Since the arrival of the Coronavirus epidemic in France, Petrossian has been offering a weekly basket composed of 5 to 7 House specialties to help organize your home cooking during lockdown. The goal is to help you cook simple and delicious recipes with seasonal ingredients at your disposal. You receive at home the Petrossian products of the chosen basket to cook 6 recipes x 4 people, shared here on the blog.
This week, Italy is in the spotlight with recipes revisited with caviar. "Cacio e pepe" turns into rigatoni "cacio & caviar" with Fleur de caviar®, a dried caviar to grind over all your dishes. The comforting focaccia is shaped with patience (allow about one hour for the dough to rest) and dressed in black with a powerful and delicious pressed caviar when it’s finally time to enjoy it.
The latest novelty Rybaloff® also pays tribute to Mediterranean recipes: this "caviar concentrate" takes the form of a bottarga. It is sliced thinly and paired with other seafood, as in our scallop recipe with caviar bottarga.
For this weekly basket #2, we also came up with tips to cook balanced and flavorful meals quickly. Marinades for your sprats, soups, pancakes… these simple recipes can be adapted in countless ways.
Quick Breton Galettes
Preparation: 15 minutes • Cooking: 10 minutes • Resting: at least 4 hours
Ingredients for about 15 galettes
- 500 g buckwheat flour
- 1 liter water
- 10 g coarse salt
For the filling
- 180 g Coupe du Tsar® nature
- 400 g fresh spinach, washed
- 25 cl thick cream
- 40 g butter
Instructions
For the galettes
- Mix the salt and flour, then gradually dilute with half the water.
- Work the batter vigorously, add the rest of the water and cover with cling film.
- Refrigerate for at least 4 hours.
For the filling
- Sauté the spinach in a pan with a knob of butter.
- Meanwhile, slice the Coupe du Tsar® into thin strips.
- Cook the galettes in another pan with a little fat, spreading the batter evenly.
- When cooked on one side, flip and add spinach and cream.
- Add the Coupe du Tsar® at the last moment and season to taste.
- Serve immediately.
Cauliflower Cream with Sea Urchin Coral
Preparation: 10 minutes • Cooking: 20 minutes
Ingredients for 4 people
- 160 g Galician coral
- 1 shallot
- 1 cauliflower
- 2 garlic cloves
- 40 cl heavy cream
- 40 g butter
Instructions
- Wash and cut the cauliflower florets. Peel and roughly chop the garlic and shallot.
- In a saucepan, sauté the florets with garlic, shallot and butter. Cover with water and cook covered until tender.
- Strain, keeping the broth, then blend with a ladle of it. Add cream and blend. Adjust consistency with more broth if necessary.
- Serve with sea urchin coral and season to taste.
Serving suggestion
Add a few drops of walnut or hazelnut oil just before serving. This recipe works with all kinds of vegetables (celeriac, baby carrots, etc.) and can be flavored with spices (curry, paprika, etc.) or other aromatic ingredients (citrus zest, cheese, various broths…).
All these recipes are to be made with weekly basket #2, delivered to your home refrigerated.
Photographs: Aimery Chemin • Food styling: Coralie Ferreira
