Vegetable terrine with PASTIS DE L’ILE DE RE

  • Le 21 November 2023
  • par samuel
2 1 2802

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
  • 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
img

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.

You may also like