115 Spaghetti with Baby Vegetables

Name: Spaghetti with Baby Vegetables
Yield: For four people
Cuisine: French
Ingredients: 200 g (7 oz) the finest available spaghetti; 2.5 litres (4¼ pints) water and 50 g (1¾ oz) coarse salt; 1 cucumber of 300 g (10½ oz), peeled; 100 g (3½ oz) fresh ceps, cleaned, or preserved ‘au naturel’; 40 g (1½ oz) button mushrooms, cleaned; 1 artichoke heart, fresh or tinned; 1 litre (1¾ pints) water and 15 g (½ oz) coarse salt; 100 g (3½ oz) cauliflower florets; 20 g (¾ oz) little peas, shelled fresh, or frozen; 7 tablespoons arachide oil; 30 g (1 oz) butter; salt and pepper; 15 g (½ oz) dried morels and 15 g (½ oz) fresh or preserved truffles or 50 g (1¾ oz) button mushrooms; 3 tablespoons water; 2 tablespoons double cream; 1 tablespoon freshly-chopped chervil; 2 tablespoons raw tomato pulp; 200 g (7 oz) softened butter; 1 teaspoon lemon juice

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Ragoût de spaghettis aux petits légumes ‘Spaghetti for a surprise occasion’

Ingredients

Main ingredients

200 g (7 oz) the finest available spaghetti
2.5 litres (

Europe
France
Main course
Mediterranean
Vegetarian

Method

Preparing and cooking the vegetables

Cut the cucumber in five pieces and cut each into four lengthways. Trim these and ‘turn’ them into olive shapes, making 20 miniature cucumbers.
Cut the ceps, mushrooms and artichoke heart into 1 cm (½ inch) mirepoix dice.
Bring the water and salt to the boil in a saucepan and c