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Français (French)
We are going for a fluffy theme this week with this comforting autumn recipe that can very well be included in a Christmas dinner.
The ballottine, this technique of French cuisine allows to bring gourmandise and avoid having a dry meat. For the stuffing of this recipe, we stay on seasonal elements with the button mushrooms, the chestnuts that will bring a crunchy texture and a taste of slightly sweet nuts and dried tomatoes for acidity. You can be creative about stuffing by avoiding elements that contain too much water.
To dress aesthetically these ballottines and mark the difference, I opted for thin slices of zucchini that will have their place on the plate
As an accompaniment we find the creamy polenta and a simple red pepper sauce to bring a little bit of punch to it.
AuthorFatouCategoryHealthy, Plat principalDifficultyIntermediate
In a hot pan, heat 2 tbsps of oil and cook the minced shallots, mushrooms and chestnuts.
Salt, pepper.
Put the preparation in a food processor and mix with the ricotta.
Using a mandolin or knife, cut thin slices of zucchini and superimpose them on a food film.
Place the cutlet in the center of the zucchini bed and spread the mushroom ricotta stuffing in it.
Wrap everything tightly, chase the air and tie a knot at the ends.
Place a steam basket on top of a pan half filled with boiling water.
Place the ballottines there and cook for 15-20 minutes.
Roughly cut the pepper and a shallot and cook them with 2 tbsp of olive oil and the tomato paste in a frying pan.
Using a blender, mix the hot pepper preparation with the cream cheese.
For the polenta, boil the water in a saucepan with a pinch of salt.
Over low heat, add the polenta by mixing throughout the cooking with a wooden spoon to avoid lumps.
Once the polenta thickens, add the Parmesan, mix and cook for 2 minutes
For the plating, cut thick slices of ballottines, lay leaves of lamb's lettuce or arugula between the slices and add on the side, the polenta and pepper sauce.
Ingredients
Directions
In a hot pan, heat 2 tbsps of oil and cook the minced shallots, mushrooms and chestnuts.
Salt, pepper.
Put the preparation in a food processor and mix with the ricotta.
Using a mandolin or knife, cut thin slices of zucchini and superimpose them on a food film.
Place the cutlet in the center of the zucchini bed and spread the mushroom ricotta stuffing in it.
Wrap everything tightly, chase the air and tie a knot at the ends.
Place a steam basket on top of a pan half filled with boiling water.
Place the ballottines there and cook for 15-20 minutes.
Roughly cut the pepper and a shallot and cook them with 2 tbsp of olive oil and the tomato paste in a frying pan.
Using a blender, mix the hot pepper preparation with the cream cheese.
For the polenta, boil the water in a saucepan with a pinch of salt.
Over low heat, add the polenta by mixing throughout the cooking with a wooden spoon to avoid lumps.
Once the polenta thickens, add the Parmesan, mix and cook for 2 minutes
For the plating, cut thick slices of ballottines, lay leaves of lamb's lettuce or arugula between the slices and add on the side, the polenta and pepper sauce.