Alain carons niçoise de legumes

Name: alain carons niçoise de legumes
Cook time: 25 min
Total time: 75 min
Yield: 4
Cuisine: French
Ingredients: 1 Red pepper; 3 el traditional olive oil; 1 lemon cleaned up; 4 quail egg; 200 g frozen garden peas; 60 g fresh basil; 10 el extra virgin olive oil; 16 yellow / orange cherry tomatoes; 60 g fresh haricots verts; 2 carrot; 1 small red onion in thin parts; 1 small onion in thin parts; zucchini in strips of 1/2 cm; 8 radish halved; cucumber in thin slices; fresh fennel bulb in wafer thin slices; 2 toe garlic in thin slices; 1 broken baby romole lettuce the heart, picked leaves; 2 twig fresh flat parsley only the leaves; 8 salted anchovy in oil; 12 Taggia olives; 160 g tuna pieces in oil tin can, drained

Alain Carons niçoise the legumes

Ingredients

Kitchen Stuff

1 food processor
1 blender
1 baking ring

Directions

Preheat the oven to 200 ° C.
Place the peppers on a sheet of aluminum foil, drizzle with the olive oil and sprinkle with salt and pepper. Put the pepper in the oven for 50 minutes.
Allow the peppers to cool. Grate the lemon and squeeze the fruit. Remove the skin and the seeds of the pepper cut the flesh into strips.
Cook the eggs in 3 min. Hard, scare in cold water, peel them and cut in half.
Blanch the peas for 1 minute in the cooking water, drain and cool in water with ice cubes. Drain. Keep 2 teaspoons apart.
Put the rest of the peas in the food processor. Grind with the leaves of 4 sprigs of basil and extra virgin olive oil. Season with pepper and salt.
Pick the leaves from the rest of the basil, keep some leaves behind. Puree with the extra virgin olive oil with a hand blender. Put separately until use.
Bring a pot of water with salt to the boil. Cut the to on one side crosswise and immerse them for 10 seconds. in the water. Cool them in water with ice cubes.
Peel the skins from the tomato and keep separate. Blanch the haricots for 3 minutes in the same water. Also cool the haricot verts in water with ice cubes.
Peel the carrots, cut into slant slices and blanch for 3 minutes. Cool the slices in the water with ice cubes. Drain all vegetables.
Heat 1 tbsp olive oil in a pan and fry all onion in 2 min. Light brown. Put separately until use. Heat 1 tbsp olive oil in a pan and fry the zucchini in 1 min. Light brown.
Mix the peas, haricots verts, carrot, onion, zucchini, radish, cucumber, fennel and garlic. Drizzle with the rest of the extra virgin olive oil.
Season with lemon zest and juice, pepper and salt.
Always place the baking ring on a plate and divide the pea puree into it. Smooth a little. Divide the skinned to and paprika over the puree.
Divide the vegetables as if you were arranging a bouquet of flowers.
Put leafs of lettuce, parsley and the retained basil in between and divide the anchovies, olives, drained tuna and quail eggs over the portions.
Spoon some basil oil around it and serve. Yummy! .

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Nutrition

505Calories

Sodium35% DV830mg

Fat62% DV40g

Protein32% DV16g

Carbs6% DV17g

Fiber32% DV8g

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