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Recette de Variation de légumes du soleil grillés et marinés
Artichauts, asperges, tomates, courgettes, fenouils, poivrons, et aubergines grillés puis marinés à l'huile d'olive parfumée.
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30mn
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20mn
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0mn
Une autre recette ?
Les ingrédients (quantités pour 6 personne(s))
- Artichaut(s) poivrade : 3 pièce(s)
- Asperge(s) vertes(s) : 3 pièce(s)
- Tomate(s) : 3 pièce(s)
- Courgette(s) : 1 pièce(s)
- Aubergine(s) : 1 pièce(s)
- Citron(s) jaune(s) : 1 pièce(s)
- Poivron(s) rouge(s) : 1 pièce(s)
- Mini fenouil(s) : 3 pièce(s)
- Branche(s) de romarin : 2 pièce(s)
- Gousse(s) d'ail : 1 gousse(s)
- Huile d'olive : 20 cl
- Sel fin : 6 pincée(s)
- Moulin à poivre : 6 tour(s)
Description de la recette
Éplucher le poivron et le couper en 4. Éplucher les tomates, les couper en 4 et enlever les pépins. Éplucher et pointer les asperges, les fendre en deux dans la longueur. Laver et couper en lamelles de 2 cm la courgette et l'aubergine. Tourner les artichauts, c'est-à-dire retirer les feuilles de l'artichaut et peler la tige. Les couper en quatre et les arroser de jus de citron afin qu'ils ne noircissent.
Dans une eau bouillante salée, cuire 3 min les minis fenouils, les asperges, les artichauts, les poivrons et les refroidir dans de l'eau froide afin de stopper la cuisson.
Sur un grill, griller tous les légumes : les pétales de tomates, les poivrons, les minis fenouils, les courgettes, les aubergines, les artichauts et les asperges. Les assaisonner de sel et poivre. Faire chauffer 2 dl d'huile d'olive avec le romarin, les zestes de citron jaune, l'ail. Verser l'huile sur les légumes et laisser mariner 12 h.
Le + du Chef
" Vous pouvez faire mariner vos légumes la veille pour le lendemain. "
Les techniques associées en vidéo
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[date_modification] => 2013-04-05 11:39:55
[id_modif] => 396
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[bio] => La créativité de Philippe, la justesse de ses gestes en font l'un des chefs les plus talentueux de sa génération. C'est donc logiquement qu'après avoir quitté sa Lorraine natale, il intègre les brigades des meilleurs restaurants et rafle les prix de prestigieux concours (Chef espoir de l'année 2001, Trophée national de cuisine et pâtisserie 2003). Sa grande qualité est, que malgré tout cela, il ne se prend jamais au sérieux et aime plus que tout vous faire partager ses tours de mains et ses dernières créations.
[parcours] => Avant de rejoindre l'atelier, je suis passé par l'île de Porquerolles pour démarrer mon métier. Puis une maison bourgeoise près de Callas dans le Var et ensuite La Lorraine pour codiriger un restaurant/bistro. Je suis ensuite venu à Paris, chez « Lasserre » dans un premier temps (moins d'un an) puis « le Ritz » pendant 4 ans. Cela m'a permis de participer à quelques concours que j'ai remportés: « Espoir de l'année » et « Trophée National de Cuisine et de Pâtisserie ».
[pourquoi] => Pour la qualité des Chefs, leur savoir et leur plaisir de transmettre. Pour l'aventure hors du commun où j'ai souhaité apporter une pierre à l'édifice, il y a 4 ans, c'était un vrai défi.
[cuisine_favorite] => La cuisine française : des bases classiques mais revisitées de manière plus contemporaine.
La cuisine thaïlandaise, pour ses saveurs et l'italienne, pour la richesse des produits.
[cours_prefere] => Le cours Tradition : cours technique et très participatif. On peut rendre plus abordables des techniques qui ont l'air très compliquées. Ce cours est idéal pour transmettre à nos clients notre savoir culinaire.
[message_eleves] => Décomplexez vous, les Chefs sont là pour vous transmettre leur savoir d'une manière simple et abordable. La cuisine ne vaut que si elle est partagée.
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[adresse] => L'atelier des Chefs Paris Penthièvre
10 rue de Penthièvre
75008 Paris
Ouvert du lundi au samedi de 10h à 19h
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75008 Paris
[ouverture] => Ouvert du lundi au samedi de 10h à 19h
[ville] => Paris
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[longitude] => 2.3166640
[url_carte] => http://maps.google.fr/maps?q=10+rue+de+Penthievre+75008+Paris&oe=utf-8&rls=org.mozilla:fr:official&client=firefox-a&um=1&ie=UTF-8&hq=&hnear=10+Rue+de+Penthi%C3%A8vre,+75008+Paris&gl=fr&ei=mIjRS4X1CIiynQOm2dTBDw&sa=X&oi=geocode_result&ct=title&resnum=
[code_cegid] => 001
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[texte] => Ecraser et hacher de l'ail
[image] => http://1.media.atelierdeschefs.com/techniques-a3-ecraser-et-hacher-de-l-ail.jpg
[lien] => /fr/techniques-de-cuisine/3-ecraser-et-hacher-de-l-ail.php
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[1] => Array
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[texte] => Réaliser un caviar d'aubergine
[image] => http://1.media.atelierdeschefs.com/techniques-a261-realiser-un-caviar-d-aubergine.jpg
[lien] => /fr/techniques-de-cuisine/261-realiser-un-caviar-d-aubergine.php
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[2] => Array
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[texte] => Réaliser des frites
[image] => http://1.media.atelierdeschefs.com/techniques-a248-realiser-des-frites.jpg
[lien] => /fr/techniques-de-cuisine/248-realiser-des-frites.php
)
[3] => Array
(
[texte] => Préparer des tomates séchées
[image] => http://1.media.atelierdeschefs.com/techniques-a244-preparer-des-tomates-sechees.jpg
[lien] => /fr/techniques-de-cuisine/244-preparer-des-tomates-sechees.php
)
[4] => Array
(
[texte] => Réaliser des zestes d'agrume confits
[image] => http://1.media.atelierdeschefs.com/techniques-a236-realiser-des-zestes-d-agrume-confits.jpg
[lien] => /fr/techniques-de-cuisine/236-realiser-des-zestes-d-agrume-confits.php
)
[5] => Array
(
[texte] => Cuire de la semoule
[image] => http://1.media.atelierdeschefs.com/techniques-a221-cuire-de-la-semoule.jpg
[lien] => /fr/techniques-de-cuisine/221-cuire-de-la-semoule.php
)
[6] => Array
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[texte] => Faire sauter des légumes
[image] => http://1.media.atelierdeschefs.com/techniques-a181-faire-sauter-des-legumes.jpg
[lien] => /fr/techniques-de-cuisine/181-faire-sauter-des-legumes.php
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[7] => Array
(
[texte] => Glacer des légumes
[image] => http://1.media.atelierdeschefs.com/techniques-a146-glacer-des-legumes.jpg
[lien] => /fr/techniques-de-cuisine/146-glacer-des-legumes.php
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[8] => Array
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[texte] => Botter et cuire des asperges
[image] => http://1.media.atelierdeschefs.com/techniques-a297-botter-et-cuire-des-asperges.jpg
[lien] => /fr/techniques-de-cuisine/297-botter-et-cuire-des-asperges.php
)
[9] => Array
(
[texte] => Eplucher des asperges
[image] => http://1.media.atelierdeschefs.com/techniques-a85-eplucher-des-asperges.jpg
[lien] => /fr/techniques-de-cuisine/85-eplucher-des-asperges.php
)
[10] => Array
(
[texte] => Monder une tomate
[image] => http://1.media.atelierdeschefs.com/techniques-a56-monder-une-tomate.jpg
[lien] => /fr/techniques-de-cuisine/56-monder-une-tomate.php
)
[11] => Array
(
[texte] => Tourner un artichaut
[image] => http://1.media.atelierdeschefs.com/techniques-a47-tourner-un-artichaut.jpg
[lien] => /fr/techniques-de-cuisine/47-tourner-un-artichaut.php
)
[12] => Array
(
[texte] => Eplucher les poivrons au four
[image] => http://1.media.atelierdeschefs.com/techniques-a37-eplucher-les-poivrons-au-four.jpg
[lien] => /fr/techniques-de-cuisine/37-eplucher-les-poivrons-au-four.php
)
[13] => Array
(
[texte] => Raper un citron
[image] => http://1.media.atelierdeschefs.com/techniques-a13-raper-un-citron.jpg
[lien] => /fr/techniques-de-cuisine/13-raper-un-citron.php
)
[14] => Array
(
[texte] => Peler à vif un fruit
[image] => http://1.media.atelierdeschefs.com/techniques-a9-peler-a-vif-un-fruit.jpg
[lien] => /fr/techniques-de-cuisine/9-peler-a-vif-un-fruit.php
)
[15] => Array
(
[texte] => Éplucher les poivrons à l'aide d'un économe
[image] => http://1.media.atelierdeschefs.com/techniques-a15-eplucher-les-poivrons-a-l-aide-d-un-econome.jpg
[lien] => /fr/techniques-de-cuisine/15-eplucher-les-poivrons-a-l-aide-d-un-econome.php
)
[16] => Array
(
[texte] => Tourner des pommes de terre
[image] => http://1.media.atelierdeschefs.com/techniques-a46-tourner-des-pommes-de-terre.jpg
[lien] => /fr/techniques-de-cuisine/46-tourner-des-pommes-de-terre.php
)
[17] => Array
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[texte] => Saler
[image] => http://1.media.atelierdeschefs.com/techniques-a135-saler.jpg
[lien] => /fr/techniques-de-cuisine/135-saler.php
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[date_modification] => 2011-07-24 17:12:34
[id_modif] => 0
[id_sous_rubrique_description] => 64
[libelle] => Barbecue
[titre_h2] => Les recettes de barbecue
[image] => recette_d13419_pilon_de_poulet_au_tandoori_cuit_au_barbecue.jpg
[balise_alt] => Recettes de barbecue
[texte_bigbox] => Les recettes de barbecue pour fêter le retour des beaux jours. Profitez du jardin en fournissant une tablée chaleureuse avec ces recettes de barbecue originales. Odeurs de romarin, marinades odorantes, sauces généreuses, voilà les ingrédients pour préparer une barbecue party réussie. Trouvez la recette de barbecue idéale pour que joie et convivialité se dégage de ces veillées en plein air.
[texte_lien_home] => Recettes de barbecue
[search] => barbecue||
[mot_liaison] => barbecue
[statut] => 1
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[date_modification] => 2011-07-24 17:12:34
[id_modif] => 0
[id_sous_rubrique_description] => 157
[libelle] => Aubergine
[titre_h2] => Les recettes d'aubergine
[image] => rep_macaroni_aubergine_mozzarella.jpg
[balise_alt] => Recettes d'aubergine
[texte_bigbox] => L'aubergine est à l'honneur dans la cuisine du Sud. La moussaka des Grecs ainsi que de la Parmiggiana des Italiens feront littéralement craquer votre palais! Pas de doute, un parfum d'exotisme plane dans votre cuisine! L'aubergine permet aussi de donner une note originale à des recettes traditionnelles : lasagnes, cannellonis, pennesÂ... Essayez par exemple la recette de penne à l'aubergine et à la mozzarella. Enfin testez la recette du caviar d'aubergine : c'est un régal ! Découvrez vite toutes les recettes avec des aubergines que nos Chefs vous ont concoctées.Â
[texte_lien_home] => Recettes d'aubergine
[search] => aubergine||
[mot_liaison] => aubergine
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[date_modification] => 2011-07-24 17:12:24
[id_modif] => 0
[id_sous_rubrique_description] => 888
[libelle] => Légumes barbecue
[titre_h2] =>
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[mot_liaison] => Legumes barbecue
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[libelle] => Barbecue
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[repmedia] => recette
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[libelle] => moyennement cher
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[etoiles_nb_clic] => 1
[etoiles_moyenne] => 5
[id_recette_description] => 3252
[id_recette] => 5102
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[libelle] => Crème de panais, oeuf poché et cerfeuil tubéreux au balsamique
[libelle_court] => Crème de panais, oeuf poché et cerfeuil tub&ea
[trucduchef] => Pour réaliser de beaux oeufs pochés, ceux-ci doivent être très frais avec une date de ponte très récente, et ils doivent juste sortir du réfrigérateur. Ainsi, le blanc restera bien autour du jaune.
[commercial] => Un fin potage onctueux au panais, servi avec un oeuf poché et une brunoise de cerfeuil tubéreux glacé au vinaigre balsamique. Une variation douce autour des légumes oubliés.
[video] =>
[search] => creme de panai oeuf poche et cerfeuil tubereu au balsamique un fin potage onctueu servi avec une brunoise glace vinaigre variation douce autour de legume oublie || soupe
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[image] => rep_6420_foiegras.jpg
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[etoiles_moyenne] => 3.03846
[id_recette_description] => 54031
[id_recette] => 6420
[id_langue] => 4
[libelle] => Variation autour du foie gras
[libelle_court] => Le foie gras dans tous ses états
[trucduchef] => Afin de vérifier la cuisson des crèmes brûlées, faites-les trembler : si elles bougent, le mélange est encore trop liquide, elles ne sont donc pas cuites.
[commercial] => Déclinaison autour du foie gras.
Pain perdu au foie gras : sur une tranche de pain imbibée d'un mélange oeuf-lait et cuite comme un pain perdu, on dispose une fine tranche de foie gras poêlé.
Crème brûlée au sauternes : dans une mini verrine, on cuit une crème brûlée à base de foie gras et parfumée au sauternes.
Nems de foie gras aux mangues : dans une feuille de brick, on dispose de fines lamelles de foie gras et des lanières de mangue, on roule ensuite comme un nem que l'on cuit au four.
[video] =>
[search] => variation autour du foie gra declinaison
pain perdu au sur une tranche de pain imbibee d un melange oeuf-lait et cuite comme on dispose fine poele
creme brulee sauterne dan mini verrine cuit creme a base parfumee
nem au mangue feuille brick fine lamelle de laniere mangue roule ensuite nem que l four || privat lyon le foie gra dan tou se etat
[validation_auteur] => 1
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[id_recette] => 2932
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[libelle] => Sushi de saumon fumé
[libelle_court] => Sushi de saumon fumé
[trucduchef] => Le saumon peut aussi être préparé par vos soins : il vous suffit de l'acheter frais et de le parsemer de gros sel, puis de le laisser « cuire » pendant 3 h et ensuite de bien le rincer à l'eau froide. On obtient alors un saumon mi-cuit, à couper en fines tranches qui garniront vos sushis.
[commercial] => Une variation de sushi au saumon dans sa version fumée.
[video] =>
[search] => sushi de saumon fume une variation au dan sa version fumee || sushi menu
[validation_auteur] => 1
[validation_tech] => 1
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[libelle] => Maki de langoustines, avocat et sésame
[libelle_court] => Maki de langoustines, avocat et sésame
[trucduchef] => Humectez-vous les mains pour que le riz ne vous colle pas aux doigts lorsque vous le déposerez sur la feuille de nori. Ajoutez de la ciboulette coupée finement au riz.
[commercial] => Une variation du célèbre rouleau de riz japonais, avec des langoustines, des avocats et du sésame.
[video] =>
[search] => maki de langoustine avocat et sesame une variation du celebre rouleau riz japonai avec de avocat || barry 2008
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[libelle] => Maki de homard, avocat et sésame
[libelle_court] => Maki de homard, avocat et sésame
[trucduchef] => Humidifiez-vous les mains pour que le riz ne vous colle pas aux doigts quand vous le déposerez sur la feuille de nori.
Ajoutez au riz de la ciboulette coupée finement.
[commercial] => Une variation du célèbre maki japonais, avec un homard breton.
[video] =>
[search] => maki de homard avocat et sesame une variation du celebre japonai avec un breton || barry 2008
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[pub] =>
[nom_element] => Variation de légumes du soleil grillés et mari
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