Europe 1 12:47 p.m., September 19, 2021

Every Sunday in the Sunday Table, Laurent Mariotte, his columnists and his guests give us their best recipes.

Recipe :

ELEMENTS

  • 320 g CUCUGNAN LACE (DURUM WHEAT)

  • 2 LIMEQUAT or CEDRAT

  • 4 SHITAKE

  • 1 LONG PURPLE EGGPLANT

  • 20 CHERRY CHERRY TOMATOES

  • ½ LEMONGRASS STICK

  • 2 CLOVES GARLIC

  • SEASONING

  • 4 tbsp OLIVE OIL

  • 40 g BREAD CRUNDS

HERBS

  • 2 STEMS BASIL THAI PULLED

  • 2 SHIZO SHEETS CUT INTO PIECES

  • 2 LEAVED CORIANDER STEMS

  • ½ SHREDDED CEBETTES BOOT

  • 1 HANDLE WILD ROCKET

VINAIGRETTE

  • 50 G TOSAZU

  • 40 G CHAMPONZU

  • 30 G OLIVE OIL

  • 2 CÀCAFÉ SESAME OIL

  • 15 G WASABI

  • 25 G WHITE BALSAMIC

  • 1 LEMON JUICE

GREEN CURRY

  • 5 G GREEN CURRY PASTE

  • 1 FRESH GARLIC CLIP

  • ½ LEMONGRASS STICK

  • 2 LEMON LEAVES

  • 3 G OF RED SUGAR OR BROWN SUGAR

  • 10 G OF FISH SAUCE (NUOC MAM)

  • 125 G COCONUT MILK

  • 20 G PARSLEY LEAVES

  • 10 G ROCKET LEAVES

Green curry:

Slice the lemongrass, crush the fresh garlic.

Gather all the elements in the blender jar and blend.

Bring to a boil in a saucepan.

Mix and filter.

Cool.

  • Prepare the vinaigrette, mix all the ingredients

  • Prepare the herbs, remove the leaves and prune

  • Cut the shiitake and eggplant into large cubes, the sweet onions into petals.

  • Gently grill the shiitakes, sweet onions and aubergines cut in a pan with olive oil, garlic, lemongrass about 10 minutes, coloring lightly, deglaze with white balsamic vinegar

  • Cut the limequat into thin slices.

  • Cook the Dentelles in a large volume of salted boiling water for 4 to 5 minutes, drain and season with the vinaigrette.

  • In the large pan, mix the pasta with the eggplant and shiitake, half of the vinaigrette, add the herbs off the heat.

  • Arrange half of the green curry in a deep plate and distribute the pasta, citrus fruits, candied cherry tomatoes and arugula leaves harmoniously.

    Sprinkle with breadcrumbs.

    Drizzle with the rest of the vinaigrette