A minestrone-type starter with seasonal vegetables and open-ended ravioli served in a gourmet broth

Since early 2020, Elior Chef Antonio Stracquadaino and Olivier Da Silva, the Michelin-starred Chef at the L'ODAS restaurant in Rouen have been combining their savoir-faire to create gastronomic, nutritious menus for patients attending the outpatient surgery ward of the Henri-Becquerel Cancer Center. In exclusivity, here’s a recipe for a starter from the new winter menu to try out at home and impress your guests.

Ingredients for 5 persons
  • 1 carrot
  • ½ sweet onion
  • 1 leek
  • 63g of sweet peas (green pea shoots)
  • 500g parsnips
  • ½ broccoli
  • 1 packet of Chinese ravioli dough sheets
  • 1 kg of chicken wing tips (for the broth only)
  • Thyme
  • Bay leaf
  • 1 clove of garlic
  • 50 g roasted hazelnuts
  • 2 cloves
  • 8 cl of olive oil
  • 1 bunch of fresh herbs
  • 1 bunch of chives

1.    Put the chicken wing tips in a saucepan and cover with cold water

2.    Add half a carrot, the onion studded with cloves, the green part of the leek, the thyme and bay leaf

3.    Cook over very low heat (80 °C) for about 3 hours

4.    Using a colander, gently filter the broth, cool it and remove the oil. Reduce the quantity by half, then salt and pepper

5.    Cut the vegetables into small regular cubes and cook in the broth. Cool in ice water

6.    Cook the Chinese ravioli dough sheets for a few seconds in boiling salted water

7.    Remove from water and oil lightly

For the dressing 

1.    Mix the vegetables, add the fresh herbs

2.    Place the mixture in a soup plate and place the sheet of Chinese ravioli dough on top

3.    Add some crushed hazelnuts and the fresh herbs

4.    When ready to taste, pour in the hot broth 

Chef’s tip: If you have time, cook the broth for 8 hours for a better result.

Read the interview with the L’ODAS Chef, Olivier Da Silva

For more information on the partnership, read the article on the topic


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