The best worker in France and chef of the two-star restaurant La Mère Brazier in Lyon delivers his simple family recipe in "La table des bons vivants".
Ingredients:
- 500g of penne rigate
- Olive oil
- 2 beans
- 1 cucumber
- Cherry tomatoes (150g)
- Lime (for zest)
- 2 yellow lemons
- Anchovy or belly of tuna or raw ham
- Parmesan cheese or goat cheese
- Basil
- Rocket shoots
Preparation:
- Cook 500g of penne al dente. Pour some olive oil on it and mix it so that it does not stick.
- Add 2 minced scallops, a small cucumber, 150 g of cherry tomatoes cut in half. Then grate the zest of a lime and add the juice of two lemons.
- Add some chips of parmesan cheese or ewe's cheese.
- At the end, you can add anchovies or tuna belly or if you prefer raw ham finely chopped.
- Finish with basil and rocket shoots.
- Correct the seasoning.