Why Cant Muslims Wear Shorts

Recipes by Jean-Luc Rabanel 2 * (The workshop of Jean-Luc Rabanel in Arles)

SPINACH & FETA RAVIOLE OF THE STOCK OF SWEET ONIONS

ravioli dough:

250g of flour

02 eggs

06 grams of salt

04 tablespoons olive oil

02 tablespoons water

02 tablespoons of tomato puree

broth with sweet onions :

01 sweet onion

01 liter juice wild seeds

05 cl olive oil

Stuffing ravioli:

01 kg of spinach

02 sweet onions

01 bunch coriander

125 gr feta

Other ingredients:

01 fennel

Borage flowers & leaf

125 gr parmesan

Olive

Flowers salt & white pepper

Directed by:

Make the stuffing ravioli. Let it rest for 30 minutes
Start the broth with sweet onions. Chop onions, sauté in olive oil, add the juice of wild seeds. Bake for 45 minutes. Pass. Book.
Sauté onions with spinach. Skip to the cutter with feta and cilantro. Season.
Cut a diced fennel, sauté.
Conduct tiles Parmesan
Fit & ravioli reduce the stock of onions
Cook ravioli
The draw with the reduced broth, diced fennel, borage leaf and flower bourrache.Assaisonner. Install tile over parmesan.

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Onion Tart SWEET & LISETTE

Ingredients:

02 kg of sweet onions

01 bouquet of fresh thyme

01 basil

01 bouquet of fresh mustard

02 dl olive oil

balsamic vinegar 05 cl

01 kg of dough "crust (see recipe )

01 head garlic

olives 100 gr pitted black

Flowers salt & white pepper

01 kg of lisette

½ cups stock wild seed

02 licorice sticks

Chop onions, make confit with olive oil, garlic split, branches of thyme.

Season & drain.

Roll out the dough "crust" finely, cook in 180 degrees for three minutes.

Arrange onions over candied black olives that were previously cut in half.

Anneal two minutes.

Detailing.

Place fillets on top of Lisette who have been fried and topped with pesto.

Add broth licorice reduced and a seasoned mustard greens.

----- DOUGH "CRUST"

Ingredients:

01 kg flour

500 grams of water

15 gr yeast

150 gr olive oil

15 grams of salt

Dissolve yeast in water.

Pour olive oil and flour.

Mix.

Add salt.

Rest for 50 minutes.

Spread and bake at 180 degrees for 05 minutes.

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Bugnes Juice Quince

Ingredients (for 04 persons):

01 liter of milk

500 grams of butter

500 grams of flour

500 gr egg

150 gr sugar

04 oranges

06 star anise

Ingredients juice of quince:

01 liter base syrup

2.5 kg of quince

02 lemons

Infuse with orange star anise in milk for 45 minutes. Pass.

Make Melt butter in milk, add sugar and flour.

Mix, add the eggs.

Cast in molds and-stick caught in the freezer.

Gently cook with quince syrup base and lemons for 01 hours.

Steep, covered, for 01 hours and filter.

bugnes Fry at 180 ° for 02 minutes.

Soak roll in sugar and unrefined.