Sauces
Aioli sauce
Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.
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Sauces
Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.
Mushrooms, Vegetables, Pasta and Rice
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
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Spain. Albacete and Cuenca speciality.
Brandade done with salt cod, olive oil, potato and chestnut.
Shellfish and Seafood
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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Supreme sauce : chicken or veal velouté reduced before adding the cream.
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Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.
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France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
Shellfish and Seafood
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand.
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Italy. Sicilia.
Vegetable stew (eggplant, capers, celery, onion, green olives and tomato) cooked with olive oil and vinegar.
Served hot or cold.
Mushrooms, Vegetables, Pasta and Rice
Pasta cooked in a broth (herbs, chicken, )
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Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
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France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice. Stew with potato, pepper, onion, olive, olive oil, garlic and bouquet garni.
> view the mealMushrooms, Vegetables, Pasta and Rice
Hot or cold dish made from vegetables ((tomatoes, zucchini, onions, artichokes, peppers, cabbage, eggplant)) stuffed with a mixture of meat or sausage meat with breadcrumbs and herbs.
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