Cooking recipe. Crispy Chavignol marinated in pistachio and radish by Hélène Tubach and Sandrine Martinez, chefs in Cerdon

The program "Together is better" sets out to discover the culinary talents of the Center-Val de Loire region by regularly showing a portrait of a chef, who gives us the secret of a gourmet recipe to be made with local products.

Meeting with Hélène Tubach and Sandrine Martinez, chefs in Cerdon

The restaurant "Aux 2 Bécasses" is a charming inn run by two very nice women, two classy cooks who welcome you in a warm atmosphere.

Hélène and Sandrine serve traditional cuisine, enhanced with a touch of originality with quality products.

Now recognized by the Culinary College of France, the two Solognotes can now boast of the "Quality Restaurant" designation.
This recognition unites professional men and women who share the same values ​​and the same practices. These members are committed to embodying and collectively promoting their passion for the transmission and future of artisanal culinary heritage, with the desire to fight against waste.

Recipe: Crispy Chavignol marinated with pistachio and radish

Ingredients:

  • 1 shortbread
  • 1 goat's cheese marinated in oil and fennel
  • Radishes
  • 1 kale
  • Pistachios
  • Nuts oil

Marinate the semi-dry Chavignol dung beforehand in a jar with olive oil, a clove of garlic, a sprig of rosemary and fennel seeds.

Make a salted shortbread dough with pistachio pieces.

Then spread it, it must be quite thick (5mm). Then cut circles in it.

- Cooking recipe. Crispy Chavignol marinated in pistachio and radish by Hélène Tubach and Sandrine Martinez, chefs in Cerdon
Cut circles in the dough

Bake these circles in the oven for about 10 minutes. Reserve.

Place a Chavignol on a circle of dough and put it in the oven at 180 ° for about 10 minutes.

During this time, cut the different radishes (white radish, pink radish, old radishes (purple, green) either in very fine carpaccio, or in tagliatelle with a peeler.

- Cooking recipe. Crispy Chavignol marinated in pistachio and radish by Hélène Tubach and Sandrine Martinez, chefs in Cerdon
Cut the different radishes

Blanch kale or collard greens.

Prepare a simple vinaigrette with hazelnut oil.

For the dressage:

Once the shortbread and the Chavignol are golden brown, take them out of the oven and dress your plates with different radishes.
The cabbage should be placed with the crisp in the middle, add the vinaigrette and some pistachio chips.

- Cooking recipe. Crispy Chavignol marinated in pistachio and radish by Hélène Tubach and Sandrine Martinez, chefs in Cerdon
Dressing the dish

Enjoy hot.

Good tasting !

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