Difficulty: Easy
Peel the cucumbers, quarter them lengthwise, cut into large dice, and remove the seeds. Soak in salted water for 1 hour, then rinse and pat dry.
Sauté them for 4 minutes in 2 knobs of butter. Cook the macaroni in 4 liters of boiling salted water for about 11 minutes. Drain and cool.
Transfer to a large salad bowl. Mix the cream with the cucumbers, then add the lemon juice. Season with salt and pepper.
Fold into the salad bowl, mix well, and stir in the chervil.
Recipe from the Book of Dough for Panzani by Hubert
