Discover the best recipes to enjoy under a pergola

Gourmet friends, today I'm sharing with you my love of pergolas and the culinary delights they inspire. Let me guide you through the flavors and pleasures offered by this oasis of relaxation and sharing. Take a seat under my pergola, and let yourself be transported by these unique recipes, combining emotion, humor and, above all, flavor!

Fagottelli pasta from Michelin-starred restaurant La Pergola

A recipe from Michelin-awarded chef Heinz Beck for any time of year - beautiful fresh pasta wrapped in savory flavors in a light sauce. Fagoter La Pergola is a pasta recipe to keep on hand.

Ingredients for 4 people - Fagottelli La Pergola :

Discover this delicious recipe that harmoniously blends the flavors of bacon, zucchini and pecorino cheese in a creamy sauce, prepared with homemade veal stock. This sauce, made with a variety of tasty ingredients, is the perfect accompaniment to meat or pasta dishes. Preparation involves a few simple steps, including making a veal stock from bones and vegetables, and adding white wine and extra-virgin olive oil for a touch of elegance and depth.

Fagottelli pasta recipe:

For the stuffing Beat the egg yolks in a bain-marie and gradually add the grated sheep's milk cheese. Add the white pepper and salt, leave to cool and add the whipped cream. Pour into a piping bag and refrigerate for 1 hour.

For quenelles Mix the flour with the semolina, add the two egg yolks (keeping one egg white aside), one egg, a pinch of salt and enough water to make a fairly thick dough. Knead the dough for a long time until it is shiny and silky, then shape it into a ball, wrap it in cling film and leave it to rest in the fridge for about an hour. Roll out the dough thinly and cut out 7 cm squares using a cookie cutter. Using a spoon, spread a layer of filling and close the dough in the shape of a cigarette; press down with your fingers every 1 cm and finally fold the dough over itself to form a small "pocket" which will make the ravioli even tastier during the creaming process. Cut out individual ravioli using a serrated cookie cutter.

For the veal base Cut the veal into small pieces, break the bones and place in an ovenproof frying pan with a little extra-virgin olive oil. Place in the oven at 190°C and fry until the bones and trimmings take on a golden color. Drain the oil, add the washed and chopped vegetables, rosemary and peppercorns, and continue frying for a few minutes. Remove from heat and allow to cool. Cover the bones and leftover veal with cold water and bring to the boil. Cook over low heat for about 2 hours. Skim from time to time during cooking to remove any impurities that rise to the surface. At the end of cooking, strain the stock through a clean cloth placed over a fine sieve.

For the sauce Cut the bacon into julienne strips, dice the zucchini and fry in a pan with the extra-virgin olive oil. Moisten with white wine, allow to evaporate and add veal stock.

Composition of the dish: Cook the fagottelli in plenty of salted water, add to the sauce and stir in the sheep's milk cheese, extra virgin olive oil and Tellycherry pepper.

Thanks to Heinz Beck of Restaurant La Pergola for this recipe.

A sunny aperitif: Bruschetta with tomato and basil

To get things off to a good start, nothing beats a tasty, colorful bruschetta. The sun, filtered through the slats of the pergola, illuminates this delicious starter.

Ingredients:

• 1 baguette of bread
• 4 ripe tomatoes
• 1 bunch fresh basil
• 2 garlic cloves
• Olive oil
• Salt and pepper

Preparation:

1. Cut the baguette into thin slices and toast lightly.
2. Chop the tomatoes and basil, then toss with a drizzle of olive oil, salt and pepper.
3. Rub the toasted bread slices with a clove of garlic and top generously with the tomato and basil mixture.
4. Serve immediately under the pergola, accompanied by a sunny laugh and a chilled glass of rosé.

Laughing salad: Warm goat's cheese salad with roasted figs

Ingredients:

• 200 g mesclun
• 8 fresh figs
• 8 slices fresh goat's cheese
• 1 baguette
• 4 tablespoons honey
• Olive oil
• Balsamic vinegar
• Salt and pepper

Preparation:

1. Preheat oven to 180°C (350°F).
2. Wash and spin-dry the mesclun. Divide among 4 plates.
3. Cut the figs in half and place on a baking sheet. Drizzle with honey and bake for 10 minutes.
4. Meanwhile, toast the goat's cheese slices on pieces of baguette.
5. Add the roasted figs and warm goat's cheese to the mesclun.
6. Prepare a vinaigrette with olive oil, balsamic vinegar, salt and pepper, then drizzle over the salad.
7. Enjoy this smiling salad under your pergola, laughing heartily with your guests.

Dessert to share: Red fruit and mascarpone tiramisu

Ingredients:

• 250 g mascarpone
• 300 g red fruit (strawberries, raspberries, blackberries)
• 100 g sugar
• 3 eggs
• 200 g sponge cookies
• 1 teaspoon liquid vanilla
• 1 pinch salt

Preparation:

1. Separate the egg whites from the yolks. Beat the yolks with the sugar until the mixture whitens. Add the mascarpone and liquid vanilla, and mix well.
2. Beat the egg whites until stiff with a pinch of salt, then gently fold into the mascarpone mixture.
3. Wash and drain the berries. If necessary, cut larger fruits into pieces.
4. Place a layer of sponge cookies in the bottom of a dish. Cover with a layer of red fruit, then a layer of mascarpone cream. Repeat until all ingredients are used up, finishing with a layer of cream.
5. Refrigerate the tiramisu for at least 4 hours, ideally overnight.
6. Before serving, decorate the tiramisu with a few fresh red berries and a mischievous smile.

Grilled meats and seasonal vegetables a la plancha under the pergola

Here's an ideal recipe for enjoying your summer kitchen under the pergola, highlighting the conviviality and freshness of outdoor summer meals. Gather your friends and family around your outdoor kitchen pergola, and enjoy grilled meats and seasonal vegetables a la plancha, in a warm and relaxed atmosphere.

Ingredients:

• 4 steaks or brochettes of your choice (beef, chicken, lamb, etc.)
• 1 zucchini
• 1 eggplant
• 1 red bell pepper
• 1 yellow bell pepper
• 1 red onion
• Olive oil
• Provence herbs
• Salt and pepper

Preparation:

1. Preheat your plancha under the pergola.
2. Wash and slice the vegetables. Thinly slice the red onion.
3. Mix the vegetables in a large bowl with a drizzle of olive oil, herbes de Provence, salt and pepper.
4. Grill steaks or brochettes on the plancha, turning regularly to ensure even cooking.
5. Meanwhile, cook the vegetables on another part of the plancha, stirring frequently to prevent sticking.
6. When grilled meats and vegetables are cooked to your liking, serve them hot under the pergola, accompanied by a glass of wine or a cool drink.

To make things easier for you, here's a demonstration video

Delicious cooking under a pergola

My dear gourmet friends, I hope these recipes have inspired you to enjoy life under your pergola. Let yourself be transported by the enchanting flavors, warm laughter and unforgettable moments shared with your loved ones. Life is a feast, and every moment spent under your pergola is an opportunity to celebrate love, friendship and joie de vivre. So don't wait any longer, get out your aprons and give free rein to your culinary creativity. Put on your chef's hats, brighten up your plates and warm the hearts of your guests. After all, life is delicious, and every bite is an invitation to savor the moment. Bon appétit and see you soon under the pergola!

Bonus types of pergolas for a beautiful summer kitchen

1. Wooden pergola summer kitchen

The wooden pergola is a popular choice for summer kitchens because of its natural, warm appearance. Made from different types of wood, such as pine, oak or cedar, it blends perfectly into a garden, providing a shady space for cooking and eating al fresco.

2. Aluminum summer kitchen pergola

Aluminum pergolas are a modern, durable alternative to wooden pergolas. It's corrosion-resistant, lightweight and easy to maintain. What's more, it can be customized with a variety of finishes and colors to suit any outdoor décor style.

3. Bioclimatic pergola for summer kitchen

Bioclimatic pergolas feature adjustable slats to regulate temperature and air circulation under the pergola. They are ideal for summer kitchens, offering optimum comfort whatever the weather conditions. What's more, they are generally made of aluminum, making them durable and long-lasting.

4. Cheap wooden pergola for outdoor kitchen

For those looking for an economical solution, wooden pergolas are available at more affordable prices. Although they may not be as durable as higher-quality wood or aluminum pergolas, they nevertheless offer a shady space in which to enjoy outdoor cooking. To increase durability, you can treat the wood with specific products that protect against weathering and pests.

5. Wrought-iron pergola over summer kitchen

The wrought-iron pergola is an elegant, sturdy choice for summer kitchens. Its artistic design and openwork motifs add a touch of elegance to your outdoor space. However, it's important to note that wrought iron can be susceptible to corrosion and requires regular maintenance to maintain its appearance and durability.