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Nabulsi croustillant Fromagerie le Bédouin

Crispy Nabulsi with basil tomato coulis

(4 portions)

Ingredients

  • 1 Nabulsi cheese sliced in 4

Breading

  • Cornflour (about 200 g)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp celery salt
  • ½ tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried basil

Flour

  • 1 egg
  • Milk (about 250 ml)

Tomato sauce

  • 1 small carrot
  • 1 small onion
  • 3 garlic cloves
  • ½ cup olive oil
  • 1 can of stewed tomatoes
  • 4 tbsp tomato paste
  • Dried oregano and dried basil to taste
  • 1 bay leaf
  • Sugar to taste if necessary

Preparation

  1. Mix together the ingredients of the breading
  2. Beat together milk and the egg
  3. For breading proceed as follows :
    Dip into flour (taking care to remove any excess)
    Dip into milk and egg mixture
    Dip into cornflour mixture
    Repeat these steps a second time
  4. Deep fry at 350F or fry in a pan with a lot of vegetable oil

Tomato sauce preparation

  1. Chop the first 3 ingredients with food processor
  2. Sweat the onion, carrot and minced garlic in olive oil
  3. Add the stewed tomatoes, and simmer for about 20 minutes
  4. Add the tomato paste, herbs and simmer for about 15 minutes again
  5. Mix in a blender and adjust seasoning

Serve with a mesclun or arugula salad seasoned to your taste !

Bon appetit!

Chef Éric Champigny

Éric Champigny – 450 743-2573 – eric.champigny@hotmail.com