About This Recipe
A typical recipe from Southern France which enhances the grassy and powerful taste of a Spanish Grand Cru.
Ingredients
At Oliviers&Co
Spanish Olive Oil
Raspberry Specialty Vinegar
Tomato powder
Salt from Camargue
Pepper
At the market
9oz chickpeas flour
17fl oz water
4 garlic cloves
2 onions
3 zucchinis
3 eggplants
1 red bell pepper
2 tomatoes
2 thyme sprigs
4 eggs
4 radishes
1 red endive
7oz mesclun
7oz cherry tomatoes
1 bunch of spring onions
Lemon zest
Directions
1. Panisse
Boil water with olive oil and 2 peeled garlic cloves. Add chickpeas flour and whisk for 10 minutes.
Transfer the preparation in a bowl and let it cool for 2 hours.
Cut the preparation with a piece cutter into a 4 inch diameter circle and brown in a pan with olive oil.
Place on paper towels and season.
2. Ratatouille
Cut all vegetables into small pieces. Sweat them in olive oil one by ne, except for tomatoes.
Then cook the whole thing over low heat for 25 minutes adding tomatoes, 2 peeled garlic and thyme.
3. Soft-boiled eggs
Boil water in a pan. Dip eggs gently with a skimmer and let them cook at a low temperature for 6 minutes.
Once cooked, place eggs in a bowl of cold water to stop the cooking. Shell the eggs.
4. Mediterranean condiment
Wash mesclun. Cut the cherry tomatoes in half, cut the red endive, slice the spring onions and make small shavings of radish with a mandolin.
5. Dressing
In a plate, place the Panisse and add 2 spoons of ratatouille on top.
Cut the eggs in half and place on each plat next to Panisse. Add mesclun, a few pieces of cherry tomatoes and radish shavings on top.
Season with a drizzle of olive oil, raspberry vinegar tomato powder and lemon zest.