 | ||
|
Some
recipes to give you
Soup
in Pistou
| ||
| ||
 This is a famous provencal dish which presents the originality to be served very hot and in summer. Indeed, it is made up of ingredients we should find only at the warm weather.
Fill up a large pot with salted water. Make boil. Shell white and kidney beans. Cut green beans. peel and dice zucchinis, carrots and potatoes. Put vegetables in the pot and cook about 1 h15. Add the vermicelli and boil for a final 15 minutes. during this time, crush the cloves of garlic and basil in a mortar, by sprinkling them with olive oil. Add the tomato pulp and grated cheese. Salt and peppper. Crush until you obtain a pomade. Pour it in the soup.
Ratatouille | ||
| ||
|
This is THE provencal dish above all. ratatouille goes with the majority of your dishes : roasted meat, fish or even poultry just an advise : heat it again on a very slow fire the following day, it is better !
Put some olive oil in a large pot, throw the eggplant and cook during 7 or 8 minutes. drain them with a skimmer. proceed in the same way for zucchinis. make slightly gild onions and theplugs, add bell peppers and cook on slow fire during 4 minutes. add crushed garlic, keep cooking on sharp fire during 4 minutes while stirring up slightly. withdraw fire and keep on standby.
Give the large pot containing onions and bell peppers on average fire. heat everything again, add tomatoes dice, eggplants and zucchinis. stir up. add thyme, salt and pepper, bsil. add a spoon to olive oil soup. let simmer on soft fire during 20 minutes, turning once in a while.
Beef
stew | ||
| ||
Here a dish well more "idleness" that it does not appear. the preparation in itself is rather easy and enough quick. but you need time, a lot of time. but when we love, we don't count !
Cut the meat in pieces. cut raw ham in 5cm length sticks. prick right through each piece in a pot and sprinkle with vinegar. salt and pepper. add thyme and bay-tree. let marinate during 12 hours, turning once in a while. then, withdraw the cuts and drain. put the streaky bacon (cut on dice) in a pot and gild it on sharp fire during 15 minutes. wet with red wine and reduce it by half. add garlic and onion (finely chopped) and the sheet of bay-tree. pepper. add the bleached pork rinds and the meat.
|
