He is passionate about photography since his youngest age. In 2001, he will be winner of the Jury Prize Black and White Ilford. He works in the fashion world and illustrates four books published by Flammarion. This Jack-of-all is also a remarkable chef. For Hamaji Magazine has put together a seasonal recipe.
A cabbage 1,5 Kg
750 g tomatoe’s flour
125 g of bards
1 dl white wine
2 dl broth
For this recipe we chose to cook the cabbage in a casserole, separating all the leaves to make it faster.
- Bring a big pot filled with unsalted water to a boil.
- Separate the cabbage leaves one by one. Progressively, cut the vein structure of the leaves to facilitate the leaf thinning.
- Once the water start boiling, blanch the cabbage leaves and shake-dry to remove the excess water.
- In a casserole, place a few slices of bacon, in a star-like pattern and take the ends of the bacon slices to the edges of the pot. They will cover the cabbage at the end of the process.
- Arrange a layer of cabbage leaves on the bacon. Using a spoon to spread a little bit of stuffing, repeat the process until you no longer have cabbage.
- Top with the slices of bacon and pepper berries. It is not necessary to add salt; the stuffing and the bacon already bring what is needed.
- Place the casserole in the oven and leave to simmer for 45 minutes (180°C).
- Keep an eye on the cooking process and pour a little broth if necessary.
You will give preference to a red wine slightly tannic, Cahors, Ventoux, Languedoc … not to mention the South African wine Syrah and Pinotage.