Bird's nest of mangetout chiffonade
By cutting the mangetout into a fine chiffonade, it can be shaped after blanching. Create a bird's nest by loosely placing the mangetout chiffonade in a cutter.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!
- Clean the mangetout by trimming the edges and removing the tough string.
- Finely chiffonade the mangetout.
- Fill a pan with water and 1% salt and bring this to the boil.
- Blanch the mangetout in plenty of water until al dente. This takes approximately one minute.
- Cool immediately in iced water.
- Drain thoroughly in a sieve.
- Loosely arrange the mangetout chiffonade in a cutter to create a bird's nest. You can braise the mangetout chiffonade in a little butter to warm them before shaping it into a bird's nest.
- As a component in a starter or entremets with meat or fish, or in a vegetarian dish.
- In a composition with sea bass, bacon, lamb, or beef.
- Wrap a few chiffonade ribbons around a pair of tweezers to create a roll.