SUMMER'S GONE: HOLD ON TO THAT HOLIDAY FEELING BY COOKING RICOTTA GNUDI WITH FRESH TOMATO SAUCE - FINI LES VACANCES: FAITES DURER L'ÉTÉ, EN CUISINANT DES GNUDI À LA RICOTTA ET À LA SAUCE TOMATE

The first week of August hangs at the very top of summer, the top of the live-long year, like the highest seat of a Ferris wheel when it pauses in its turning. The weeks that come before are only a climb from balmy spring, and those that follow a drop to the chill of autumn, but the first week of August is motionless, and hot. It is curiously silent, too, with blank white dawns and glaring noons, and sunsets smeared with too much color.
- Natalie Babbitt "Tuck Everlasting"

No summer in the winter time
Will keep you warm like a funeral pyre
And nothing like an august night
Drenched in your loving
- Danzig "Dirty Black Summer"

Sticky, static, sultry and stuffy August, oh how I loathe thee! Without respite, your hellish waves of scroching heat wash over us like tsunamis of blistering air. From morning to evening, we suffocate and are drenched in sweat. There is no escape fom this sweltering nightmare and the only thing we can do is accept our fate and curse the heavens above for giving us an unsavory foretaste of the purgatory.

Nonetheless, despite this month's unpleasant promiscuity, a part of me loves this barren, yet exquisite time of the year. Actually, there's something desperately romantic, majestically melancholic, deeply nostalgic and profoundly dramatic about August as it marks summer's last breath and announces the arrival of a new season I intensely cherish.

This is the last stretch before the great god of autumn makes his gloriously thunderous entry in a whirlwind of rusty leaves and fiery hues, thus casting a funereal spell of golden death and marvelous decay wherever he goes.

Thankfully, the torture doesn't last long and once we enter the third part of August, the weather becomes more friendly and imperceptible, yet unmissable signs of fall can be detected everywhere: the mornings get crispier and dawn mist repossesses the land, the sky turns a sharper shade of blue, sunsets are much more crimson than they were a fortnight ago, swallows are ready to leave while flocks of crows noisily reclaim their realm, trees begin to turn colors and mushroom as well as game hunting takes off on a shy note.

Some days in late August at home are like this, the air thin and eager like this, with something in it sad and nostalgic and familiar...
 - William Faulkner "The Sound and the Fury"

The fitful breeze sweeps down the winding lane
With gold and crimson leaves before it flying;
Its gusty laughter has no sound of pain,
But in the lulls it sinks to gentle sighing,
And mourns the Summer’s early broken spell, -
“Farewell, sweet Summer,
Rosy, blooming Summer,
Sweet, farewell!”...
- George Arnold

Of course, for most people, August represents the mournful end of the holidays and the abrupt comeback to reality. Not only does the weather tend to turn grey and cold, and people's tans start to fade, but their spirits and gleefulness too.

Ephemeral traveller, wave fairwell to purposeless fun, butterfly-esque frivolity, childish innocence, futile daydreaming, sunny smiles, gorgeous aimlessness and heathenly decadence for those things belong to the past; from now on, gruesome seriosity, tiresome monotony and mortiferous ennui is all you'll know!

Once the kids go back to school and vacationers metamorphose themselves into operative citizens, obedient robots, fast paced, busy and über-humorless workers again, life returns to "normal" and cheerful face expressions are replaced by crispated scowls, general irritation is once more at it's peak and everybody's rebounding with their boring old routine.

All we have left are our memories. We hang on dearly to those remnants of happier moments, because they help us go through all the gloom and long hauls that await us. They are our very own bubble of oxygen when we so desperately need to breathe and our light in the dark when we loose sight of hope...

Life is a combination of magic and pasta. 
- Federico Fellini

So, in order to prolong that exhilarating feeling of joy and well-being, I've decided to blog about a traditional Tuscan speciality which is reminiscent of the hotter and leisurely days: "Ricotta Gnudi With Fresh Tomato Sauce".

Gnudi, pronounced "nood-ee" with a silent "g", derives from the dialect of Tuscany. The word "gnudo" (singular form) means "naked" in English. This name refers to simple dumplings that are similar to gnocchi (contrarily to the latter, they contain no potato as this ingredient is replaced by ricotta) and are basically rustic cheese ravioli without the pasta wrapper.

Gnocchi del Casentino (or strangolapreti, strozzapreti, ravioli nudi - other ways of designating this product) might not look pretty or extremely inviting, but their deceptive appearance should not stop you from trying them. Refusing to sample this humble, yet famous fare would be a blasphemy for gnudi are overwhelmingly heavenly and quite addictive. As a matter of fact, once you've tasted those little culinary gems, you won't be able to live without them anymore (it has become a classic at my place).

Made with the ripest of seasonal tomatoes, fragrant olive oil, fresh pink garlic, aromatic lemon zest and Parmesan that exude the south, this comforting and delectable dish brings a ray of Mediterranean sunshine to the table and uplifts your mood within seconds. There's no better cure for post-vacation blues!

Ricotta Gnudi With Fresh Tomato Sauce

Recipe adapted from Bon Appetit magazine.

Serves 2.

Ingredients For The "Fresh Tomato Sauce": 

6 Ripe tomatoes, deseeded and chopped finely

60ml (1/4 Cup) Olive oil
4 Garlic cloves (I used fresh pink garlic), chopped

1 Tsp Tomato paste

1 Tsp Castor sugar

Fine sea salt, to taste

Ingredients For The "Gnudi":

250g (8.8oz - 1 cup + 1 Tbs) Ricotta
1 Large egg, beaten to blend
1/4 Tsp Freshly ground black pepper

The zest of 1 organic lemon
45g (~ 1/4 Cup + 1 Tbs) finely grated Parmesan (or Grana Padano), plus more
1/4  Tsp Fine sea salt
47g (1/4 Cup + 1 Tbs) All-purpose flour, plus more
Fresh basil, to taste

Method For The "Fresh Tomato Sauce:
1. Heat the oil in a medium saucepan, over medium heat. Add the garlic and cook, stirring often, until it is crispy and pale brown, about 2 minutes.
2. Add the chopped tomatoes, tomato paste and sugar, then season with a little salt.
3. Bring to a boil, reduce the heat and simmer gently until the sauce is slightly thick and the tomatoes have disintegrated, about 20 minutes.
4. Taste and adjust the seasoning.

Method For The "Gnudi": 
5. In a large bowl, mix the ricotta, egg, pepper, zest, Parmesan and salt until well combined. 6. Add the flour. Stir until just combined and the mixture forms a ball (it will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels too wet).
7. Dust a baking sheet generously with flour.
8. Using 2 large soup spoons, shape the dough into quenelles (football shapes). Place them on the baking sheet and dust with more flour (you should have 16).
9. Cook the gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (the gnudi will quickly float to surface - continue cooking or the gnudi will be gummy in the center).
10. Using a slotted spoon, divide the gnudi among the plates/bowls. Top with the tomato sauce and more Parmesan, plus a little chopped basil.

Remarks:
If you have no fresh tomatoes, then you can use 1 (28 0z) can chopped tomatoes.
You can even replace the tomato sauce with "Sage Brown Butter Sauce".
The sauce can be made 3 days ahead (cover and chill) or frozen for up to 3 months.
For more flavor, I fried my gnudi in a little butter just before plating them.

Serving suggestions:
Serve this dish together with a green salad and some minerally rosé or northern Italian white.

Gnudi À La Ricotta Et À La Sauce Tomate
Recette adaptée du magazine Bon Appetit. 

Pour 2 personnes. 

Ingrédients Pour La "Sauce Tomate": 
6 Tomates mûres, épépinées et hachées finement 
60ml d'Huile d'olive
4 Gousses d'ail (j'ai utilisé de l'ail frais rose), hachées 
1 CC de Concentré de tomate
1 CC De sucre semoule/cristallisé fin
Sel de mer fin, selon goût 
Ingrédients Pour Les "Gnudi": 
250g de Ricotta fraîche
1 Gros œuf, battu
1/4 de CC de Poivre noir, fraîchement moulu 
Le zeste d'un citron bio 
45g de Parmesan (ou de Grana Padano), râpé finement 
1/4 de CC de Sel de mer fin
47g de Farine blanche
Baslic frais, haché

Méthode Pour La "Sauce Tomate":
1. À feu moyen, chauffer l'huile dans une casserole moyenne. Ajouter l'ail et le faire rôtir pendant environ 2 minutes, tout en remuant régulièrement, jusqu'à ce qu'il soit croustillant et bien doré (brun pâle).
2. Ajouter les tomates hachées, le concentré de tomate et le sucre, puis assaisonner avec un peu de sel. 
3. Porter à ébullition, puis réduire le feu et laisser mijoter doucement pendant environ 20 minutes, jusqu'à ce que la sauce soit onctueuse
4. Goûter et rectifier l'assaisonement.

Méthode Pour Les "Gnudi": 
5. Mélanger la ricotta, l'œuf, le poivre, le zeste de citron, le parmesan et le sel dans un grand bol et bien mélanger. 
6. Ajouter la farine. Mélanger jusqu'à obtention d'une consistance homogène et molle (ajouter un peu de farine - 1 CS à la fois - si le mélange est trop humide). 
7. Saupoudrez une plaque à pâtisserie généreusement avec de la farine. 
8. À l'aide de 2 grosses cuillères à soupe, former des quenelles. Les placer sur la plaque et les saupoudrer avec un peu de farine supplémentaire (vous devriez en obtenir 16). 
9. Cuire les gnudi dans une grande casserole d'eau bouillante salée pendant 5-6 minutes, en remuant occasionnellement, jusqu'à cuisson complète (les gnudi vont rapidement flotter à la surface - poursuivre la cuisson afin qu'ils soient parfaitement cuits et tendres).
10. À l'aide d'une écumoire sortir les gnudi de l'eau et les répartir dans les assiettes, puis ajouter la sauce tomate et saupoudrer avec un peu parmesan râpé ainsi qu'avec du basilic haché. 

Remarques:
Si vous n'avez pas de tomates fraîches à disposition, alors vous pouvez utiliser 1 boîte de tomates hachées.
Vous pouvez même remplacer la sauce tomate avec du "Beurre Noisette À La Sauge". 
La sauce tomate peut être fabriquée 3 jours à l'avance et conservée au frigo ou congelée (3 mois max.). 
Pour plus de saveur, j'ai légèrement frit mes gnudi dans un peu de beurre - juste avant de les servir.

Suggestion d'accompagnement: 
Servir ce plat avec une salade verte et une bonne bouteille de vin blanc minéral ou rosé pas trop doux (tous deux italiens, de préférence).

Ricotta Gnudi with Pomodoro Sauce
Adapted from Bon Appetit magazine
ingredients
16 ounces ricotta (about 2 cups)
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan or Grana Padano plus more
1/2 teaspoon kosher salt plus more
1/2 cup all-purpose flour plus more
3 cups homemade Pomodoro Sauce or tomato sauce
Preparation
Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).
Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).
Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.
- See more at: http://www.celinescuisine.com/italian-food/ricotta-gnudi-with-pomodoro-sauce/#sthash.SyxX18a9.dpuf

Ricotta Gnudi with Pomodoro Sauce
Adapted from Bon Appetit magazine
ingredients
16 ounces ricotta (about 2 cups)
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan or Grana Padano plus more
1/2 teaspoon kosher salt plus more
1/2 cup all-purpose flour plus more
3 cups homemade Pomodoro Sauce or tomato sauce
Preparation
Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).
Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).
Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.
- See more at: http://www.celinescuisine.com/italian-food/ricotta-gnudi-with-pomodoro-sauce/#sthash.SyxX18a9.dpuf

Ricotta Gnudi with Pomodoro Sauce
Adapted from Bon Appetit magazine
ingredients
16 ounces ricotta (about 2 cups)
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan or Grana Padano plus more
1/2 teaspoon kosher salt plus more
1/2 cup all-purpose flour plus more
3 cups homemade Pomodoro Sauce or tomato sauce
Preparation
Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).
Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).
Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.
- See more at: http://www.celinescuisine.com/italian-food/ricotta-gnudi-with-pomodoro-sauce/#sthash.SyxX18a9.dpuf

Ricotta Gnudi with Pomodoro Sauce
Adapted from Bon Appetit magazine
ingredients
16 ounces ricotta (about 2 cups)
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan or Grana Padano plus more
1/2 teaspoon kosher salt plus more
1/2 cup all-purpose flour plus more
3 cups homemade Pomodoro Sauce or tomato sauce
Preparation
Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).
Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).
Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.
- See more at: http://www.celinescuisine.com/italian-food/ricotta-gnudi-with-pomodoro-sauce/#sthash.SyxX18a9.dpuf

CHICKPEA & FENNEL SALAD - WHEN ITALY MEETS MOROCCO

The unique, tantilizing, heady and sunny flavors of Italy and Morocco have been rocking my world since a long time now. Already, when I still lived at home, I ate quite a few classic Italian dishes such as "Lasagne", "Pasta Alla Bolognese", "Ravioli Ai Funghi", "Ravioli Alla Ricotta E Spinaci", "Ravioli Alla Carne" (we bought the Ravioli from a caterer whom you can find selling his homemade goodies at the Geneva markets) and "Pizza". My parents being quite open food-wise, I was also blessed have the possibility to taste certain Moroccan specialities such as "Tajine" and "Couscous". Yet, although I am not new to those sunny Mediterranean cuisines, I still have a lot to discover as both are very multifaceted, offer an enormous variety of recipes and their repertoire is practically bottomless.

The food of both countries has always attracted me as it is authentic, convivial, rich in traditions, extremely palatable, wonderfully refined in it's apparent simplicity, rich in herbs and spices, so colorful, very seasonal and really healthy (lots of vegetables, olive oil as well as good protein and not many fatty sauces). With not much it is possible to create fantastic dishes with colossal visual appeal and intense gusto...

As summer is appraoching fastly and we are lucky to be able to find all kinds of amazing spring vegetables and fruits (strawberries, rhubarb, asparagus, fennel, mushrooms, fresh garlic, etc...) on the stalls of our local farmers' markets, I am once again dreaming of making fabulous Italian and Moroccan dishes that remind me of the warmth of the hot days and the relaxed atmosphere surrounding that season.

Well, last Saturday, while watching Jamie Oliver's "Jamie Does Venice" and "Jamie Does Marakkech" series (from the "Jamie Does..." TV show), I started craving the fares of Italy and Morocco. The young, cheeky, bubbly, playful and energetic British chef's enthousiasm for the incomparable food of those regions of the globe caught me and his boundless love for laidback meals gave me countless ideas. Cooks who know how to communicate emotions as well as joyfulness through their cookbooks or television programs and whose passion for all things edible is contagious always stimulate my creativity and cooking mojo. They have the art of inspiring me and making my brain spin.

My fertile imagination ran wild and within a few seconds, my blank piece of paper got filled with all sorts of disorganized scribblings and an embryo of recipe took shape. Since the temperatures are rising and picnics are trendy again, I absolutely wanted to put together a salad that imperatively had to contain Swiss as well as seasonal veggies (you know my nature-friendly philosophy) and ingredients I particularly enjoy at the moment.

So, I decided to use chickpeas and lightly pan-fried fennel as a base for my salad. Then, I found that it would be interesting if I incorporated a lemony, "Ras El Hanout" and safron infused tomato sauce to wet the whole (I know whjat you are going to say about out of season produces, yet I am partially to blame here! I could not restrain from buying Geneva tomatoes from the supermarket. Not too seasonal maybe, but at least they are grown regionally), and I added a little chopped basil for an additional Italian twist. Then, once the salad had been plated, I shaved some pungent Parmigiano Reggiano and drizzled quality Jordan virgin olive oil over the top of my creation.

I would definitely lie if I told you that I was not proud of this "chef-d'oeuvre". My complexly fragrant "Italo-Mauresque Chickpea And Fennel Salad" was extremely delectable. Even my boyfriend who is not the biggest fan of legumes gobbled it and asked for seconds. The aromas of Italy and Morocco (some ingredients employed are common to both lands) blended together harmoniously to constitute a well-balanced, exquisite, summery and fulfilling dish. Never was a wedding between two different nations more perfect and sublime!

My description might have enlightened you on the nature of this gorgeous salad, but I'm sure that some of you are wondering what "Ras El Hanout" is. Rest assured, dear friends. As usual, you will not leave this blog without learning something new (I hope) from Professor Foodfreak...

"Ras El Hanout", is the king of spices in North Africa. Not surprisingly, its Arabic name translates to "head/top of the shop" and refers to a mixture of the best spices that a seller has to offer. This blend is composed of numerous different spices. Depending on the variety, certain mixes can hold up to hundred spices. Some of them are bright yellow like madras curry, certain are vibrant red and others are murky brown. Each cook, person, company and spice dealer has their own recipe of which they are proud and a combination that they carefully keep secret. Not only are all mixes unique, but they also vary from region to region, country to country and household to household.

In most "Ras El Hanout" you recognize spices such as cardamom, cloves, cinnamon, ground chilli peppers, coriander, cumin, nutmeg, peppercorn and turmeric, but with some more elaborate versions you'll have problems knowing what they are made of for they also include rare spices such as ash berries, chufa, grains of paradise, orris root, monk's pepper, cubeb and dried rosebuds. Usually all ingredients are toasted before they are ground up together.

In Morocco it is commonly referred to as the "lazy cook's spice". The reason for this nickname is that no matter what you add it to, it will always give that extra oomph or umami flavor to your dishes and will drastically uplift the taste of your food. Generously sprinkled into balmy tajines, incorporated into broths and couscous, added to liquid for poaching fruits, rubbed into meat or stirred into rice, it'll be impossible for you not to fall under the charm of that intoxicating and addictive seasoning. Maghrebans even believe it is an aphrodisiac, so you have been warned!

~ Italo-Mauresque Chickpea & Fennel Salad ~
Recipe by Rosa Mayland @Rosa's Yummy Yums, May 2011.

Serves 2.

Ingredients for the "Spicy Tomato Sauce":
6 Tbs Olive oil
1 Medium Onion, chopped
4 Cloves fresh garlic, thinly sliced
1 1/2 Tsp Ras el hanout
1 Pinch (0.125g) Ground safron
2 Medium Tomatoes, chopped coarsely
8 Cherry tomatoes, cut in half
The zest of half a lemon
3 Tbs Fish sauce
2 Tbs Dark balsamic vinegar
1 Tsp Red Tabasco
Sea salt, to taste
Ingredients for the "Salad":
1 Medium fennel, cut into thin slices
2 Tbs Olive oil
260g Cooked chickpeas
1 Handful Basil leaves, coarsely chopped
Sea salt, to taste
Ground black pepper, to taste
Shaven parmesan cheese, to taste
A few basil leaves, to decorate
Olive oil, to drizzle over the salad

Method for the "Spicy Tomato Sauce":
1. Place a sauté pan over medium heat for about 3 minutes. Add the olive oil (6 Tbs) and the chopped onion. Stir-fry 1 minute, then add the sliced garlic and continue stir-frying for another minute.
2. Add the ras el hanout, safron and stir once, then immediately add the tomatoes, zest, fish sauce, balsamic vinegar, Tabasco and salt.
3. Let cook over low heat, about 12 minutes (stir regularly and crush the tomatoes), until it resembles a thickish and homogenous sauce. Remove from the heat and let cool (it has to reach room temperature).
Method for the "Salad":
4. Place a sauté pan over medium heat. When it is hot, add the olive oil (2 Tbs) and the sliced fennel. Stir-fry for 6-8 minutes (the fennel should be cooked, but still snappy). Remove from the heat and let cool at room temperature.
5. In a medium salad bowl, mix together the chickpeas, fennel and basil.
6. Add the tomato sauce. Pepper and salt to taste. Mix well.
7. Serve on 4 individual plates. Top with shaved Parmesan, basil leaves and drizzle with a generous amount of olive oil (to taste).

Remarks:
You can replace the chickpeas by any other legume of your choice (Borlotti beans, fava beans, white beans, etc...).
Serve that salad at room temperature, so that all the flavors are fully developped.

Serving suggestions:
Serve some with pan-fried fish and sourdough bread.
Accompany with dry white wine (Pinot Grigio) or with a spicy rosé from Provence (Bandol)

~~~~~~~~~~~~~~~~~~~~~~

~ Salade Italo-Mauresque Aux Pois Chiches Et Fenouil ~
Recette par Rosa Mayland @Rosa's Yummy Yums, mai 2011.

Pour 2 personnes.

Ingrédients pour la "Sauce Epicée A La Tomate":
6 CS d'Huile d'olive
1 Oignon moyen, haché
4 Gousses d'ail frais, coupées en fines tranches
1 1/2 CC de Ras el hanout
1 Pincée (0.125g) de Safran en poudre
2 Tomates moyennes, hachées grossièrement
8 Tomates cerises, coupées en deux
Le zeste d'un demi citron
3 CS de Sauce de poisson
2 CS de Vinaigre balsamique foncé
1 CC de Tabasco rouge
Sel de mer, à volonté
Ingrédients pour la "Salade":
1 Fenouil moyen, coupé en fines tranches
2 CS d'Huile d'olive
260g de Pois chiches cuits
1 Poignée de Feuilles de basilic, grossièrement haché
Sel de mer, à volonté
Poivre noir fraîchement moulu, à volonté
Parmesan, en copeaux (à volonté)
Quelques feuilles de basilic, pour décorer
Huile d'olive, pour verser en petite quantité sur la salade

Méthode pour la "Sauce Epicée A La Tomate":
1. Faire chauffer une poêle à feu moyen pendant environ 3 minutes. Ajouter l'huile d'olive (6 CS) et l'oignon haché. Faire revenir pendant 1 minute, puis ajouter l'ail et continuer de faire suer.
2. Ajouter le ras el hanout, le safran et mélanger rapidement, puis immédiatement ajouter les tomates, le zeste, la sauce de poisson, le vinaigre balsamique, le Tabasco et le sel.
3. Cuire à température basse pendant environ 12 minutes, jusqu'à obtention d'une sauce assez épaisse et homogène. Retirer du feu et laisser refroidir (il faut que la sauce soit à température ambiante).

Méthode pour la "Salade":
4. Faire chauffer une poêle à feu moyen. Une fois qu'elle est chaude, ajouter l'huile d'olive (2 CS) et le fenouil. Faire revenir en remuant constamment pendant environ 6-8 minutes (le fenouil doit être cuit mais pas encore croquant). Retirer du feu et faire refroidir à température ambiante.
5. Dans un bol moyen, mélanger ensemble les pois chiches, le fenouil et le basilic haché.
6. Ajouter la sauce tomate. Poivrer et saler. Bien mélanger.
7. Disposer dans les assiettes, ajouter le parmesan et les feuilles de basilique dessus, puis verser un filet d'huile d'olive (à volonté).

Remarques:
Vous pouvez remplacer les pois chiches avec les légumineuses de votre choix (bolotti, fèves, haricots blancs, etc...).
Servir cette salade à température ambiante. De cette manière, les saveurs auront pû se développer.

Idées de présentation:
Servir avec du poisson grillé et accompagner avec du pain au levain ainsi qu'un vin blanc sec (Pinot Grigio) ou un rosé de Provence épicé (Bandol).