Savoury Tarte Tatin

In case you were in search of  food ideas for this week's dinner time, the answer for you is only a click away. Just sit and enjoy the first extract from my collaboration with Deli'Snacky, a Youtube channel providing plenty of ideas for quick and effective meals! Did you know that the world famous Tarte Tatin, traditionally prepared with apples from Normandy, could also be turned into a savoury option? Well I didn't, until I run out of fresh fruits in my kitchen, and here is what I came up with instead!

Three Peppers Tarte Tatin

  • 3 peppers (yellow, green and red)
  • 1 red onion
  • 40 gr. pitted black olives
  • 1 puff pastry sheet
  • 30 gr. fresh dairy butter
  • 30 gr. extra virgin olive oil
  • 20 gr. caster sugar
  • salt
  • pepper
  • 40 gr. tap water

Remove the seeds from the peppers. Take a large pan and grill the peppers for about 30 minutes. In the meanwhile cut the onion in dices, and pour the olive in a pan with a little bit of butter. Let everything melt at low flame and eventually add the onions in. Sprinkle with some salt and pepper, then let cook gently for about 15 minutes. Now preheat the oven at 220°.

Once the peppers are ready, get them out of the pan and immediately in a bread bag. This way, the vegetables will naturally transpire and in a matter of minutes it will be far more easy to get rid of their skin. Once the skin is off, cut the peppers into large stripes. Cut the olives in little pieces too.

Warm up the sugar in a pan with half a glass of water, after a few minutes it should caramelise. In the meanwhile, have a cake mold ready and line its base with some parchment paper. Pour the caramelized sugar in the bottom of the mold, then spread the peppers and, on top of them, add the onions and the olives. Cover with the puff pastry sheet. Bite the cake with a fork and cook for 20 minutes in the oven at 220°.

With love and peppers,


Roasted quails with grapes

I often find myself wondering why is it that French people are so charmingly skinny, their kids don't scream and they enjoy rivers of vin rouge without batting an eyelid, nor gaining any weight for that matter. If I can't quite come around a rational explanation of their paedology inner talents, it seems to me that one of the reasons behind their being so unfussy about their body is that they eat varied, and squeeze in loads of proteins. Basically, you would enter any bistrot at lunch time, and you would be faced with a series of formules, that is a fixed menu where, according to your appetite, you can choose if having a starter and a main or a main and a dessert. You can get all three courses but then you would get weird looks. Why? Well, because less is more. This representative dish from the Gascony region of France awaken atmopheres linked with harvest time, a period when root vegetables begin to appear at the neighbourhood markets in Paris (there's more than one, where farmers from all regions of France go everyday in different Parisian quartiers to provide nothing but the excellence from the land), the grapes in the countryside are picked at their sweet apix and hunting season is in full swing.

Quail is a petite, full on flesh, utterly delicious bird, which you can nowadays easily find at good supermarkets (but I do recommend you to go to the farmer's market as often as you can, because it's the only way to actually see the food you get  on your table in its raw state).

Roasted quails with grapes

Serves 4 people as a main course:

  • 4 clean quails without giblets
  • 250 gr. green seedless grapes
  • 250 gr. red seedless grapes
  • 4 slices of smoked bacon
  • 1/2 cup white wine
  • 40 grams of dairy unsalted butter
  • 4 whole cloves
  • a pinch of sea salt

Pre-heat the oven at 180°. Season each quail internally with a pinch of salt and a whole clove. Make sure you harness each one with a slice of bacon, then tie them with kitchen twine.

Transfer the quails in a pan with flakes of butter and white wine, and transfer them in the oven at 180° for 20 minutes, brushing them from time to time while cooking. Then combine the washed and dried grapes, lightly season with salt and cook for further 15 minutes.

Serve warm with beautiful red wine to accompany. I like it with a glass of Valpolicella.

With love and grapes,