The Clermont-Ferrand town council has joined forces with the final of the Europavox Campus springboard competition with its Clermont Fête Ses Etudiants initiative, providing students with an opportunity to sample some European recipes at the Coopérative de Mai. Recipe by chef Frédéric Coursol.
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Ingredients (serves 6 people)
500g potatoes for mashing such as Mona Lisa or Bintje
50g fine-ground wheat semolina
150g wheat flour
2 egg yolks (you can use the whites to make some meringues)
25g butter
Instructions
Cook the potatoes in their skins (we say in their jackets) in salted boiling water for 20 to 30 mins depending on their size… you can prod them with a knife to check that they’re cooked. A cheaper option is to use stale bread instead of potatoes.
Drain the potatoes and leave them to cool (it’s best to peel them when they’re still warm)
Mash the whole lot up with a fork and add the flour, the semolina and the melted butter. For the seasoning, you can do what you like, a bit of cumin or a bit of nutmeg… After the mixture has cooled completely, it’s time to make little balls (about the size of a decent walnut) using the palms of your hands. Set them aside on a dish covered with flour (they’re a bit sticky).
You then cook them a bit like gnocchi, a big saucepan of boiling salted water, put them in and when they bob to the surface it means they’re cooked!
You can eat them with a sauce or with a dab of melted butter and some fresh herbs, a dash of cream or even some leftover tomato sauce…
Discover the Gourmet Passport for the Europavox Campus’ final
Norway – Cheese Lefse
Romania – Tochiturâ
