While I considered making a traditional dish from Monaco (socca or Fougasse), the offerings at this morning's farmers market influenced my decision to go with dishes from the Alpes-Maritimes:
* Fresh olive bread with anchoïade
* Mostelle Croutée aux Olives Noires (Cod with a black olive crust)
* Tian de Légumes (Layered vegetable gratin)
The vegetable gratin has a layer of swiss chard on the bottom, cooked with rosemary, golden raisins, and pine nuts; then a layer of tomato sauce made with a variety of heirloom tomatoes, basil, and parsley; a third layer of zucchini, and finally a topping of grated Gruyère cheese and bread crumbs. This dish took a while to make, as you can imagine.
Dessert, you ask? A blackberry almond-cream tart :)
Recipes from Savoring Provence, by Diane Holuigue.
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