Homemade quenelles with olive oil

Huile d'olive de Corse - Oliu di Corsica PDO
Intense flavour
Quenelles maison à l'huile d'olive
A PDO
Preparation
25 min
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course Vegetarian

Ingredients

A PDO
For 4 personnes
  • 115 ml of milk
  • 115 ml of water
  • 30 g of salted butter
  • 1 tablespoon of Corsican olive oil – Oliu di Corsica PDO
  • 1 pinch of salt
  • Pepper
  • 150 g flour
  • 3 eggs
  • Nutmeg
For the sauce:
  • 1 yellow onion
  • 2 cloves of garlic
  • 2 bay leaves
  • 1 tin of peeled, chopped tomatoes
  • 1 tin of tomato purée
  • 10 cl of white wine
  • 1 tablespoon of Corsican olive oil – Oliu di Corsica PDO
  • Green olives PDO (e.g. Nîmes olives PDO)
  • Salt, pepper
  • Oregano, thyme
  • 50 g of grated cheese

Tip

You can also add button mushrooms as a topping for the quenelles! We recommend a Corsican olive oil – Oliu di Corsica – harvested from the PDO olive tree for its aromas of raw artichoke, almond, hay and dried fruit. You could also choose an PDO olive oil from Nîmes, Haute-Provence, Provence, the Baux-de-Provence Valley or Aix-en-Provence.

Instructions

  • Prepare the quenelles by heating the water with the milk and salted butter. Add a spoonful of Corsican olive oil - Oliu di Corsica PDO, the nutmeg and pour in all the flour in one go as soon as the mixture starts to boil. Stir constantly until the dough comes away from the sides of the pan and forms a ball (the dough must be thoroughly dry). Remove from the heat and add the whole eggs one at a time (mix each egg in well before adding the next). Your dough should hold its shape well and not be too runny (dry it out further if necessary).
  • Next, shape the quenelles: on a floured work surface, shape the quenelles using two tablespoons (you can also roll them into small sausages with your floured hands or use a piping bag).
  • Bring a large pan of water to a gentle simmer. Poach the quenelles in it (two at a time so they don’t stick together). Do not stir them; they will rise to the surface on their own. Leave them to cook for a further 2 to 3 minutes once they have risen to the surface. Drain your quenelles.
  • In a saucepan, gently fry the finely chopped onion in 1 tablespoon of Corsican olive oil – Oliu di Corsica PDO. Add the chopped tomatoes and tomato purée, season with salt and pepper, then add the peeled and crushed garlic, the bay leaf and the white wine. Leave to simmer (covered) for 5 minutes.
  • Stone the green olives.
  • Place the quenelles in an ovenproof dish, pour the tomato sauce over them, add the French green olives, the grated Gruyère and a little oregano, then bake in the oven for 30 minutes.

Tip

You can also add button mushrooms as a topping for the quenelles! We recommend a Corsican olive oil – Oliu di Corsica – harvested from the PDO olive tree for its aromas of raw artichoke, almond, hay and dried fruit. You could also choose an PDO olive oil from Nîmes, Haute-Provence, Provence, the Baux-de-Provence Valley or Aix-en-Provence.
We recommend...

We recommend using a PDO huile d'olive de Corse – Oliu di Corsica – récolte sur l'arbre for its aromas of almond, artichoke, hay, dried fruit and apple. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Provence, Vallée des Baux-de-Provence. 

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