Ludo à la Maison - Caramelized Onion Tart

Ludo brings the taste and smells of the south of France to the kitchen.

[@isiahtheprophet4085]

Lmao my high ass heard him say "Octopus flour" when he said all purpose flour 😂🤦👽

[@craigwilson9797]

He is a comic genius

[@Jaymuz]

Actually going to have to try this recipe

[@pattycarney8219]

I will be making it,for sure!

[@BlackWolf6420]

His hair 😍

[@KOOBIGAME]

Yum! That looks delicious! Stay connected friend!😍😘🍭🍭🍭🍭

[@hcassar]

Yum! Just a Little correction. Bottarga is grey mullet roe not red mullet roe. That piece he was holding is roe that comes from a single grey mullet. Much bigger than red mullet. Bottarga can be made from tuna roe aswell.

[@joshlandry7960]

Looking forward to making this

[@josyjosy7495]

Bravo

[@rada3411]

Hi Chef! Newbie here! 😍

[@Putain138]

Terrific recipe! And please, speak more French in the kitchen.

[@emmanouelpassas5741]

Nice tart.

[@laurenceadamczak1282]

Merci pour la recette Il manque juste ce petit accent du midi...j’adore

[@michaelkelly3221]

Drinking Pellegrino instead of Perrier? Your French citizenship has just been revoked!

[@Jeneral28]

How much flour and salt

[@bballerryday]

What entree would you serve this with?

[@Limits6]

I wouldn't serve this as an entree, more as an appetizer or lunch. But I could imagine this being part of something like along the same lines as a lebanese platter, i.e. different small dishes which are served (not like 1 entree w/ standard proteïn, veg, carbs). You could cut it in pieces and serve it with different dishes, would be perfect for a veg meal imo.

[@yanks1958]

Personally, This would be an entree along with a Charcuterie / cheese Board and maybe some veggies to dip in Bagna Cauda. But I enjoy eating like this more than traditional western meals

[@marretasc7437]

will be nice if u put the recipe in the description

[@Al_Kaatib]

If Leclerc was a chef

[@krisreedful]

Flexing so many sponsors 🤙

[@Mbadly]

dry east

[@kiyansavar3011]

Oh wow what a great recipe can't wait to try it let me just harvest THE EGGS OF A VERY SPECIFIC TINY FISH IN THE SOUTH OF FRANCE AND CURE THEM

[@Vesciroth]

He meant that the eggs are tiny, not the fish. The thing he was grating was a single pocket of eggs from one fish, so the fish can't be very small. Also, you can buy bottarga from a lot of places on Amazon, and it's pricey but not ludicrously expensive. I guess Ludo was only talking about French Bottarga because a lot of other European countries produce it from other fish and Italy is usually credited as the place of origin.

[@Limits6]

it's not necessary! You could try it with anchovy instead, or some other type of fish egg... Each will bring its own aroma, but the base flavour is there so it will probably be good either way, even without the fish eggs :)

[@MrUrmother22]

It's literally 30 bucks on amazon..Amazon... smart ass

[@charlotteandavril]

South of Franse? He's kidding hahah that is a flammkuchen!

[@williamdeschamps5804]

Not quite

[@stealthiness_]

you can also call it a pizza

[@zachmarkham84]

Flammenkuchen is amazing. Had that a few times in Germany

[@batchagaloopytv5816]

octopus flour 🙃🙃🙃