Spring according to Claire Vallée is a dish as crunchy as it is crunchy. This is why his “Spring” plate is decorated with small, ultra-thin tiles reminiscent of the papadomsthese crunchy chips from Indian cuisine.
The vegan chef prepares them with pistachio paste, chickpea flour and chlorophyll extracted from the green stalks of onions.
Second step of the “Spring” recipe
This is the second step in the “Spring” recipe that Claire Vallée is offering this week to readers of 20 minutes. Since this Monday, you can indeed follow the five steps of one of the signature dishes of his book Non-animal origin (ed. Oak). The plate, delicate and colorful, is made up of strawberries and asparagus with pistachio and chlorophyll tuiles and a grilled grapefruit pomegranate vinaigrette. A recipe to discover on video, with a new one each day between April 17 and 21 in the new Tempo section of the 20 minutes.
After strawberries on Monday, place this Tuesday with pistachio paste and chlorophyll tiles.
Ingredients
50g T55 wheat flour
25g chickpea flour
10g pistachio paste
10ml onion stem juice
2 cl lukewarm water
4g fleur de sel
The preparation
For the onion stalk juice, from which the chlorophyll will be extracted which will give the recipe its green tint, cut into pieces and mix or pass through an extractor.
Then knead all the ingredients, ideally leave the dough to rest overnight in the refrigerator. The next day, spread it to a thickness of one millimeter.
Preheat the oven to 160°C. Cut out leaf shapes using a cookie cutter or knife, then apply a leaf pattern using a silicone imprint. Bake for 10 minutes and reserve in an airtight container.
The rest of the recipe, namely the pomegranate and grilled grapefruit vinaigrette, will be presented tomorrow.