“Gorgeous, Freshly Steamed Market Products,” by Stefan Gabrieli

Stefan Gabrieli present, to ed Albin Michaelhis book “Gorgeous, freshly steamed market produce”

HEALTHY COOKING THAT…

– retains most nutrients and vitamins

– removes surface pesticides and other toxins

A GOURMET CUISINE THAT…

– respect the quality of the products

– preserves textures

– emphasizes colors

– develops tastes

Fast, water- and energy-saving KITCHEN

Charging

“Gorgeous, freshly steamed market produce”
by Stefan Gabrieli, is published by Albin Michel Editions.

Sliced ​​Thai duck

Reheating:

2-3 hours Marinade: 1 night in the refrigerator Preparation: 20 minutes Cooking: 6-7 minutes (magretti), 5 minutes (rice tagliatelle)

Preparation:

Material

1 Japanese mandolin

For 4 people

2 duck breasts 400 g each with peas

1 tbsp. tablespoons

Thai marinade

See page 15 (10 minutes)&

Crispy vegetables

1 small cucumber 2 carrots

1 spring onion 1/4 bunch cilantro Salt

Rice tagliatelle

1 pack of

6 to 8 tbsp.

Fine salt

Finishing works

2 tbsp. cashew

2 tbsp. ° С

2 tbsp. tablespoons brown sesame seeds

Ground pepper

1. Reheat duck breast (

Remove the duck breasts from the refrigerator at least 2 to 3 hours in advance. Remove their fatty skin: using a sharp knife, lift the skin and run the blade of the knife between the fat and the meat. It usually comes by itself. Season the duck breasts with coarse gray salt on all sides. Cover them and let them come back

their fatty skin: using a sharp knife, lift the skin and run the blade of the knife between the fat and the meat. It usually comes by itself. Season the duck breasts with coarse gray salt on all sides\

at room temperature for at least 2 to 3 hours\

2. Marinate the duck breast (the day before)

Put the duck breasts in a colander and cook them

of the marinade for the vegetable salad, and pour the rest over the cooled duck breast. Cover with cling film and leave in the fridge. After 6 hours, turn the duck breasts over and leave them overnight in the refrigerator.

3. Crunchy vegetables (on the day m

Wash the cucumber, cut it into slices, and then into thin strips, which you will cut into julienne (sticks). Do the same with the carrots. Finely chop the spring onion and chop the coriander. Mix all the ingredients in a bowl and season with the reserved Thai marinade. Taste and add a pinch of salt if needed

4. Rice tagliatelle (same day)

Remove the duck breasts

the cooking time indicated on the package. When they are cooked, drain them and season them with 6-8 tbsp. tablespoons of the marinade, then mix gently. A book.

5. The finale

Cut the duck breast into thin slices and place on a plate. Mix the marinated vegetables with the tagliatelle, divide into 4 bowls, then add