Project C Project C
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Confit tomato, onion and broad beans
with vanilla and basil, grated white chocolate and baked parmesan crisps

For 4 servings | Preparation: 45 minutes - Cooking time: 15 minutes 


Additional kitchen equipment


20 cherry tomatoes 
12 spring onions with tubercle 
600g broad beans in their pods 
1/2 l olive oil 
1 sprig thyme 
1 sprig rosemary 
1/2 vanilla pod 
1 clove garlic 
1/2 red chilli 
a few sprigs basil 
1 piece white chocolate 
1 piece parmesan 

Additional kitchen equipment

fine grater (for the parmesan cheese) 
non-stick baking tray 
coarse grater (for the chocolate flakes) 


Trim the spring onions and cook them in salted boiling water. Take the spring onions out of the saucepan, rinse under cold running water and leave to drain well. Pour the olive oil into a saucepan and add thyme, rosemary, half of a vanilla pod, basil and half of a red chilli. Crush the garlic and put it in the pan as well. Heat the olive oil to 90C. 


Bring water in a pan tot the boil in order to peel the tomatoes. Using a knife, slice a shallow cross into the bottom of each tomato and remove the crown. Immerse the tomatoes into the boiling water for 10 seconds, then cool them under cold running water. Peel the tomatoes and put them gently into the lukewarm olive oil. 


Halve the cooked spring onions lengthways and add them to the tomatoes in the olive oil. Leave the mixture to cool to room temperature. Shell the broad beans and briefly cook in boiling water. Rinse them cold, leave to drain and remove the skins of the broad beans. Remove the confit vegetables from the oil and, with a spoon, carefully combine them with the shelled beans. 


Finely grate the parmesan cheese and grease the non-stick baking tray with a bit of olive oil. Sprinkle a thin layer of the grated parme-san onto the greased baking tray and let it melt under the oven grill until it starts to bubble. Leave the parmesan gratin to cool 


Divide the vegetables between the plates and coarsely grate some white chocolate on top. Break the crispy parmesan into chuncks and put on top of the vegetable salad. Garnish the plates with a few fresh basil leaves.