With 2.4 million followers on TikTok , ex- Top Chef Diego Alary appears as the most followed French chef on social networks. A significant feat, especially since the young 23-year-old chef was also in charge of the Wanderlust restaurant all summer.
Logical continuation of this soaring journey: the publication of his first book , In the kitchen with Diego Alary, published by Hachette , in which we find the top 10 recipes that have had the most success on TikTok, along with 30 new and easy-to- read recipes. do in less than 30 minutes.
His latest buzz food to date: a Spanish raclette . His personal touch? The association of raclette cheese from Savoie - Spanish ham Pata Negra and its Mediterranean herbs . Results ? Delicioso!
Ingredients for 4 persons
600 g of small potatoes (grenaille or ratte)
20 pickles
2 red onions
1 bunch of flat-leaf parsley
juice of ½ lemon
160 g thinly sliced Pata Negra Spanish ham
200 g of Savoie raclette cheese
6 sprigs of thyme
4 bay leaves
olive oil
salt and pepper
Recipe
Bring a pot of water to a boil, add the thyme , bay leaf , and a big pinch of salt, and plunge the potatoes into it . Cook them for about 20 minutes. As soon as you can stick the tip of a knife in easily, they are cooked. Place the potatoes on a baking sheet and cut off both ends of each.
Mix the diced pickles , the chopped red onion half and the chopped parsley leaves, add the lemon juice and a drizzle of olive oil , a pinch of salt and pepper, then mix well and reserve at room temperature the time to prepare the end of the recipe.
Surround each potato with a slice of ham , then place them glued to each other on a plate.
Add a layer of pickle condiment on top of the potatoes.
Melt the raclette cheese as desired, using a raclette or in a saucepan over low heat, stirring constantly.
Pour the melted cheese over your potatoes and enjoy immediately!
In the kitchen with Diego Alary , Diego Alary, ed. Hachette Cuisine, € 19.95
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