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Spring Starter with Baby Broad Beans and Foie

Ingredients - 1 jar of baby broad beans in oil. - 1 shallot. - 2 artichokes. - Quail eggs. - Caramelized balsamic vinegar. - Salt. - Olive oil. - Duck liver mi-cuit (semi-cooked foie gras). - Toasted bread slices. Method Drain the broad beans in a colander to remove all the oil, but save 2 or 3 tablespoons for later. To make the mi-cuit, follow the recipe here . Heat a splash of oil in a pan and sauté the shallot along with the cleaned, chopped artichokes. Season with salt. A couple of minutes before you take it off the heat, toss in the beans and let everything finish cooking together. Set aside to cool. For the poached eggs — you can see how it's done in the photos (in one shot, the yolk might look broken, but that's just the reflection on the plastic wrap; it should stay whole) — lay a piece of plastic wrap over a small cup, drizzle on a few drops of oil, crack the egg into the center, add a pinch of salt, twist the plastic wrap cl...

Artichoke Cannelloni


Ingredients

For 4 people
  • 12 cannelloni sheets (I use the "Pavo" brand).
  • 80g grated Parmesan cheese.

For the filling:

  • 300g fresh artichoke hearts.
  • 50g white part of leek.
  • Salt.
  • Black pepper (optional, but I like a good grind).
  • Extra virgin olive oil.
  • 3 beaten eggs.
  • 50g grated Parmesan cheese.

For the béchamel:

  • 1/2 liter milk.
  • 1 tablespoon extra virgin olive oil.
  • 50g butter.
  • Salt.

For the base of the dish:

  • 400g ripe, firm tomatoes.
  • Sugar.
  • Salt.
  • Extra virgin olive oil.

Preparation

To make the tomato sauce: Peel the tomatoes, scoop out the seeds, and dice them up really small.
Put them in a glass baking dish that's microwave-safe, sprinkle with salt, and drizzle some oil over top.
Cover it with a lid or parchment paper and microwave on high for 16 minutes. Set this aside for when you're ready to assemble the plates.
Clean the artichokes down to just the hearts, and drop them into a bowl of cold water with a handful of parsley so they don't turn black on you. (Don't toss the rest — those tender leaves and stems are perfect for frying up later and turning into a quick tortilla for another meal.)
Chop the artichoke hearts into the tiniest dice you can manage, then sauté them along with the finely chopped leek in a pan with a splash of oil. Season with salt and pepper. Just before you take the pan off the heat, stir in the 50g of Parmesan and the three beaten eggs, like you're making a scrambled egg mixture.
Separately, make your béchamel sauce. Once it's ready, fold 4 or 5 spoonfuls of it into the artichoke mixture.
Fill the cannelloni sheets and place three on each plate. But first, spoon a little of that tomato sauce onto each plate as a base.
Spoon the rest of the béchamel over the cannelloni, then dust the top generously with grated Parmesan.
Before you bring the plates to the table, warm them in the microwave or oven until the cheese melts and gets all bubbly.


Enjoy!
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