Vegetable terrine with PASTIS DE L’ILE DE RE

Le 21 November 2023
par samuel

2 1 3218

RECOMMENDED BY : Laurence N, Toulouse, inspirée par une recette de Midi Cuisine.

To prep
20 min
Préparation
20 min
To cook
12 hr
Cuisson
12 hr
Level
Easy
Niveau
Easy
Servings
8
Personnes
8

Ingredients

1 organic red onion
1 organic red pepper
300g organic artichoke hearts
½ organic lemon
250g ricotta cheese
20cl full cream
4 sheets of gelatine
3 tablespoons PASTIS DE L'ILE DE RE
3 tablespoons water
1 pinch herbes de Provence
Fleur de sel de l'île de Ré
pepper

Method

Step 01
Mince the onion and pepper. Cook for 8 mins over a high heat with a drizzle of olive oil. Set aside.

Step 02
Cook the artichoke hearts in boiling water with the lemon juice. Drain the artichokes and leave to cool before cutting into strips. Set aside.

Step 03
Bring 5 tablespoons of water to the boil in a saucepan. When the water is boiling, turn off the heat. Add the gelatine and PASTIS DE L'ILE DE RE.

Step 04
Pour the ricotta into a bowl and add the gelatine mixture. Mix well. Add the pepper and onion mixture and season to taste.

Step 05
Pour the ricotta-pepper mixture into a cake tin, alternating with the artichokes. Cover with cling film and refrigerate for 12 hours. Serve cold, in thin slices.

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