Gat Blau (Blue Cat Restaurant) – Vegetable and noodle pot
Some things in life are superfluous and expendable. On the other hand, some others, despite being simple and commonplace, help us to be and feel better every day. Pere and Jo and the whole Blue Cat team Gat Blau offer us every day the pill of happiness.
For this first recipe they offer us an incredible vegetable and noodle pot.
Ingredients for 4 persons:
¼ of broccoli
¼ of cauliflower
¾ of vegetable broth
250 g of angel hair noodles
50g salted almonds
For the beetroot mayonnaise:
1 egg yolk
Extra virgin olive oil
Salt and pepper
Put the angel hair noodles on an oven tray (a typical snail baking tray is ideal). Spread a good nice dash of extra virgin olive oil over it. Toast the angel hair noodles until they’re brown. Spread the raw vegetables (broccoli, cauliflower and carrots) over them, cut small. Pour the vegetable broth over it all. Sprinkle parsley and toasted almonds, chopped small, on top of it.
Place it in the oven for 15 minutes at 180 °..
When you take it out, sprinkle it with a dash of extra virgin olive oil and a pinch of salt.
To round it off, nothing better than a beetroot mayonnaise. Boil the beetroot for about half an hour (depending on the size). When cooked, add salt, pepper, egg yolk and extra virgin olive oil. Mix everything in a blender until you have the typical mayonnaise texture, and then it’s ready to pour it on the vegetable and noodle pot.
For the vegetable broth:
Boil all the ingredients with mineral water for 30 minutes. Just strain and it will be ready.
A perfect wine to pair with it?
To accompany this dish, we will drink a 2015 sulphate-free white wine from Mèdol.
Pure pear aromas and creaminess in the mouth, perfect to marry the crunchy vegetable tastes.
Restaurant Gat Blau
Sustainable and healthy cooking. Proximity ingredients, seasonal dishes, ecological and fair- trade products.
C/ Comte Borrell, 122
T. 93 325 61 99