Quinori with Crisp Vegetables and Herb Pesto


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Step 1: Vegetables

Peel and wash the carrots, spring onions, asparagus, radishes, and fennel.

Cut the asparagus tips into lengths of around 3 inches (8 cm). Slice all the vegetables into the finest possible slices using a mandoline slicer or a vegetable peeler. Chill until ready to use.

Step 2: Quinori

Preheat the oven to 320°F (160°C). Peel and chop the white onion. Rinse the quinori.

Heat a flameproof casserole dish with 2 tablespoons of olive oil and sweat the onion for 2 minutes, stirring regularly. Add the quinori and mix, then add twice its volume in water. Bring to a boil, then cover and bake for 15 minutes.

Add the chopped cooked tomato to the quinori, and return the dish to the oven for a further 5 minutes.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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