern spin on ratatouille.

有很多非常「熱心」的觀眾提醒我電影裡的並不是正宗的普羅旺斯雜菜煲。這道菜其實叫做 Confit Byaldi，可以說是種用現代手法翻轉傳統普羅旺斯雜菜煲做法的一道菜。

So we're going to start off by blanching some tomatoes for about 30 seconds until the skin start to peel.

所以我們首先要川燙番茄約 30 秒，直到表皮開始剝落。

And then we're going to peel them before roasting some peppers: yellow, orange, and red.

在剝好番茄皮後，我們要來燒烤一些彩椒：黃色、橘色和紅色的彩椒。

只用紅色的也行啦，沒什麼差。

Char on all sides over an open flame until blackened.

在明火上將每一面都燒炙得焦黑。

Make sure to use metal tongs, not plastic ones like me. I'm being stupid right now.

記得要用金屬製的夾子，而不是像我一樣犯蠢用上塑膠的。

Cover the hot steaming pepper with some aluminum foil. Let them steam in their own steaminess for a few minutes.

用鋁箔紙把烤得滾燙的彩椒給蓋住。讓它們用自身散發出的蒸氣把自己蒸熟，持續個幾分鐘。

This will help soften the peppers and make them a little bit easier to peel, which we're going to do right now.

這能使甜椒軟化，並讓它們的皮可以更好剝下來。我們接著便要來剝皮。

Peel off all of the black stuff, and you're left with these beautiful roasted tri-colored peppers.

把所有全部焦黑的部分都去掉後，我們就有了烤得票漂亮亮的三色甜椒了。

Which we're going to combine in a high powered blender with 3 Roma tomatoes, a few sprigs of parsley, 2 whole garlic cloves, a few sprigs of picked thyme leaves, a quarter of a white onion,

我們之後要把它們丟進高速攪拌機，一起放入的還有 3 顆羅馬番茄、一點點歐芹、兩瓣蒜頭、一點點鮮採百里香葉、四分之一顆洋蔥，

and a little bit of vegetable's stock that we're going to pour in as the blender is running.

然後在攪拌機運轉的同時加入一點點蔬菜高湯。

Oop -- a little bit of olive oil before I forget.

唉呀，差點就忘了還要加一點點橄欖油。

Now I don't wanna discolor the mixture too much so I'm also going to use a bit of hot water before pressing the vegetables down into the blender and creating sort of like a roasted red pepper soup.

為了不要讓最後結果的顏色變化太大，在把蔬菜壓進攪拌機刀片之前我會用上一點點的熱水，讓它變成有點像是炙烤紅椒湯的結果。

The cool thing about high powered blenders is that it actually cooks the mixture if you let it run at high speed long enough.

高速攪拌機很酷炫的地方在於，只要你用高速運轉的時間夠長，它其實甚至能煮熟裡面的東西。

Now it's time to create those famous shingles of sliced vegetables.

接下來要切出薄片蔬菜層層疊起的經典畫面。

We need to use a very very sharp knife on the tomatoes to create thin little slices, and then use a mandolin to make life a little easier with one yellow and one green squash.

我們得用上非常非常鋒利的刀來把番茄切成細細的薄片，但為了讓自己好過點，我用了切片器來切黃色和綠色櫛瓜。

And then my mandolin kinda sucks, so I'm going to slice my eggplant my hand.

不過因為我的切片器實在有點廢，所以我還是自己親手動刀切了茄子。

Chop a little bit of fresh rosemary to sprinkle over top before spreading a thin even layer of our roasted red pepper sauce on the bottom of a rectangular or oval roaster.

先切一點新鮮的迷迭香放在旁邊等最後再灑上去，然後把我們的炙燒彩椒醬汁薄博一層地倒在方形或是橢圓形的烤盤底部。

Now we're going to start shingling vegetables, alternating in a pattern across the bottom of the dish.

接著便要來層層把蔬菜堆疊起來，用特定的順序排列在烤盤底部。

Now, this is my first crack and I cut the vegetables a little bit too thick and stacked a little bit too far apart.

因為這是我的首次嘗試，我把蔬菜切得有點太厚，而且蔬菜間的距離也堆疊得太遠了。

We'll revisit that later. For now, drizzle a little bit of olive oil across the top of the vegetables, season with salt, freshly ground pepper, and our finely chopped fresh rosemary

我們之後再來回顧。總之現在呢，在蔬菜的頂端灑上一點點橄欖油，加上點鹽巴、現磨胡椒和切得細碎的迷迭香來調味。

before topping with a sheet of parchment paper that we cut to the shape of our baking dish, and placing in a 225 degree oven for about 90 minutes until it comes out looking like this.

接著在上面鋪上一張事先切成烤盤大小與形狀的烘焙紙，並把整個烤盤放到 225 華氏度 (約為 107.22 攝氏度) 的烤箱中烘烤 90 分鐘，直到成品變成像是這樣為止。

Now this tasted really good, but for that Pixar-style plating, we need thinner vegetables stacked closer together, cooked for less time, like so.

雖然這個味道吃起來真的很讚，但要達成皮克斯風格的排盤，我們得把蔬菜切得更細並堆疊得更緊密一點，烘烤的時間也要下修。

Into a ring mold we are going to stack some vegetables vertically then horizontally, like so.

我們得把蔬菜以水平與垂直方式堆疊進圓形的模具裡面才行，就像這樣。

Lift off a little bit slower than necessary for a dramatic effect, swirl some olive oil and leftover red pepper sauce around the outside,

為了營造戲劇張力，以沒必要的慢速度把模具給拉上來。接著在盤邊點綴些橄欖油與剩下的彩椒醬汁，

along with some fresh picked parsley leaves and let's see if this is good enough to save a restaurant from an evil reviewer.

搭配上一些現採的歐芹葉子。現在就讓我們來看看這道菜有沒有好吃道能夠拯救餐廳免於邪惡評論家的毒舌吧。

Whoa, whoa, ok, what was in that ratatouille?

等等等等，等一下，這道雜菜煲裡到底是放了些什麼？

我記得，應該只有蔬菜吧。好喔。

Whoops and I forgot Rémy's single chive garnish over top, my bad.

啊，我忘記在最上面還要放上小林的細香蔥點綴了。抱歉啦。

Hang on, let's see if I can remember what happened to my hamster when I was 5....

等等喔，讓我來試試我能不能想起來在我五歲的時候，我養的倉鼠到底怎麼了...

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「跟 Babish 一起動手做」《料理鼠王食譜》普羅旺斯雜菜煲 Ratatouille (Binging with Babish: Ratatouille (Confit Byaldi) from Ratatouille)

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