Palet de Panisse by Chef Julia Sedefdjian - Oliviers & Co.

Palet de Panisse by Chef Julia Sedefdjian

April 29, 2021

A typical recipe from Southern France which enhances the grassy and powerful tast of Monva Grand Cru Extra Virgin Olive Oil! 

Palet de Panisse, Ratatouille & Mediterranean Condiment by Chef Julia SEDEFDJIAN

Panisse:

Ratatouille:

Mediterranean Condiment:

Dressing:

Serving: 4 - Preparation time: 45 minutes - Standing time: 2 hours

Instructions:

1- Panisse

Boil water with Oliviers&Co Monva Grand Cru Olive Oil and peeled garlic cloves. Add chickpea flour in boiling water and whisk for 10 minutes.

Transfer the preparation in a bowl and let it cool for 2 hours.

Cut the preparation with a piece cutter into a 4 inch diameter circle and brown in a pan with a little olive oil.

Place on paper towels and season.

 

2- Ratatouille

Cut all vegetables into small pieces. Sweat all vegetables in olive oil one by one except for tomatoes.

Then cook the whole thing over low heat for 25 minutes adding tomatoes, peeled garlic and thyme.

 

3- Soft-boiled eggs

Boil water in a pan. Dip the eggs gently with a skimmer and let them cook at a low temperature for 6 minutes.

Once cooked, place the eggs in a bowl of cold water to stop the cooking. Then shell the eggs.

 

4- Mediterranean condiment

Wash the mesclun. Cut the cherry tomatoes in half, cut the red endive, slice the spring onions and make small shavings of radish with a mandolin.


5- Dressing

In a plate, place the “Panisse” and add 2 spoons of ratatouille on top.

Cut the eggs in half and place one on each plate next to the “Panisse”.

Add the mesclun, a few pieces of cherry tomatoes and radish shavings on top.

Season with a drizzle of Oliviers&Co Monva, Oliviers&Co Raspberry VinegarOliviers&Co Tomato Powder and lemon zest.

 

 

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