Grilled Figatellu with crispy breadcrumbs
For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.
This recipe from Marc-Antoine Chabaut, chef at Mina restaurant in Bordeaux, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments in the last 18 months, and have shared their favorite recipes with us. Discover the ingredients and preparation steps to make grilled figatellu, crispy panisse, yoghurt condiment and fresh herbs.
- Serves 4
- Preparation time: 15 min
- Cooking time: 45 min
Ingredients for Marc-Antoine Chabaut's grilled figatellu and panisse
- 200 g fresh figatellu (Corsican sausage)
- Salt and pepper
For the panisse
- 125 g chickpea flour
- 20 g butter
- olive oil
Condiment yoghurt
- 200 g Greek yogurt
- 1 bunch fresh parsley
- 1 preserved lemon
- 1 tsp harissa
Herb salad
- 1 bunch chervil
- 1 bunch mint
- 1 bunch coriander
Steps for Marc-Antoine Chabaut's grilled figatellu and panisse
- Prepare the panisse: Bring 25 cl water, 20 g butter and a drizzle of olive oil to the boil. In a bowl, whisk together 25 cl cold water and the chickpea flour. Pour the mixture into the boiling liquid and cook over a low heat for around 15 min. Pour into a baking tray lined with baking paper to a thickness of around 1.5 cm. Set aside in a cool place. Cut the panisse with a pastry cutter and toast in the oven at 180°C for 20 min, with a drizzle of olive oil.
- Condiment yoghurt: Strain the Greek yoghurt through a fine sieve or cloth, add the chopped fresh parsley and preserved lemon, salt, pepper and harissa.
Cut the figatellu into 1 cm slices, then pan-roast on both sides before assembling. - Presentation: Place the crispy panisse on a plate. Add the grilled figatellu on top, followed by a dollop of yoghurt. Finish with a herb salad of chervil, mint and coriander.
Has this recipe inspired you to discover Marc-Antoine Chabaut's cuisine? Read the Gault&Millau review of Mina.
This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.
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