Buewespätzle with peas and lemon cream
Chef François Ash of Strasbourg restaurant Madeleine gives his recipe for buewespätzle, an Alsatian potato specialty.
This recipe by François Ash, chef at the Madeleine restaurant in Strasbourg, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy. Serves 6
- Preparation time: 30 min
- Cooking time : 1 h 30
- Resting time: 1 h
Ingredients for François Ash's buewespätzle
- 500 g fresh peas
For the buewespätzle
- 1 kg potatoes
- 350 g flour
- 3 egg yolks
- 25 g salt
- 25 g Parmesan cheese
For the lemon cream
- 4 yellow lemons
- 2 shallots
- 20 g butter
- 5 cl white balsamic vinegar
- 20 g sugar
- 1 tsp. salt
Steps for François Ash's buewespätzle
- Buewespätzle: Cook the potatoes in their jackets, peel them and put them through a food mill.
- Pour the flour, salt, Parmesan and potato flesh into a bowl and mix until the dough is smooth.
- Add the egg yolks one by one. Chill for 1 h.
- Cut into dough pieces and roll into balls on a floured surface.
- using a knife, cut the dough into 5 cm pieces, then roll them between the palms of your hands.
- Cook immediately in a large pot of salted water. When the buewespätzle rise to the surface, they're done.
- Lemon cream: Cut the lemons into large slices.
- chop the shallots and sweat in a pan with the butter.
- Add lemon wedges, sugar and salt, then deglaze with vinegar.
- Cover and simmer for 1 h, then blend. Set aside.
- Finishing: blanch the peas in boiling salted water for a few minutes.
- Brown the buewespätzle in butter in a frying pan, add the peas, a few salad leaves and strawberries in season, and bind with the lemon cream.
- Chef's tip: Serve warm with a dry white wine or an Alsace pinot noir.
has this recipe inspired you to discover François Ash's cuisine? Read the Gault&Millau review of Madeleine.
This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in ouronline store.
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