Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients for 4 servings
Preparation
Cook the gnocchi in a large pot of boiling salted water. Drain and set aside.
Meanwhile, prepare the sauce: Fry the spinach in a pan with a little olive oil, salt and pepper. Cook until the spinach has thawed. In a saucepan, cook the cream and Gorgonzola with salt and pepper. Add the spinach and simmer for a few minutes, until the cheese is completely bound to the sauce.
In a saucepan, dry roast the pecans for a few minutes.
Serve the gnocchi with the Gorgonzola sauce and sprinkle with the pecans.
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients for 4 servings
Preparation
Cook the eggs in a pot of boiling water for six minutes. Rinse under cold running water, take off the shells and set aside. Chop the garlic clove. Mince the spring onion.
In a pot, bring the water to a boil with garlic, grated ginger, peanut butter, coconut milk and soy sauce.
Meanwhile, cook the noodles in a pot of boiling water for the time indicated on the packet.
Add the cooked noodles and corn to the broth.
Serve the ramen with an egg cut in half, some sesame seeds, a little chopped spring onion, cilantro and the crushed peanuts.
Tips: Choose the most natural peanut butter possible and use canned corn to save time.
An original, colorful risotto that's just as simple as any other! Raw beet juice, made with an extractor or centrifuge, gives a unique taste, more interesting than blended cooked beet. You can also find pasteurized raw beet juice in organic stores.
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients for 6 servings
Preparation
Wash the beets. Without peeling, cut into pieces and juice using an extractor or centrifuge. Heat, but do not boil.
Chop the shallots and sauté for five minutes in a pot with the olive oil, then add the rice and stir over medium heat. When the rice is hot, pour in the white wine (optional), allow to evaporate, season with salt, then add two ladles of beet juice at a time, letting the rice absorb the juice while stirring.
Repeat until all the beet juice has been absorbed. Continue with ladles of the simmering stock, cooking for 15 to 18 minutes. Taste to check doneness and adjust seasoning.
Remove from the heat, add the butter and the Grana Padano or Parmesan, season with pepper and mix well. Cover and wait two minutes before serving, with small cubes of Gorgonzola cheese on top and a few thin slices of Chioggia beet.
Vegan option: Beetroot pairs perfectly with the spiciness of grated ginger and the freshness of lemon zest. A drizzle of olive oil after cooking is enough, with no need to add butter or Parmesan.
This citrus-flavored delicacy takes us all the way to Naples! Sfogliatelle frolle (with sweet short crust pastry) have only the fragrant filling in common with sfogliatelle ricce (with puff pastry), and they're simpler to make.
Preparation time: 45 minutes
Rest time: 2 hours
Cooking time: 35 minutes
Utensil: 9 cm diameter pastry cutter or glass
Ingredients for 12 cakes
For the dough:
For the filling:
Preparation
Prepare the dough: Mix the sugar and salt with a spoonful of flour, then blend in the cold butter in small pieces with your fingertips (or in a food processor) until you have coarse crumbs. Add the citrus zest, flour and water gradually. Quickly knead the dough into a flat piece. Wrap in cling film and refrigerate for at least one hour. (Overnight is better!)
Prepare the filling: Boil 25 cl of water with the salt and pour in the semolina, stirring constantly with a whisk to avoid lumps. Then stir with a wooden spoon for three minutes. Leave to cool.
In a salad bowl, mix the ricotta with a spatula, then add the sugar, vanilla sugar, cinnamon, citrus zest and diced candied orange. Gradually stir in the semolina and the egg, beaten with a fork.
Work the dough quickly into a cylinder shape. Cut into pieces (approximately 50 g) and shape into balls with your hands. Roll out to an oval shape, 2-3 mm thick, using a rolling pin.
Place one heaping tablespoon of ricotta cream (30 g) in the center of each oval, fold over the dough and seal the edges around the filling, pressing with your fingers. Remove any excess dough with a pastry cutter or glass. Use leftover dough to make additional turnovers.
Place the turnovers in the refrigerator on a baking sheet covered with parchment paper for one hour, or overnight under cling film (they can also be frozen).
Preheat the oven to 180°C (gas mark 6) and brush the turnovers with egg yolk mixed with a little water. Bake for approximately 30 minutes. If frozen, bake for a further eight minutes. They can be eaten warm or at room temperature, sprinkled with powdered sugar, and kept for one to two days in the fridge.
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients for 4 servings
Preparation
In a food processor, blend together the ricotta and chopped beet. Add salt, pepper and a drizzle of olive oil. The pink sauce is ready! It should be very smooth.
Cook the pasta in boiling salted water for ¾ of the cooking time indicated on the packet.
Drain the pasta with a spatula (save the cooking water) and pour into a sauté pan with a drizzle of olive oil. Add the sauce, with a small ladleful of pasta cooking water to make the sauce slushy. Mix well.
Remove from the heat, add the Parmesan and a drizzle of olive oil if needed. Just before serving, arrange the pasta on the plates and decorate with a small leaf of purple basil.
Preparation time: 25 minutes
Cooking time: 40 minutes
Ingredients for 4 servings
Preparation
Remove the "cap" from the pumpkin. Remove all the seeds from the cap and inside the pumpkin by hand. Scoop out the flesh from the inside with a melon baller (be careful not to get too deep or make holes) and take the flesh from the cap.
Melt a little butter in a saucepan. Sauté the pumpkin flesh with a little salt over low/medium heat for 10 minutes, covered, then for a further 30 minutes, uncovered. Stir regularly with a wooden spoon to avoid burning. At the end of the cooking time, you should have a very dry pumpkin purée (the squash will have lost its bitterness).
Heat the stock in a pot. Cut the Parmesan into small cubes. When the pumpkin is completely dry, add half the stock and the Parmesan. Stir to melt the Parmesan: It will add creaminess to the soup, without the need to add cream.
Place in a blender and blend for one minute, gradually increasing speed to obtain a smooth, velvety texture. Add more stock if the velouté is too thick.
Pour the soup into the pumpkin shell for serving. Optionally, add a drizzle of olive oil and some Espelette pepper.
Translation of an original article published in French on lemonde.fr; the publisher may only be liable for the French version.