If the spring rolls were Nice ...
Serves 4
wine: Vin de Pays du Val de Loire - Sauvignon blanc Attitude - Pascal Jolivet
Ingredients:
The spring rolls:
100 grams of bread crumbs
Cream
3 bunches green Swiss chard
2 cloves garlic confit
50 g shelled mussels
2 Dried Tomatoes
2 sprigs sage
2 sprigs basil
20 g Sbrintz or failing Parmesan
15 g basmati rice
Sheets Spring Roll
flour 1 egg +
The vinaigrette Babazouc :
1 c / soy sauce
1 c / Raspberry vinegar
1 c / soup Anchoïade
1 c / soup powder Dried Tomatoes
1 c / soup Tapenade
2 c / Olive oil soup
Salt and Pepper
Rehydrate the dried tomatoes in hot water.
Slice the green chard, sweat quickly, let them cool in a colander.
Once cooled squeeze them with a cloth to extract as much water, then chop finely.
Cook rice. Mince the basil, sage and crushed garlic (garlic) crystallized.
Mix while adding sbrintz, salt, pepper to taste.
Once the stuffing ready we will prepare a "glue" made with egg whites and flour.
Spread Sheets spring roll paste previously cut in squares, put the stuffing on it (not too much to close the roll), roll into a tube, close the dough sticking to the brush and the "glue".
The dressing of Babazouc: It's easy, mix all ingredients, mix them so you do not have lumps.
Fry the spring rolls, served hot (better) serve with the vinaigrette, topped leaf lettuce and some basil leaves.
Most : Of course you can freeze your egg rolls and serve with various sauces to suit your needs.
stew of pig cheeks with Artichokes and violet scent of Orange
There are many recipes for stew, only the perfumes and trims differ. In Burgundy it takes the name Beef Beef mode or carrots at home is the Daube Nicoise.
The main course is beef, and more specifically the bottom pieces, which must have their collagen dissolved by a slow, gentle cooking to make them soft and juicy. In their origin these meats in sauce were also used to soak the bread too stale to be able to eat.
It is also possible to make a stew with pieces called more noble or less conventional as the braised pig's cheek.
Serves 4
Suggested wine : Wine from Italy Monica di Sardegna - Argiolas "Lose" - 2002
Ingredients
2 kg of pig cheeks
8 Purple artichokes
1 L Red wine good consistency
1 Orange (organic if possible for zest)
2 c / o flour
1 Bouquet garni
1 Onion 1 Carrot
5 cloves garlic
a stream of Anchovies
dried porcini mushrooms 5
In a saucepan add the zest and juice from orange, bouquet garni, anchovy fillet and whole red wine (I said all red wine, you will be able to enjoy a much better accompaniment to vote stew when it is finished!). Reduce all at 2 / 3.
Trim the pork cheeks of the few pieces of fat possible to obtain beautiful nuts. In a large pot brown the cheeks of ornaments with the onion, carrot and chopped garlic crushed. Add flour and cook 2-3 minutes over low heat, moisten with red wine reduction, add the dried mushrooms and 1 l of water. Simmer for an hour, filter through to get a clear juice.
Gather pig's cheeks, the juice to a simmer and cook for 1 h 30-2 h 00, this gentle cooking will help keep your whole pieces of meat and melting. Once your cheeks cooked remove them from your sauce, reduce it to consistency.
While your stew is cooked, turn your artichokes, ie adorn all inedible parts and dive 4 minutes in a pan of boiling salted water in the middle (this will allow your artichokes not oxidized during cooking). After this time remove them and plunge them into water with ice in order to stop the cooking.
Warm your juice, adjust seasoning if necessary, to immerse your cheeks for about ten minutes. Quickly sauté artichokes in olive oil, salt and pepper (you can leave them whole or cut into half, 3 or 4 equal pieces).
It'll just draw on plates with hollow cheeks, top with hot juice and place the artichokes on top. For a more convivial gathering everything in a cast iron pot or a clay pot. You can imagine the flavors that emerge from your flat when you lift the lid to your guests.
few sprigs of thyme, rosemary, oregano or other fresh herbs tabled at the last moment to finalize your dish nicely.
Most: You can color your cheeks over high heat before cooking in the sauce, this change in taste and shape. If you want a stronger taste increase the amount of juice and orange zest, you can also make this recipe with other citrus.
This dish warmed (especially low heat) will be better. With leftover meat and sauce you can decorate a pasta dish or leftover meat can be used to make a ravioli stuffing adding a little green chard, topped with sauce and some grated Parmesan.
Farcis Apples with Dried Fruits and Spices
Serves 4
Suggested wine :
A glass of Manzana Verde (green apple liqueur) ice cold, it enhances the taste of the apple and gives a refreshing flavor that extends palate.
To a weaker alcohol a good cider fits very well
The Nice Little stuffed for dessert!
Ingredients:
4 firm-fleshed potatoes such Reinette grise of Canada or the Queen Reinettes
200 g mixed dried fruit e (apple, grapes, bananas, apricots ...)
2 oranges squeezed
a pod Vanilla
1 c / coffee cinnamon
1 / 2 c / 4 Spices Coffee
1 / 2 c / coffee Fennel powder
8 Basil leaves
Olive Oil
Vanilla Ice to accompany
As ravioli and cannelloni the stuffed arose from the need for careful management of food in a poor country. They allowed to use leftover meat meals a week. The little stuffed themselves ennobled several decades already and you can enjoy excellent home cooking in hard or worked over in a few places around Nice and
I will not deny that I totally refute those that we are too often based on a simple sausage and dried completely so estoufagou.
But enough about and transform the original p'tits stuffed for dessert, let's be clear, I will not pretend to that this preparation have any familiarity with our stuffed here, it is simply an adaptation of a method and interpretation.
Preheat oven 180-200 ° Thermostat 7. Cut the cover and core the apples, keep the flesh, separating the seeds. Replace the lid on the apple, add a swig of olive oil, a pinch of sugar and bake for 15 minutes in the oven.
Meanwhile, in a sauté pan, heat some olive oil, add dried fruit and flesh of apples, simmer a few minutes. Deglaze with the orange juice, Sprinkle the spices and basil finely chopped, cook over low heat to fluff dried fruits and juices become syrupy. Hot Stuff the apples with the mixture, cover with apple juice, have a little attitude.
Accompany it with a scoop of vanilla ice cream, if you know an artisan glacier ask you to make an ice cream or green tea with bergamot, and original agreement for guaranteed success.
Most : You can decorate the rim of the plate with different spices like star anise, and sprinkle a little powdered spices so that under the action of heat, sweet exotic emerges.
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