Recipe (12 servings 6 Eggplants) Stuffing: 50 g lean salt pork [petit salé maigre] 2 filets anchovy [anchois] 100 g parmesan [parmesan] 1 onion [oignon] bread crumbs [chapelure] 2 eggs tomato sauce 6 leaves basil [basilic] olive oil for cooking [huile d'olive] salt, pepper [sel, poivre] We’ve seen many variants of the Provencal Aubergine Farcie. [...]
Anchoïade is an anchovie paste, similar to tapenade, but with more garlic and olive-oil and less (or no) olives. Recipe (4 servings) 100 g olives , black (pitted) 100 g capers [câpres] 100 g tuna [thon] 12 anchovy (washed, in strips) [anchois] 2 cups olive oil [huile d'olive] 1 teasp mustard [moutarde] 1 sprig basil [...]
Aïoli is a Provencal garlic sauce (the name Aïoli is Provençal) used, like a mayonaise, on a variety of dishes, including boiled potatoes, fish, and cold lamb. Recipe (6 servings) garlic [ail] olive oil [huile d'olive] 1 egg yolk raw [jaune d'oeuf] 1 egg yolk cooked [jaune d'oeuf] salt [sel] In a mortar, crush the [...]
This garlic bouillon (literally “boiled water”) was classically made the day after a fête, being excellent for hangovers as well as soothing for convalescents. It differs from garlic soup in that the Aïgo Boulido does not (officially) include veremicelli, eggs or cheese. Recipe (4 servings) 15 cloves Garlic [ail] 2 sprigs Sage [sauge] 2 leaves [...]
Recipe (12 servings 12 large red or yellow bell peppers) Stuffing: 200 g lean salt pork [petit salé maigre] 300 g rice [riz] 100 g parmesan [parmesan] 3 onion [oignon] 4 bell peppers sliced 4 eggs 2 cloves garlic [ail] 6 leaves basil [basilic] 4 Tblsp olive oil for cooking [huile d'olive] salt, pepper [sel, [...]
