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Le Cordon Bleu News, 06/26/2014
Confit mediterranean vegetables and fresh ewe’s curd cheese napoleon, served with pesto
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About this recipe

This month, Le Cordon Bleu Paris takes you to Provence region of France with a fresh and light vegetarian recipe. Summer vegetables, fresh ewe's curd cheese and herbs from the south of France, are all brought together in this summer Napoleon, which is packed full of Mediterranean ingredients.

Recipe - Confit mediterranean vegetables and fresh ewe’s curd cheese napoleon, served with pesto

Serves: 4

In this recipe:

  • ewe's curd cheese
  • red bell peppers
  • green bell peppers
  • eggplant
  • zucchini





Fresh ewe's curd cheese with fresh herbs
600 g fresh ewe's curd cheese (or brocciu cheese in season)
1 bunch basil
¼ bunch summer savory
¼ bunch lemon thyme
50 ml olive oil
salt, pepper
Espelette pepper
Confit Mediterranean vegetables
2 red bell peppers
2 green bell peppers
1 long eggplant
1 zucchini
Herb flavored olive oil
500 ml olive oil
30 g garlic cloves
¼ bunch rosemary
¼ bunch thyme
¼ bunch summer savory
salt, pepper
20 g pine nuts
sunflower oil
10 g garlic
½ bunch basil
20 g Parmesan
50 ml olive oil
salt, pepper
Parmesan Crisp
50 g Parmesan

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  1. The day before set the cheese to drain in a china cap sieve or a muslin cloth.
  2. Confit vegetables: Blacken the red and green bell peppers using a gas burner or a blow torch in order to peel them. Rinse to remove the black color and slice in two, remove the seeds. Place the olive oil and herbs in a saucepan over low heat. Add the bell peppers and slowly cook (confire) in the olive oil (at a maximum of 70°C) for about 45 minutes. Cool to room temperature in the oil. Decant and refrigerate the vegetables. Strain the flavored oil through a china cap sieve, set aside.
  3. Preheat the oven to 150°C. Wash the eggplants and slice lengthwise about 5 mm thick. Do the same with the zucchini. Mark the vegetables in a criss-cross pattern on a griddle pan, then place in a baking dish containing the reserved herb flavored oil. Transfer to: the oven to slowly cook (confire) for 5 minutes, remove and cool in the oil. Refrigerate.
  4. Fresh ewe's curd cheese with fresh herbs: Finely chop all the fresh herbs and combine with the drained fresh ewe's curd cheese. Add the olive oil, season and refrigerate.
  5. Pesto: Peel and de-germ garlic. Toast the pine nuts in the oven with a dash of sunflower oil; cool. Blend the basil leaves, pine nuts, garlic and Parmesan, adding the olive oil in a slow stream. Remove from the blender, season and set aside.
  6. Parmesan crisp: Decrease oven temperature to 140°C. Grate the Parmesan onto a baking sheet covered with baking parchment. Oven bake until golden. (It is possible to add sesame or poppy seeds to give extra flavor and crispness). Cool then cut into crisps.
  7. Assembling the Napoleon: Cut the cold confit vegetables to the same size as the rectangular mold. Place the rectangular mold onto a plate and fill with alternate layers of the 4 vegetables and 3 layers of the herbed fresh ewe's curd cheese. Finish with a layer of vegetables, press gently and carefully remove the rectangular mold. Gently brush with some oil to make the top layer of vegetables shine, decorate with one or two basil leaves. Lay a Parmesan crisp next to the Napoleon and draw a line on the plate with the pesto. Serve cold.

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