Is there anything more comforting than a piece of runny cheese? Since the season is right, we start with raclette or other gourmet dishes to share. In his book To Share (Hachette Pratique, 208 pages, 29.95 euros), illustrated by photos of Emilie Franzo, Clémence Gommy, the chef and founder of the Gomi restaurant in Paris, compiles her memories of large tables through eighty recipes that celebrate sharing, joy and conviviality. Like these unifying dishes for an evening with friends with veggie sauce.
Roasted Mont-d’or and sweet potato gnocchi
Ingredients for 4 persons
- 1 large mont-d’or
- 500 g sweet potatoes
- 1 organic egg yolk
- 30 g of parmesan
- 150-170 g of wheat flour
- 6 cl of white cooking wine
- 1 pinch of zaatar
- 1 knob of butter
- 30 g crushed roasted hazelnuts
- Salt pepper
The preparation
Preheat the oven to 200°C (th. 6-7) and bake the sweet potatoes with the skin on for 20 to 25 minutes, until the flesh is tender. Once the sweet potatoes have cooled, remove the skin and mash them into a puree.
Increase the oven temperature to 220°C (th. 7-8). Add the egg yolk to the puree, as well as the parmesan and the flour with a little salt and knead to obtain small sausages. Cut them with a knife to make the gnocchi.
Cook the gnocchi in boiling water; when they rise to the surface, after 3-4 minutes, they are cooked. To book. Incise the cap of the mont-d’or and pour in the white wine and zaatar. Place the lid on the bottom of the box and put the box in the oven for 25 minutes.
In a frying pan over medium to high heat, melt 1 knob of butter and brown the gnocchi until crispy. Serve the mont-d’or hot sprinkled with hazelnuts in which you will dip the gnocchi.
Roasted feta with spices and honey
Ingredients for 4 persons
- 1 feta
- 1 tablespoon of honey
- 1 pinch of zaatar
- 1 pinch of chili
The preparation
Preheat the oven to 180°C (th. 6). Place the feta in a baking dish covered with a sheet of parchment paper.
Pour over the honey and spices and bake for 10-15 minutes.
Serve with good toast or pita.
Mediterranean raclette
Ingredients for 6 people
- 900 g of sliced raclette
- 3 potatoes
- 1 sweet potato
- 1⁄2 pumpkin
- 1 small broccoli
- 10 button mushrooms
- 30 g of za’atar
- Olive oil
- Salt pepper
The preparation
Preheat the oven to 180°C (th. 6). Wash and cut the vegetables on an angle, except the broccoli, which should be kept whole and the mushrooms, which should be cut in half.
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