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