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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...

Stuffed Eggplant with Zucchini and Cheese


Ingredients

for 4 people
  • 2 eggplants.
  • 250g zucchini.
  • 100g leek.
  • 1 small onion.
  • 1 clove garlic.
  • 1/2 red bell pepper.
  • chopped parsley.
  • 120g cream cheese (like Philadelphia).
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.
  • 50g grated Parmesan cheese.
  • roasted red bell pepper (optional).

 

Preparation

Wash the eggplants and cut 8 slices from the center part, 4 from each one, about 1 cm thick.
Salt them generously and leave them covered so they release their bitter juices.
After a few minutes, rinse them well to get rid of the excess salt.
Heat up a griddle with a few drops of oil and sear the slices on both sides until nicely marked...
Take the leftover bits from the eggplants and dice them small. Salt them and let them sit for a few minutes, covered.
Wash the zucchini and cut it into small cubes. Set aside.
In a separate pan, heat 4 or 5 tablespoons of oil and sauté the garlic, onion, leek, and red pepper, all finely chopped. After 5 or 6 minutes, add the diced zucchini and eggplant (squeeze out the eggplant pieces first to get rid of extra moisture).
Keep cooking everything until it's all tender.
Just before taking it off the heat, stir in the chopped parsley, season with salt and pepper, mix well with a spatula, and let it cool down...
Once the sautéed vegetables have cooled off a bit, mix in the cream cheese...
and use it to fill the eggplant slices, rolling them up like little cannelloni...
 
Place them on a baking tray, top each one with a strip of roasted red pepper, and sprinkle with the grated Parmesan...
 Right before serving, pop them under the broiler for just a few minutes to melt the cheese...
You can serve these on their own or alongside some mâche or mixed greens...

Enjoy!

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