La Cuisine Provençale Aioli.

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Presentation transcript:

La Cuisine Provençale

Aioli

Bouillabaisse

Pissaladière This is a type of white pizza topped with sauteed onions garlic, olives and anchovies

Salade Niçoise “Of all main-course salads, the Niçoise is my all-time favorite, with its fresh butter- lettuce foundation; its carefully cooked, beautiful green beans; its colorful contrast of halved hard-boiled eggs, ripe red tomatoes, and black olives; all fortified by chunks of tuna fish and freshly opened anchovies. It's a perfect luncheon dish, to my mind, winter, summer, spring, and fall — an inspired combination that pleases everyone”.- Julia Childs

Tapenade Tapenade is a rich olive spread popular in Provence. It's quite easy to make at home. Ingredients: 20 pitted Kalamata olives, coarsely chopped 1 Tbsp rinsed, drained, and chopped capers 1 tsp fresh lemon juice 2 tsp olive oil 1/2 tsp anchovy paste (optional) Fresh cracked black pepper Preparation: Combine Kalamata all ingredients. Mix well. Refrigerate and use within two weeks.

Soupe au pistou

Calissons A traditional treat from Provence is calissons, diamond- shaped candies made from almonds and crystalized melon and orange peel.

FIN