Cyril Lignac's salty summer crumble recipe
You knew about fruit crumble, but have you tried Cyril Lignac's savory crumble? The chef explains in a few steps how to prepare this original summer dish.
To change from the usual summer ratatouille, why not make a salty crumble way Cyril Lignac ? On RTL, the chef offers us his very simple recipe which will brighten up your vegetables. Zucchini, tomatoes and eggplant are put in the spotlight and will please the most difficult palates!
The ingredients of Cyril Lignac's salty crumble
The savory crumble recipe from Cyril Lignac consists of vegetables, a tomato sauce and a gluten-free crumble. Here are the ingredients you will need:
- Eggplants from Italy
- Courgettes (violins, from Nice...)
- Of the tomatoes Heart of beef
- Bacon (optional)
The gluten-free crumble:
- 200 g of rice flour
- 65g poudre d'amande
- 25 g of sucre
- 145 g beurre
- 20g water
You can add cheese if you wish.
The stages of Cyril Lignac's savory crumble
Before you begin, take all of your ingredients out of the fridge, including the butter. Then you just have to follow these steps:
- Prepare a tomato coulis by simmering slightly damaged tomatoes with onions, rosemary and garlic.
- Cut all the vegetables into 1 cm slices.
- Put all the slices in a gratin dish and coat with tomato sauce. Add salt and pepper. If you want some meat, brown some bacon bits and add them on top of the gratin.
- Prepare the gluten-free crumble: mix the rice flour, almond powder, sugar and butter. Sand ' like shortbread '. Add the water to have a nice paste, then crumble it on the gratin dish.
- Bake for 35 minutes at 190 degrees.
' It's nicely golden, nicely colored. We're crispy on the top, soft on the inside and it's still a little summer “, concludes Cyril Lignac.
The complete chronicle of Cyril Lignac on RTL is to be found here .Source journaldesfemmes.fr
