the recipe of Prune Nourry

Ingredients for 4 persons

Seasonal vegetables of your choice:

  • 10 artichoke hearts in oil and / or 10 sun-dried tomatoes and / or 15 cherry tomatoes (in season) and / or ½ broccoli and / or 1 or 2 zucchini and / or 10 button mushrooms, etc.,
  • 2 large organic eggs,
  • 30 cl of cow’s milk, rice or oats,
  • 100 g of wheat flour or mixed flour (spelled, buckwheat, chestnut, etc.),
  • 100 g diced feta (optional),
  • 60 g of grated Parmesan,
  • 50 g of Kalamata or green olives (pitted),
  • nutmeg,
  • turmeric powder,
  • salt pepper,
  • olive oil.

The preparation

Preheat the oven to 130 ° C.

Lightly oil, spreading with your fingers, the bottom and the edges of a gratin dish.

Cut the vegetables into large cubes and, if they require precooking (especially zucchini, eggplant, mushrooms, broccoli), heat them quickly together with a little olive oil, or by steaming. You can use leftover vegetables from the day before.

Read also Prune Nourry: “Eating is the most intimate act there is”

In a salad bowl, whisk together the eggs with the milk, then the flour. Stir in the feta and olives. Add the spices as you wish, and salt very lightly (be careful with the salt of the feta and olives).

Stir in the warmed vegetables. Pour the preparation into the gratin dish, cover with Parmesan and cook for 40 minutes at 130 ° C. Eat warm, hot or cold, with a green salad.

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