Edit ModuleShow Tags

Recipe: A Veggie Chill Out

Eric Damidot, executive chef of Hyatt Regency New Orleans, shares 8 Block Kitchen & Bar’s Petit Ravoli de Royan Chilled Salad.

Recipe

Petit Ravoli de Royan Chilled Salad With Creole Oven-Roasted Tomatoes, Marinated Wild Mushrooms, Burrata Cheese and Wild Arugula

2 pounds Imported Ravoli de Royan from  
   France (or mini cheese ravioli)
2 pounds Creole tomatoes
1 pound    Seasonal fresh wild mushrooms
1 pound    Burrata cheese
1/2 pound Wild arugula salad
1 Artisan loaf of bread, preferably
   Ciabatta
Extra virgin olive oil
Assorted fresh herbs like chive, chervil,
   parsley, basil and thyme to taste,
   chopped very fine
Salt, white pepper and sugar to taste

Boil the tomatoes for 10 seconds in water, then place in an ice water bath. Remove skin and cut into quarters. Toast them in extra virgin olive oil, salt, pepper, a little sugar and some chopped fresh thyme. Spread tomatoes on a sheet pan and roast them in a convection oven at very low temperature for 4 hours.
Into a large pot of boiling water, add salt and extra virgin olive oil. Blanch the mini ravioli until al dente. Cool immediately. As soon as they’re cold, strain and add some more extra virgin olive oil.
Take all the fine herbs that you’ve selected and mix them with the burrata cheese, some salt and pepper and a little bit of extra virgin olive oil.
Clean and dry the mushrooms, cutting them into small bites. Season them with salt and pepper in a mixing bowl, and top them off with the extra virgin olive oil. (You may add some fresh bay leaves and rosemary if you like.) Let them stand at room temperature for 24 hours. 
Presentation: Mix the ravioli with the marinated mushrooms, add a few tomatoes and check the seasoning. Mix some fresh arugula with the ravioli and place in the bottom of a bowl. Add the burrata cheese on the top, more tomatoes, some oil from the marinated mushrooms and a few leaves of some nice arugula for presentation.
Slice the loaf of bread, grill the slices and serve with the salad. Serves 4.


8 Block Kitchen & Bar
Hyatt Regency Hotel
601 Loyola Ave. | 613-3850
NewOrleans.Hyatt.com

You Might Also Like

All About Ahi

Chef Rene Coil of The Landing’s Coriander Crusted Ahi Tuna

What Mom Made

Recipes worth saving

Garden to Table

Recreate a Classic

Executive Chef Michelle McRaney shares Mr. B’s Bistro’s New Orleans Barbequed Shrimp

A Hurricane of a Different Type

Rum with a tropical swirl

Add your comment: