Description
This vegetarian recipe is offered to you by Gaël Brandy, head chef at Pinte Vaudoise in Pully, a training restaurant of GastroVaud.
Ingredients
For 4 people
PRESSED VEGETABLES
- 1 small zucchini, sliced lengthwise
- 1 small eggplant, sliced lengthwise
- ½ peeled red bell pepper
- ½ peeled yellow bell pepper
- 1 tsp olive oil
- 4 strips of sun-dried tomatoes
- 4 basil leaves
- 4 chopped black olives
- Seasoning: salt and freshly ground black pepper
QUINOA CAKE
- 60 g quinoa
- 100 g cooked small spelt
- 1 minced garlic clove
- 2 dl vegetable broth
- 60 g grated carrot
- 60 g grated zucchini
- Seasoning: salt and freshly ground black pepper
- 40 g grated Gruyère AOP
- 1 whole egg
- 2 tbsp flour
GNOCCHI
- 400 g potatoes (300 g mashed potatoes)
- 65 g flour
- 25 g grated Parmesan cheese
- 1 whole egg
- Seasoning: salt, freshly ground black pepper, and nutmeg
- 10 g sage
- 10 g butter
FINISH
- 1 dl vinaigrette
- 40 g chopped tomato
- 4 basil leaves
Instructions
PRESSED VEGETABLES
Grill the eggplant and zucchini slices, place on a tray, season with salt and pepper, and drizzle with olive oil. Line a mold with a zucchini slice, then layer with eggplant, bell peppers, zucchini, black olives, sun-dried tomatoes, and basil leaves. Press well and leave chilled overnight with a weight.
QUINOA CAKE
Sauté the quinoa in a pot with olive oil and minced garlic, then add the vegetable broth and cook covered for 10 minutes. Remove from heat, add the small spelt, grated zucchini, and carrot, then incorporate the egg, flour, and grated Gruyère. Mix well. Season with salt and pepper. In a pan with some fat, form small cakes, and brown on each side. Keep warm.
GNOCCHI
Bake the potatoes with skins in the oven at 180 degrees Celsius on coarse salt for 20 minutes. Weigh out 300 g mashed potatoes, sieve, then mix in a bowl with flour, grated Parmesan, whole egg, and sage. Season with salt, pepper, and nutmeg. Form balls of about 15 g and roll on the back of a fork. Poach in salted water, drain when they float to the surface, and brown in butter with a little sage. Keep warm.
FINISH
Remove the vegetables from the mold and bake for 10 minutes in the oven at 150 degrees Celsius. Place the quinoa cake in the center of the plate, then arrange the vegetables on top, around a few gnocchi, a streak of vinaigrette, and chopped tomato. Garnish with a basil leaf
