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Le Cordon Bleu News, 11/22/2011
Parmesan shortbread with spring vegetables
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About this recipe

This is a simple dish which aims to preserve all the goodness of the vegetable itself without masking its taste, texture and color. All that is used is a delicate vinaigrette. The vegetables are each cut in different ways and presented on a very light shortbread with a hint of tomato.

Recipe - Parmesan shortbread with spring vegetables

Serves: 8

In this recipe:

  • Parmesan cheese
  • Olive Oil
  • Tomatoes
  • Aspargus
  • Basil



Parmesan shortbread
300 g flour
150 g butter, diced
150 g Parmesan cheese, grated
2 eggs
Tomato ‘concassée’
800 g tomatoes
olive oil
60 g shallots, finely chopped
1 garlic clove
1 sprig thyme
salt, pepper
2 basil sprigs, finely shredded
Spring vegetables
1 zucchini
2 carrots
400 g peas in shells
8 green asparagus
½ bunch pink radish
1 avocado
200 g young red-chard salad or rocket (arugula)
300 ml olive oil
juice of 2 lemons
salt, pepper

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  1. Parmesan shortbread: Preheat the oven to 160°C. Use the paddle attachment of a mixer, to mix the flour and diced butter to a breadcrumb consistency. Add the grated Parmesan and eggs and transfer to refrigerator to rest. Roll out the dough to 0.5 cm thickness and cut out circles of 11 cm diameter. Bake in the oven.
  2. Tomato “concassée”: Blanch, peel, seed and dice the tomatoes. Sweat in olive oil the finely chopped shallots with the garlic clove and thyme. Add the diced tomato, salt, pepper and cook rapidly. Cool, and add shredded basil.
  3. Spring vegetables: Cut the zucchini into “tagliatelle”, turn the carrots and blanch. Trim asparagus and cook in boiling salted water. Shell the peas and blanch. Thinly slice the radish, cut the avocado into 8.
  4. Vinaigrette: Combine the olive oil and lemon juice and season with salt and pepper.
  5. To serve: Cover the Parmesan shortbread with tomato “concassée”, and place one on each plate. Carefully combine the vinaigrette, vegetables and salad leaves and arrange on the Parmesan shortbread.

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Olive Oil 250ml
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