Naturaliste is Alain Ducasse's ultra gourmet delivery service that honors naturalness, the culinary philosophy imagined by the starred chef in 2014 at the Plaza Athénée. From now on, naturalness and anti-gaspi cuisine leave the kitchens of the Parisian palace and become accessible to the greatest number.
Among the dishes offered on Naturaliste's delivery menu, a superb burrata, accompanied by squash and praline. Today, chefs Romain Meder and Marvic Medina give you their recipe, to reproduce it at home!
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Recipe of the burrata, squash and praline from Romain Meder and Marvic Medina
For 4 people
Ingredients:
Roasted squash
Squash 700Gr
Honey 1 spoon
Cumin seeds 1⁄2 spoon
Chilli paste 4Gr
Lemon juice 20Gr
Espelette chilli 1 pinch
Salt 1 pinch
Pumpkin seed praline
Pumpkin seed 200Gr
Egg whites 1/2
Flower of salt 1 small pinch
Leche de tigre des feuilles
White onions 12Gr
Celery 16Gr
Garlic 2,5Gr
Squash leaf 32Gr
Spinach 32Gr
Lemon juice 12Gr
Water 40Gr
Crushed ice 80Gr
Ginger 8Gr
Red pepper paste 1Gr
Finishing
Burrata 2pcs
Toasted squash seeds 4 spoons
Preparation:
Topping
Turn on the oven to 180°C
Peel the squash, remove the seeds and cut into quarters. Season them with salt, Espelette pepper, lemon juice, honey, chili pepper and cumin (let marinate for 1 hour).
Roll in damp baking paper and then in aluminum foil and bake for 25/30 minutes in the oven
Check the cooking by pricking with a knife. The pieces of squash must be colored. Unwrap, set aside
Leche de Tigre
Peel the white onion, ginger and garlic cloves
In the bowl of a thermomix, blend all the ingredients
Strain through a sieve, adjust the seasoning and set aside in a cool place
Pumpkin seed praline
Mix all the ingredients. Spread on a baking sheet and on a sheet of baking paper
Bake at 160°C for 10 to 12 minutes depending on color. At the exit of the oven, reserve 1 spoonful of whole seeds by person and mix directly the remainder with the thermomix until obtaining a smooth "pralin".
Dressing:
Cut the burrata in half and cut into large pieces if necessary.
In the container, arrange the beautiful pieces of squash
Add 1⁄2 sliced burrata
Sprinkle with roasted squash seeds. Add fleur de sel, a turn of the pepper mill and a drizzle of olive oil
Sprinkle with leche de tigre and squash leaves
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