Alain Pas­sard’s vegetable ravi­oli

Esquire Middle East - - FOOD -

Chef Alain Pas­sard is the mae­stro of legumes. He likes them raw, sliced finely, braised, roasted, etc. — his vegetable ravi­oli is em­blem­atic of one of his re­al­ize this recipe, it is nec­es­sary to pre­pare car­rot ravi­oli, ravi­oli of cel­ery root with hazel­nut, spinach and quince ravi­oli, and a beet­root con­sommé. The dish is a voy­age of flavours which give the im­pres­sion of be­ing in a gar­den.

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