THENGREDIENTS FOR 4/6:
1 packet of shortcrust pastry
2 leeks
15 cm fresh salted wakame seaweed (in ethnic emporiums, online, in all organic stores)
1 blond onion
200g burrata
1 tablespoon of pine nuts
1 teaspoon toasted sesame
olive oil
1 teaspoon turmeric powder
3 grinds of pepper
Epellette pepper
Savory pie with leeks, burrata cheese and fresh seaweed. Recipe by Julie Desnoulez, photos by Sandrine Saadi, taken from “Alghe” (Guido Tommasi Editore).
Method
In a pan heat the turmeric and pepper for 30 seconds, then pour a drizzle of olive oil and stir. Add the washed and chopped leeks and the finely chopped onion. Stir and cook until the leeks melt.
In the meantime desalt the seaweed and preheat the oven to 200°C. Separate the central rib of the wakame from the leaves and cut it into small pieces. Finely cut the leaves. Mix the chunks of central rib with the leeks and onion.
Spread the shortcrust pastry on the baking sheet with its wax paper and cover it with the leek, onion and wakame mixture. Manually lift the dough to make the edge and sprinkle with sesame and pine nuts. Bake for 15 minutesuntil the pasta is completely cooked.
In a small bowl prepare the sauce mixing 2 tablespoons of olive oil, the wakame leaves and a good pinch of Espelette pepper. Remove from the oven, open the burrata on the savory pieadd the wakame seasoning and enjoy.
Iodine. Equal energy
“Algae” by Julie Desnoulez (Guido Tommasi Editore)
Nori, kombu, lettuce and seafood spaghetti, wakame. Not only off Okinawa or on the Breton coast: in our daily food. The merit of Algae (Guido Tommasi Editore) is to propose them in veg lasagne and plum cake, in savory pies and tarts. Good in every sense.
The decorative idea
Naturalness. Asymmetry. Informality. It takes such a minimalist presentation for this fusion cake in an exemplary way: land and sea coexist, the Italian dairy tradition of burrata with the French cuisine of leeks and brisé and the Japanese exoticism of seaweed and sesame.
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