Sugio Yamaguchi’s recipe

Ingredients for 4 taloas

For the parissa

  • 1 kg of rhubarb,
  • 50 g of coarse salt,
  • 100 g of unrefined sugar,
  • 100 g of dried chilli.

For the taloa dough

  • 170 g of T80 (or T65) wheat flour,
  • 60 g of large red corn flour,
  • 130 g to 150 g of water,
  • 1 good pinch of salt.

For 15 to 16 croquettes

  • 350 g of organic soya beans or dried chickpeas,
  • 1 onion, chopped and browned in oil,
  • 1 bunch of herbs,
  • salt, pepper, choice of spices, vegetable oil.

4-5 small zucchini, 1 black radish, cucumber or kohlrabi, herbs, pickled vegetables, parissa, compost sauce, soy croquettes, vegetable caviar.

The preparation

For the parissa: marinate the chopped rhubarb with all the ingredients overnight. Then cook everything in a saucepan, until the preparation has reduced to jam.

For the croquettes: soak soybeans or chickpeas overnight. Cook them in water, mix or pass through a chopper. Add the onion confit and the chopped herbs. Season with salt and spice, taste and cool the appliance. Shape into balls, then fry them in neutral oil at 170 ° C for 2 to 3 minutes. Reserve on absorbent paper.

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For the compost sauce: recover the stems and peelings of vegetables, chop, salt. Cover with vegetable oil and let stand for at least two days. Grate 2 zucchini, black radish, kohlrabi and / or cucumber, chop the herbs and mix everything together, salt, oil and add a dash of lemon juice. Cut the other zucchini lengthwise and grill them.

For the taloa dough: mix the dry ingredients in a mixing bowl. Gradually add the water, knead until the dough is smooth. Leave to rest for 30 minutes.

Divide the dough into 4 balls. On a floured work surface, roll out each dough roll to a thickness of 2 mm and 20 cm in diameter.

In a frying pan or on a hot plancha, cook the taloas dry. Spread a layer of parissa, garnish with grated and pickled vegetables, a grilled zucchini, 2-3 soy croquettes, a spoonful of vegetable caviar, compost sauce and garden flowers. Fold and enjoy.

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