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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...

Noodles with Rabbit and Vegetables


Today I'm sharing a hearty one-pot meal — noodles with rabbit!





Ingredients

for 6 people
  • 1 rabbit, cut into small pieces.
  • 600g noodles.
  • 2 carrots.
  • 1 red Italian pepper.
  • 500g fresh spinach.
  • 1 large onion.
  • 2 garlic cloves.
  • 1.25 litres chicken or vegetable stock.
  • salt.
  • freshly ground black pepper.
  • olive oil.

Preparation

Start by washing and blanching the spinach.
Cool it down quickly under cold water, chop it up, and set it aside.
In a large pot, heat 4 tablespoons of olive oil and brown the rabbit pieces.
Season with salt and pepper, then take them out and set them aside.
In the same oil (add a bit more if you need to), sauté the garlic and onion, finely chopped.
Toss in the pepper, diced into small pieces.

Add the carrots, cut into thin sticks.
Stir in the drained spinach.
Return the rabbit pieces to the pot, then add the noodles and pour in the hot stock — it should be just about to boil. Cook for the time indicated on the pasta package and serve it straight away while it's piping hot.

Enjoy!
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