Fried Provençal Vegetables and Herbs with Tomato and Mesclun
- 4 zucchini, with blossoms
- 4 zucchini blossoms
- 4 large green sticks asparagus
- 1 eggplant
- 8 wedges oven-dried tomato
- 4 baby artichokes
- 8 ribs red hawk lettuce
- 4 bulbs dwarf fennel
- 2 quarts olive oil (2 l)
- 1 lemon
- 1 bunch basil
- 1 3/4 ounces peeled baby broad beans (50 g)
- 8 green onions
- 1 ounce rice flour (30 g)
- 1 egg yolk
- 1 egg
- 1 3/4 ounces flour (50 g)
- 1 3/4 ounces breadcrumbs (50 g)
- 3 teaspoons olive oil (1.5 cl)
Mesclun
- 2 3/4 ounces purslane (80 g)
- 3 1/2 ounces red hawk lettuce (100 g)
- 1 3/4 ounces wild arugula (50 g)
- 1 head radicchio
- 4 basil leaves
- marjoram
- chervil
- 3 1/2 tablespoons olive oil (5 cl)
- 2 teaspoons sherry vinegar (1 cl)
Oven-Dried Tomato Purée
Parmesan Lace
- 3 1/2 ounces grated parmesan (100 g)
- 3 1/2 ounces soft wheat flour (100 g)
Instructions
Step 1: Vegetables
Slice the green onions, divide into rings, and remove the fine inner membranes.
Keep only the skin of the eggplant with 1/2 inch (1 cm) of flesh attached. Cut into 1 1/2 inch (4 cm) batons, and round off the fleshy part. Shape into fans by cutting little slices, leaving the ends intact.
Cut the tomatoes into small slices. Cut the basil leaves in two. Insert a slice of tomato and a leaf of basil into the slits of the eggplant fans. Insert a wooden toothpick into each fan so that they keep their shape during cooking.
Dip the fans in flour, then in beaten egg, and finally in breadcrumbs. Fry just before serving.
Cut the asparagus tips, the zucchini, and the fennel.
Peel the artichokes, cut into 1 1/2 inch (4 cm) thick slices, and place in cold water containing 1/4 teaspoon (1 g) ascorbic acid quart of water (per liter).
Wash and dry the lettuces.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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