Oh, that I would have access to a butcher who sold nice fresh rabbit! We would have eaten rabbit cooked with bacon and prunes. Instead, we pretended that the tour was in the Auvergne -- a region it went through in 2008 -- and ate the following vegetarian meal:
- Pastis T Tartifle Auvergno (Potato tart from the Auvergne)
- Courgettes Chaudes aux Noix et Roquefort (Warm zucchini with walnuts and roquefort)
- Assorted fruits for dessert
The zucchini dish is simple and a true delight. Steam zucchini rounds until tender, and then toss them with a 3:1 mix of walnut oil and red wine vinegar. Add in a few ounces of roquefort and some coarsely chopped walnuts.
Some of the cheese remains in tempting little clumps, while the rest melds with the vinegarette and the zucchini juice to make a succulent and tempting sauce that people eagerly spoon up ...
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