FOIE GRAS WITH PROFITEROLES AND FIG CONFITURE

Alliance food – wine:

Winter en Provence rosé wine goes well with foie gras with profiteroles and fig jam.

Cooking - 35 minutes.

For 2 persons: 2 slices of foie gras 30 g each * 2 tablespoons of figs * for profiteroles: 20 g of butter, 40 g of flour, 1 egg, 1 pinch of salt *

To prepare the profiteroles pastry: put the butter, salt and a half cup of water in a saucepan. Bring to a boil and at this time add the sifted flour at one stroke. Mix vigorously with a wooden spoon until a dry ball of dough is coming off the bottom of the pan. Let mixture cool.

Butter and flour a baking sheet. Preheat the oven to 180° C.

Stir one fresh raw egg into pastry preparation. Work until the dough is soft and smooth. Let this mixture cool a little, then place small scoops on the baking sheet spaced evenly apart from one other.

Place baking sheet in the oven and cook for 20 minutes. Once baked permit the dish to slowly cool by leaving the oven off door slightly ajar.

Place foie gras and profiteroles on dessert plates and garnish with fig jam.

STUFFED VEGETABLES WITH EGGPLANT CAVIAR

Alliance food – wine:

MIMI en Provence rosé wine delightfully compliments stuffed vegetables with eggplant caviar.

Preparation: 45 minutes.

For two persons: 2 tomatoes * 2 onions * 1 long slender zucchini * 2 plump round zucchini * 4 zucchini flowers * 1 cucumber * 2 teaspoons chopped fresh parsley * 2 teaspoons lemon juice * 4 tablespoons caviar eggplant * salt * freshly ground pepper

Peel the onions and immerse for in boiling, salted, water for 10 minutes. Drain, then rinse under cold water, and drain again. Gently wash tomatoes, zucchini and zucchini flowers. Dip the round zucchini for 10 minutes in boiling, salted, water. Drain, then rinse under cold water, and drain again. Cut "the lid" off onions, round zucchini, and tomatoes with a sharp knife, then gently scrape vegetables with a teaspoon.to clean out seeds, then rinse again.

Cut long ​​zucchini into thin slices length-wise. Put 2 slices on each side of serving plate to decorate the dish. Chop the remaining zucchini the rest into small cubes. Cut the cucumber into small cubes too. In a bowl, mix the cut zucchini and cucumber, chopped fresh parsley and lemon juice. Salt and pepper lightly.

Stuff tomatoes, onions, zucchini and 2 zucchini flowers with preparation. Place lids on tomatoes, onions, and zucchini. Prepare 2 zucchini flowers in a medium sauce pan and lightly fry.

Serve zucchini flowers, tomatoes and stuffed vegetables on the bed of eggplant caviar and decorate with fried zucchini flowers and sliced ​​zucchini.