1 In a large salad bowl, place your meat then add your herbs, your chives, your starch and your lightly beaten egg. Salt and pepper, then with clean hands divide into a dozen small meatballs that you arrange on a platter. In another bowl, spread your rice flour.
2 In a large sauté pan, melt your duck fat. When it's very hot, add your bouchons that you've coated one by one in flour, then roast them on all sides and then transfer them to a platter.
3 In the same pan, in the remaining fat, pour all the elements of your garnish. Salt and pepper with Espelette pepper, let sweat covered for 10 minutes then add the tomato paste and moisten with 1 1/2.1 qt (2 liters) of water or broth. Allow 20 minutes of cooking then mash it a bit. Add your bouchons and the rendered juice, the drained Soissons beans and return to cooking for 10 minutes.
4 Plate on heated dishes: the bouchons coated with the garnish in the center, the beans around them, the penne arranged between.
Keep the rest of the plate simple. The Soissons beans are already there, creamy, and the buttered penne plays its role. If you want to add something, just place a slice of toasted country bread alongside to soak up the tomato-pepper garnish juice. Nothing else is needed.
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