Starches Recipes - AFTouch-Cuisine
Starches are the foundation of every meal. Pasta, rice, polenta, semolina, bulgur, quinoa: they accompany main dishes, structure complete plates, give body to soups. Without them, French cuisine would have lost a significant part of its identity at the family table. AFTouch Cuisine brings together here the recipes that celebrate starches in all their forms.
Rice, first of all, in all its diversity. Camargue rice cooked en étouffée, pilaf rice accompanying a tagine, creamy risotto in the Italian style, Cantonese fried rice for special occasions, rice pudding on Sunday evening. Our Michelin-starred Chef masters the different cooking techniques and shares the secrets of this grain that seems simple but requires true expertise.
Fresh pasta, next, affordable luxury. Real fresh pasta made with farmhouse butter is a complete dish that can anchor a dinner with friends. You'll find the recipes to make them yourself, the sauces to accompany them, the pairings that work. For Italian pastas (spaghetti, macaroni, ravioli, lasagnas), everything is in the Italian Cuisine section, reflecting a traditional cooking that knows how to acknowledge its origins.
The other starches finally, these grains and preparations that broaden the palette: creamy polenta with parmesan, bulgur pilaf to accompany grilled meat, quinoa salad for a light lunch, Alsatian spätzles, vermicelli in an Asian soup. Each starch has its cooking method, its liquid, its time. Learn to master them and you'll have an infinite repertoire of complete, economical and nourishing dishes at your fingertips. French cuisine has always known how to make a great dish from few ingredients, and starches are the perfect illustration of this.
