What a better way than starting up my blog than with the recipe that inspired its name? So after digging up and searching all around this is my version of Ratatouille and the movie’s Confit Byaldi. Starting with the piperade and ending up with a rainbow of colour on a clay dish. Two hours and a half later the flavours to our mouths. Out of 5 stars: 10.
Piperade is good as it is, with fried eggs (Pisto con huevo typical spanish), into an omelette, soufflé, with meat, etc.