Cooking Recipe Video :
Cream of courgettes and eggplants with saffron
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Restaurant: L'Oustau de Baumanier
Chef: Jean Andre Charial
Michelin Guide Ranking
Viewers Video Rating Average Rating: 0/ 5 - 0 votes - 4,027 views
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Restaurant: L'Oustau de Baumanier
Phone:
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+33 4 90 54 33 07 |
Website:
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www.oustaudebaumaniere.com |
Address:
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N/A |
| "In the middle of lavender fields and scrubland scents, giant sunflowers and green vineyar... |
Cream of courgettes and eggplants with saffron
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Recipe Description:
Start with carving the courgettes in small dice. Prepare a caviar of eggplants while cutting the extremity of every eggplant that you envelop them in the aluminum paper, before making the hot oven cook it about a 1/2 h. Then, cut the eggplants in two and, with a spoon, scrape the flesh that must detach itself easily. Put the courgettes in a frying pan with olive oil. Add a teaspoon of honey, salt, pepper and make caramelize. Add the bottom of poultry and the saffron, make then reduce about ten minutes. Mix and pass to Chinese this cream, that must be sleek. This dish can taste itself also cold. |
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Appetizer Recipes on Video
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Servings:
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6 People |
Cooking recipe time in minutes:
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60 |
Recommended wine with the dish:
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Château Romarin rosé |
Difficulty level:
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Easy |
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Cream of courgettes and eggplants with saffron
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Cooking Recipe Ingredients:
• 1 kg of courgettes • 1 kg of eggplants • 1 teaspoon of honey • 1 liter of poultry • bottom 3 g of saffron • salt, pepper |
Cooking recipe preparation instructions:
Start with carving the courgettes in small dice. Prepare a caviar of eggplants while cutting the extremity of every eggplant that you envelop them in the aluminum paper, before making the hot oven cook it about a 1/2 h. Then, cut the eggplants in two and, with a spoon, scrape the flesh that must detach itself easily. Put the courgettes in a frying pan with olive oil. Add a teaspoon of honey, salt, pepper and make caramelize. Add the bottom of poultry and the saffron, make then reduce about ten minutes. Mix and pass to Chinese this cream, that must be sleek. This dish can taste itself also cold. |
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