Franco-Greek chef, Mikaela Liaroutsos opened Etsi in the 18th arrondissement of Paris, one of the best Greek restaurants in the capital. Mezze, plates to share or not … In this address, the kitchen transports us directly to the Cyclades. And good news, Etsi offers take-out during containment! But for those who do not live nearby, here is how to reproduce a sunny recipe based on cauliflower.
Roasted cauliflower, feta cheese, pomegranates and pistachios from chef Mikaela Liaroutsos
For 4 people
150 grams of Greek yogurt
1 piece of cauliflower
1 stalk celery, very green
1 ripe pomegranate
150 grams of crushed pistachios
salt, smoked pepper, oregano, olive oil
1 / Cut the cauliflower in 8 from the top, put it in a roasting pan, brushing generously with olive oil. Season with salt. Put in the oven at 170 ° C 40 minutes then turn the pieces halfway through cooking.
2 / Cut the celery into large sections, drizzle with olive oil, salt and pepper. Put in the oven at 170 ° C 20 minutes
3 / Mix the Greek yogurt with a little olive oil, oregano and salt
4 / Place the yogurt in the center of the plate, place the roasted vegetables on it. Put all around and on the vegetables the seeds of pomegranates and the crushed pistachios.
5 / Finish with a nice handful of oregano and a drizzle of olive oil.
Etsi, 23 Rue Eugène Carrière, 75018 Paris.