Cuajada with Giblet Canapés and Sautéed Vegetables

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.


Step 1: Giblet Canapés

Combine the eggs and the milk, and pour into a dish. Soak the bread slices in it, turning them over from time to time.

Combine the chopped chicken hearts and livers, diced marrow, chopped chives, some olive oil, and the cubed foie gras in a bowl with a fork. Season to taste, and add the chopped black truffle.

Remove the slices of bread from the batter, and spread the chopped giblets on one side only.

Step 2: Vegetables

Peel the carrots and bias cut into slices.

Remove the blossom from the zucchini, and thinly slice the zucchini.

Remove the outer skin from the fennel bulbs, and thinly slice.

Peel the asparagus, and cut 4 inches (10 cm) from the tips, thinly slicing the remaining stems.

Remove the outer skin from the baby broad beans.

Finely slice the radishes.

Peel the turnips, and finely shave.

Clean the turnip and radish greens, removing any wilted parts. Wash and spin dry.

Heat some olive oil in a hot sauté pan and brown the vegetables gradually, cooking until just tender. When the vegetables are cooked, add the 8 zucchini blossoms, greens, and wedges of tomato.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests