“When I told my friends that I was preparing a book on vinegar, it made them laugh at firstremembers Anne-Charlotte De Langhe. They thought there was nothing to say, that it was a less noble subject than wine, in which I specialized. However, the world of vinegar makers is complex, almost magical, with this part of chemistry that leads to the best products. »
The author, a former journalist, wrote Incredible vinegars (Keribus, 196 p., 24 euros), a colorful, well-documented and fascinating little book which can be consulted a bit like miscellaneous, by picking up a historical anecdote, the description of an unusual vinegar (beer, palm, rose or beer), the address of a good vinegar factory. Above all, she took the time to meet master vinegar makers all over France. “It is a work of patience, solitude, humility, observes the author. Some live a bit like hermits, and Laurent Agnès, for example, who lives in Charente-Maritime, didn’t want me to give his precise address so as not to be disturbed. You don’t become a vinegar maker to make money or gain media coverage. »
To rehabilitate vinegar, and get it out of the back of kitchen cupboards, Anne-Charlotte De Langhe has also stuffed her book with savory or sweet recipes, whose flavors are awakened by a touch of acidity.
Carpaccio of vegetables and tomme de brebis
A recipe from specialist author Anne Etorre.
Ingredients for 4 persons
- 500 g radishes of all kinds (black, red and blue meat, red, etc.)
- 1 kohlrabi
- 100 g sheep cheese
- 1 tablespoon of rice vinegar
- 3 tablespoons herbaceous olive oil
- flower of salt
- pepper
Brush the radishes, remove the damaged parts. Peel the kohlrabi. Slice them very thinly, using a mandoline or a knife, and put them in a large bowl.
Add vinegar, olive oil and a little salt. Mix well to coat the vegetables. Let stand 15 to 20 minutes.
Arrange the vegetables nicely on a platter. Cut shavings of tomme cheese with a peeler and insert them with the vegetables. Pepper.
Marinated mackerels
Ingredients for 2 people
- 4 freshly lifted mackerel fillets
- salt
- 30 cl of rice vinegar
- 1 teaspoon of sugar
- 1 piece of kombu (edible seaweed)
- to serve: radish, fennel, lemon cream, a little olive oil, lemon and salt
Cover the fillets with salt and leave them like this for half an hour in the refrigerator, on a plate tilted a little so that the liquid can flow out. Rinse quickly and dry with absorbent paper.
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