PIX11 Morning News

Recipes from Le Pain Quotidien

Le Pain Quotidien Founder Alain Coumont stopped by the PIX11 Morning News for a look at his new “Le Pain Quotidien Cookbook.”

Alain will be signing copies of the book at the following locations:


Wed. June 12th
9:00-11:00AM   LPQ Upper East Side

1131 madison avenue

6:00-7:30 LPQ Bleecker Street Bakery
65 Bleecker Street

Thurs. June 13th
9:00-11:00 LPQ Park Slope
239 5th Avenue, Brooklyn, NY

12:00-2:00 LPQ Bryant Park
16 E 44th St, New York, NY 10017

 

Recipes courtesy of “Le Pain Quotidien Cookbook”:

Asparagus Ricotta Tartine

Serves 2

4 asparagus spears, cut in half lengthwise and sliced on the diagonal into 2–21/2 inch (5–6cm) pieces

2 tbsp extra virgin olive oil

2 pinches of sea salt

2 slices of Sourdough Bread 
(see page 16)

2/3  cup (5oz/150g) ricotta or 
fromage frais

1/2 tsp thyme leaves

black pepper

Preheat the broiler (grill) to a high setting. Place the asparagus in a shallow dish with the olive oil and salt. 
Let marinate for 10 minutes.

Lightly toast the bread. Spread the ricotta on the toasted bread, then add the asparagus, sprinkle with the thyme leaves and season with black pepper. If your ricotta or fromage frais is too runny to spread, you can drain it for 2–3 hours in a strainer or sieve lined with muslin or cheesecloth first.

Place under the broiler for 2–3 minutes, without allowing the asparagus to brown; you’re just aiming to heat it through gently. Serve immediately.

The fresher the ricotta or fromage frais you use for this tartine, the sweeter the taste. The same goes for asparagus—its delicate but intense flavor starts to fade as soon as it is picked, so eat it on the day you buy it.

 

Pea Panchetta & Raddish Tartine

Serves 2

For the pea hummus:

1 cup (5oz/150g) shelled fresh peas or frozen petit pois, defrosted

2 tbsp tahini

1 tbsp olive oil

2 pinches of sea salt

black pepper

To serve:

2 slices of Sourdough Bread 
(see page 16)

4 very thin slices of raw pancetta (very dry), or fried, if preferred

4 radishes, cut into thin slivers

8 mint leaves, finely chopped

4 tbsp shelled fresh peas or frozen petits pois, defrosted

For the pea hummus, put the peas, tahini, olive oil, salt and black pepper into a food processor or use a handheld blender to blend in short bursts of 10–15 seconds, until you have a smooth purée.

To serve, spread the pea hummus on the bread, then top with the pancetta, radishes, mint and peas.

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