Recettes phares

Gérald Passedat

1. La soupe au pistou Pour 4 personnes Préparation 30min. Cuisson: 45min. 150 g de haricots blancs frais, 150 g de haricots rouges frais, 150 g de haricots verts plats (ou haricots echeleurs), 2 pommes de terre, 2 courgettes, 2 tomates, 1 bouquet garni, 300 g de gros vermicelles, 3 gousses d'ail, 1 bouquet de basilic frais, 6 c. a soupe d'huile d'olive extra-vierge, 50 g de parmesan rape, sel et poivre du moulin. Épluchez et émincez les pommes de terre. Lavez, équeutez et coupez les haricots verts en morceaux de taille moyenne (découpe à la manière du mirepoix). Mettez les pommes de terre et les haricots blancs, rouges et verts dans une grande marmite avec 3 l d'eau froide. Ajoutez le bouquet garni et faites cuire à feu doux.…

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Côté Sud (Digital) - 1 Issue, No.203

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