Waffles with wild garlic pesto, soft-boiled eggs & almond sauce vierge
Medium Red
Appellation(s)
- Beaujolais Villages
Waffles with wild garlic pesto, soft-boiled eggs & almond sauce vierge - ©Jules Travet
Pauline Fleuret, chef at the Beurre Noisette restaurant, has created an original waffle recipe to accompany a Beaujolais Villages wine : let her guide you !
Ingredients
- For the pesto : 2 handfuls of wild garlic
- 50g grated parmesan
- 10cl olive oil
- 1 handful roasted almonds
- salt
- For the waffle batter : 200g flour
- 5g baking powder
- 4 eggs
- 20cl milk
- 5cl beer
- 30g melted butter
- Salt
- For the almond sauce vierge : 6 large radishes
- 1 spring onion
- 1 bulb of fennel
- 2 handfuls of roasted almonds
- 1 lemon
- 5cl Huilerie Beaujolaise honey vinegar
- 10cl olive oil
Preparation
- Step 1For the pesto: Blanch the wild garlic in boiling salted water for 30 seconds, then immediately plunge into iced water. Drain. Tip all the ingredients into a food processor. Blend until you get the desired consistency.
- Step 2For the waffle batter: Mix together the flour, salt and baking powder, break the eggs in the centre then stir adding in the milk, then the beer and finally the butter. Stir in the wild garlic pesto and leave to rest in the fridge for a few minutes.
- Step 3For the almond sauce vierge: Finely dice the vegetables, add the lemon zest, lemon juice and vinegar. Season with salt and Espelette pepper, finish with olive oil.
- Step 4Final touches: Boil the eggs for 6 minutes then plunge into iced water to cool. Remove the shell and set aside. Cook the waffles in a hot waffle maker for 4 to 5 minutes, then garnish.
- Step 5Open a Beaujolais Villages and taste it !
