This is the time when ever to get into the famous "mess bowl": between restaurants that are always closed and sometimes closed business canteens, the return to work is accompanied by a disruption of habits. If you started cooking during confinement but you lack ideas for simple dishes to transport, Europe 1 has selected three of them, which can be done in less than 30 minutes (each). Follow the recipe!
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Pasta salad with vegetables
We start with the sauce: pesto rosso. The red version of this Italian green sauce. Pine nuts are sautéed for two minutes in a hot pan (70 g; if you do not have pine nuts, take almonds). When they are golden, they are added in a blender to the basil leaves (20), garlic (1 clove, remember to remove the germ), parmesan (50 g), dried tomatoes (125 g) and olive oil (15 cl) ... If the dried tomatoes were kept in oil, this oil can be used. If your pasta is cooking alongside, do not hesitate to add a tablespoon of cooking water, to lengthen the sauce, and add a little less oil.
The pasta is cooked (30 g raw - 100 g cooked) al dente. They must not be overcooked, otherwise they will crash into the salad. The trick is to put them under cold water once cooked to stop cooking immediately. And once cooled, to prevent them from sticking, add the pesto rosso. They must be well coated with sauce.
It remains to add a few fresh vegetables (200g): strips of raw zucchini, sprouts of rockets, raw fresh peas (if you are lucky to have them in your garden), if you have 3-4 dried tomatoes to add some color. Then we decorate with raw ham (or anchovies if you prefer) and we don't forget the cheese: parmesan (or another cheese).
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The good thing about this recipe is that with the same base, you can vary the pleasures: by changing the vegetables and the cereals but keeping the same quantities.
Meatballs
Start by frying a sliced onion. You then add it to a salad bowl: mix with minced meat (400g) and sausage meat (100g), an egg, a little flour (10g), a slice of white bread soaked in milk ( this is what will give the softness of the dumplings). Add thyme, or any spice or aromatic herb. You mix and roll your dumplings the size of a walnut, with wet hands, it's easier.
No need for fat: these dumplings bake in the oven, 25 minutes at 180 degrees. To check if they are cooked, a knife is planted, which must sink easily into the meatballs. They are easy to reheat if you have a microwave handy. And they are eaten cold too, with a ratatouille for example or braised vegetables to eat.
A very simple vanilla cream
You heat in a saucepan sugar (50g), whole milk (25cl), fresh cream (25cl) and the seeds of a vanilla bean, until boiling.
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Meanwhile next to it, you beat the egg yolks (2), with the cornflour (35g) and whole milk (25cl). When it boils, you pour your cold mixture into the pan and whisk vigorously until it thickens, still on the fire. When it thickens, it only remains to rid the cream in ramekins, and put them in the refrigerator.
If you are greedy and have a few more minutes, melt the chocolate (40g) with a little butter (20g) ... and spread the chocolate in a thin layer on the cold creams, before putting them in the fridge. It will make a crunchy layer on the cream. A delight!
If you prefer, you can make this coffee cream. Just replace the vanilla pod with 5cl of strong coffee. Without forgetting to remove 5cl of milk.