Spring makis with olive oil from Aix-en-Provence PDO

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Makis printaniers à l’huile d’olive d’Aix-en-Provence AOP
Photo credit: Céline de Cérou
A PDO
Preparation
15 min
A PDO
Cooking time
25 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
World cuisine Appetiser Starter Main course Gluten-free Spring

Ingredients

A PDO
For 4 personnes
  • 100 g green asparagus
  • 4 rice paper sheets
  • 1 lettuce
  • 2 tomatoes
  • 100 g cured ham from the Ardèche
  • 10 almonds
  • 1 shallot
For the sauce:
  • 1 c. à soupe 1 tablespoon of PDO olive paste from Nice or Affinade ®
  • 1 c. à soupe plain yoghurt
  • 1 gousse crushed garlic
  • 2 c. à soupe Aix-en-Provence olive oil PDO
  • Espelette chilli PDO
  • Salt
  • Pepper

Tip

Some truly unusual maki rolls to enjoy with their sauce.Opt for an olive oil from Aix-en-Provence, PDO (intense flavour), for its aromas of raw artichoke and fresh greenery, sometimes complemented by notes of walnuts, hazelnuts and red berries.Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence,PDO olive oil from Nîmes, a French olive oil of the Picholine variety, Olivière, Aglandau, Salonenque…

Instructions

  • Peel the asparagus (if necessary), trim 2 to 3 cm off the base, wash them and then steam them for 10 minutes. They should not be crunchy, but tender.
  • Wash the tomatoes, remove the seeds and cut them into strips. Cut the cured ham into strips. Chop the shallot. Toast the almonds, then roughly chop them.
  • Moisten each rice paper sheet (as you go along), then line the surface with lettuce leaves, leaving a 5 cm border around the edges.
  • On one side of the rice paper, arrange a few strips of tomato, a little ham and a whole asparagus spear. Sprinkle with almonds and chopped shallot. Roll the whole thing up to a third of the way along the rice paper, then fold in each side to form a rectangle. Finish rolling it up, taking care to keep all the ingredients inside the rice paper: the moisture will help it stick together easily. Press firmly, pull towards you, then wrap the rolls in cling film. Store them in the fridge to keep them moist.
  • Prepare the sauce by mixing all the ingredients together.
Finish:

  • Remove the cling film, then cut the roll into several pieces. Serve with the sauce.

Tip

Some truly unusual maki rolls to enjoy with their sauce.Opt for an olive oil from Aix-en-Provence, PDO (intense flavour), for its aromas of raw artichoke and fresh greenery, sometimes complemented by notes of walnuts, hazelnuts and red berries.Or for another intense-flavoured olive oil: PDO olive oil from Haute-Provence,PDO olive oil from Nîmes, a French olive oil of the Picholine variety, Olivière, Aglandau, Salonenque…
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

All recipes

You might also be interested in

Soupe Harira
Harira soup