Sautéed seasonal vegetables, penne al dente, soy sauce, hazelnuts, tarragon, and Parmesan cheese
- Heat a heaping tablespoon of olive oil in a stainless steel wok.
- Briskly sauté the carrots, zucchini, Romanesco broccoli, mushrooms, and penne for 2 to 3 minutes.
- Mix the hazelnuts, tarragon, Parmesan, tomatoes, pears, radishes, and endive in a bowl. Season with salt, pepper, olive oil, and soy sauce.
- After the 3 minutes of cooking, pour the bowl of vegetables into your wok and sauté for 1 minute over high heat.
- Season as needed and serve.
This reciped is signed by Chef Yves Camdeborde.
This vegetarian dish is extremely fresh and flavorful thanks to its raw vegetables.
Feel free to add some peeled shrimp for more consistency. The shrimp should be added in the beginning, at the same time as the penne.
- 200 g (7 oz) penne pasta cooked al dente
- 100 g (3.5 oz) Romanesco broccoli washed and cut into pieces
- 1 carrot (washed, peeled, and sliced)
- 1 zucchini (washed and cut into cubes)
- 1 endive cut into sticks
- 8 cherry tomatoes cut in halves
- 4 black radishes (peeled and sliced)
- 1 pear cut into small cubes
- 40 g (1.4 oz) button mushrooms (washed)
- 20 g (1/4 cup) shaved Parmesan cheese
- 30 g (1 oz) roasted hazelnuts
- 1 tbsp tarragon leaves
- Salt, pepper, olive oil, soy sauce
Why use a wok?
This wide and deep pan is used in asian countries to cook food quicky on a high fire. Finely chopped vegetables and meats, asian noodles and fried rice are particularly well-suited to this utensil.
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