Category: Starters

Deep Fried Eggplant Balls

Deep Fried Eggplant Balls

Deep fried eggplant balls is a classic recipe from the South of Italy, flavoured with basil, garlic and Parmesan, even the fuzziest children will devour those delightful vegetable bites. They are perfect to serve as a starter, on a buffet table or as canapes. Jump to Recipe :  Print Recipe Make sure you read the recipe before you make them.… Read more →

Black Olives Tapenade Recipe

Black Olives Tapenade Recipe

Tapenade is an olive paste usually served over some crostini bread or bruschette. It is a mix of black olives, anchovies, garlic, capers, thyme, lemon juice and extra-virgin olive oil. Jump to Recipe :  Print Recipe This is the traditional recipe from Provence, but ingredients and flavors are added or changed all the times. This recipe has a perfect balance… Read more →

Rissole à la Dauphine

Rissole à la Dauphine

Escoffier uses rissole as a generic term for starters which includes a filling made of salpicon wrapped in a pastry that can be of different kinds: brioche pastry without sugar, puff pastry or short pastry, usually, fried. Salpicon is a generic term for a mix of different ingredients minced and combined with a sauce.   Jump to Recipe :  Print Recipe I… Read more →

Cheese Gougère Bourguignonne

Cheese Gougère Bourguignonne

Cheese Gougère Bourguignonne are puff pastries where sugar is replaced by cheese and milk by water. They are perfect for a buffet table because they can be served at room temperature and can be done the day before. Jump to Recipe :  Print Recipe I took this recipe from Auguste Escoffier famous book  Escoffier: The Complete Guide to the Art… Read more →

Pissaladiere Nicoise

Pissaladiere Nicoise

Pissaladiere is a traditional recipe from the South of France, sold in many bakeries as a starter or snack. It is a pizza base topped by Mediterranean caramelized onions, anchovies and olives.   Jump to Recipe :  Print Recipe The name comes from Latin and means salty fish, the anchovies are definitely the main ingredients. The anchovies filets are arranged over… Read more →

Puntarelle alla Romana

Puntarelle alla Romana With Anchovies And Garlic

Puntarelle alla Romana is a classic Roman dish, Puntarelle are the shoots of the chicory cut very thin and seasoned with garlic and anchovies paste.  Jump to Recipe Puntarelle are not easy to find here in France but you can replace them with endives. I went to Ventimiglia market to buy them, and beside the puntarelle I found some other unusual Italian vegetables… Read more →