Step 1: Barbajuans
Peel the squash and remove the seeds. Cut into 1 1/2 inch (4 cm) cubes, and simmer with olive oil, a pinch of salt, pepper, and the peeled garlic cloves, until all of the liquid evaporates but the squash has not browned. This will take approximately 3 hours.
Once the squash is entirely cooked and reduced to a puree, set it aside to cool.
Peel, wash, and thinly slice the whites of the leeks finely. Sweat without browning in a covered sauté pan on the edge of the range in some olive oil and a pinch of fleur de sel. Once the leeks are well cooked, remove from the heat and cool immediately.
Cook the rice in double its volume of lightly salted water. Once it starts to cook but is still al dente, strain it and let it cool in a colander.
Combine the squash with the leeks, rice, grated parmesan, whole egg, and some olive oil. Season with fleur de sel and freshly ground pepper and refrigerate.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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