Tagliatelle of Vegetables set in an Orange Dressing is a playful way to serve canapés in style! Recently, I have been obsessing over the magical process of making terrines and verrines. One of my latest acquired books is by the French chef Franck Pontais. This recipe is really uncomplicated. The rainbow of thinly sliced strips of bell peppers resembles tagliatelle, a traditional type of pasta from Emilia-Romania in Italy. The vegetables can be assembled ahead of time, simply blanch the strips of bell pepper, asparagus and carrot in a salted boiling water for 10 seconds and drain well. Let them marinate in the orange juice mix which allows the flavors to develop. Garnish with the few springs of lavender and croutons for a crunch.
Tagliatelle of Vegetables set in an Orange Dressing
- ½ yellow pepper
- ½ red pepper
- ½ green pepper
- 4 asparagus spears
- 1 small carrot, peeled
- 1 pinch dried lavender for garnish
- 2 tablespoons olive oil
- 1 pinch ginger powder
- 1 orange, juiced
- 3 oz. powdered gelatin or ½ leaf
Remove the seeds from all of the peppers and cut into julienne strip, blanch in salted boiling water for 10 seconds, drain immediately and dry on paper towels.
KITCHEN TIP To preserve vegetables’ vibrant color, “shock” them into the bowl of salty ice cold water, once cooled, drain on the paper towels.Use the same water for the asparagus (cut length ways into quarters and then halve the batons) and the julienne of carrot.Bring the orange juice to the boil and dissolve the soaked gelatin into it.Toss all cooked vegetables with olive oil, ginger and seasoning.To build, gently fill the glasses with the vegetables, don’t press this down. Pour over the orange juice mix and garnish with a few springs of lavender.
KITCHEN TIP It is good to prepare the mix ahead of time you need it and store it in a sealed container in the fridge as it allows the flavors to blend. Fill the Verrine at the last minute to delay the dressing filtering to the bottom.
serving suggestion Serve these verrines with croutons to give this dish a crunch if desired.
This recipe is credit of chef Franck Pontais from his amazing book called Terrines & Verrines.