Full Recipes:
1. ARTICHOKE CARPACCIO, RUCOLA SALAD AND GRATED PARMESAN
INGRIDIENTS
12 Purple Artichokes
4 Handful Rocket
1 Piece of Parmesan
3 Lemons
Balsamic Vinegar
Olive oil
Salt
Pepper
PREPARATION
Peel and pare the artichokes so that the artichokes don’t oxidize, and thereby lose their colour. Keep them in a bowl of cold water with the juice of two lemons.
Drain the artichokes at the last minute, pat them dry then, after halving, slice them thinly lengthways.
Keep them in a marinade of lemon juice, olive oil, salt and pepper.
Coat the pieces well with the marinade.
Serve them after 5 to 10 minutes of marinating.
In a mixing bowl, season the rocket with the olive oil and the balsamic vinegar. Add salt and pepper.
Spread the artichokes over 3/4 of the plate with little of the marinade.
Add the rocket leaves and use a peeler to top off with parmesan shavings
Once a good amount has been exposed, rub with lemon.
Continue to pare down the artichoke until you’ve almost reached the heart. Keep rubbing with lemon.
At this stage, turn over the artichoke, and extricate the heart. Finish by removing the base of the leaves found above the choke.
With the point of a knife, or a small spoon, remove the choke and rub the exposed surface immediately with lemon.
One by one, reserve the artichoke hearts in a bowl of water and lemon juice.
2. BUTTERNUT SQUASH GNOCCHI
INGRIDIENTS
650G Peeled Potatoes
200G Peeled Butternut Squash
50G Buckwheat Flour
100G Quinoa Flour
50G Rice Flour
Flour For Rolling Out The Dough
1 Tsp Garlic Powder
Salt
1⁄2 Punnet Yellow Cherry Tomatoes 1⁄2 Punnet Red Cherry Tomatoes
1 Punnet Wild Asparagus
A Handful Of Black Olives
Fresh Basil
1 Small Red Onion
1 Tbsp Light Brown Sugar
2 Cloves Of Garlic
Olive Oil
Salt
Pepper
PREPARATION
Cut the potatoes and the butternut squash into cubes, then steam to cook.
Mash the cooked vegetables well using a potato masher before leaving to cool.
The puréed vegetables must be cold in order to make the gnocchi.
In a mixing bowl, stir together the three types of flour along with a pinch of salt and the garlic powder.
Begin by adding half the flour to the purée, then knead by hand. Once well-incorporated, add the remaining flour and continue to knead by hand so as to end up with a smooth dough. Divide into four balls and sprinkle them with flour.
Dust flour over the area where you are working, then roll out the balls of dough.
Roll each ball of dough into a sausage with a diameter of about 2 to 3 centimetres, then cut into 2 centimetre long pieces. Roll these pieces into balls using the palms of your hands.
CREATING THE GNOCCHI
Take a fork and place it prongs down on your work space.
Take one of the dough balls and place it on the curve of the fork before rolling it down the prongs using your index finger. Repeat with the rest.
Place the ready gnocchi on a clean kitchen towel, and leave to dry-out in the open air for 30 minutes.
Bring a large saucepan of salted water to the boil.
Drop in the gnocchi and let them cook until they come up to the surface.
Tip: taste them in order to attain the right texture. If not quite right, cook them a little longer. Drain and put to one side.
Slice the cherry tomatoes in half widthways. Thinly slice the black olives and the garlic. Peel and finely chop the red onion.
Cut the wild asparagus in two.
In an oiled pan, fry the onion with 1 tablespoon of sugar until it caramelizes.
Add the cherry tomatoes, the black olives, the wild asparagus and the chopped garlic. Stir and leave to cook for 8 minutes. Half-way through the cooking time, add a little water. Gently incorporate the gnocchi.
Leave to cook for 5 minutes.
Add the chopped basil right at the end of the cooking time. Stir together once more. This dish can be served with parmesan shavings and a little pistou (a Provençal sauce, similar to pesto).
3. ALMOND MILK PANACOTTA
INGRIDIENTS
25 Cl Almond Milk
40G Light Brown Sugar
1 Level Tsp Agar-Agar
20 Cl Almond Cream
150G Cherries
15G Light Brown Sugar
A Little Water
Juice of 1/2 a Lemon
2-3 Drops of Bitter Almond Extract
A Handful of Sliced, Blanched Pistachios
PREPARATION
In a saucepan, stir together the milk, the sugar and the agar-agar.
Just as it begins to come to the boil, take it off the heat and add the almond cream.
Stir well.
Distribute between glasses.
Keep in the fridge for a good hour before serving.
Wash and stone the cherries. Slice them in half.
Cook the cherries in a saucepan, adding sugar, water and the lemon juice.
Stir and cook over a medium heat until the cherries begin to split, so as to create more juice.
Mix the cherries together with their juice in a blender.
Add the bitter almond extract.
Taste and adjust the seasoning accordingly.
Put to one side to chill.
FINISHING
At the time of serving, pour a generous amount of the coulis on to each glass of panacotta.
Add the blanched pistachios. To give a little crunch, simply toast the pistachios before adding.