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 →
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 →
Farinata, Socca, Pannella and who knows how many other names, it is a typical street food in many Mediterranean countries simply made with chickpeas flour and water cooked over a wood fire. Jump to Recipe : Print Recipe It seems that its origins are from the Roman Empire in Genova when a ship full of chickpeas flour and oil got… Read more →
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 →
Bouchée à la Reine is what we generically call Vol au vent, which means flying with the wind, named after its light flaky pastry. While the Vol au vent was originally a large pastry to cut in portions and share, the Bouchée à la Reine is small, the size of a bite perfect for a buffet table. Jump to Recipe : … Read more →
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 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 →
As soon as Spring starts, grab a basket and venture into the forest, wild asparagus are shooting up among the dead leaves. Small and with a slightly bitter taste, there are so many ways you can use these unique early Spring vegetables. You can find wild asparagus in the forests of the Cote d’Azur, among patches of grass, where it… Read more →
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 →
The complexity and beauty of this vegetable are so intriguing, I had to come up with a Romanesco recipe that preserves and enhances its captivating fractal design. Jump to Recipe This vegetable is a cross between broccoli and cauliflowers. Not only it is beautiful to watch but it is also delicious to eat. It has a sweet nutty flavour and a… Read more →