Original blend of flavorsOn toast for the appetizerAs condiment with lambAs sauce with beans, peas or carots
Pissaladière is recipe from Nice made with : fried onions, black olives and anchovies.Idea of tasting : spread it on a puff pastry, or a pizza dough and put it in the ovenIt can be served on toasts or with pasta, rice...
Chopped basil, garlic, parmiggiano, pine nuts… in olive oil.It can be used to stuff tomatoes.As a sauce with pasta or rice.It can be added to a vegetable soup
Chopped basil and garlic, in olive oil.It can be used to stuff tomatoes.As a sauce with pasta or rice.It can be added to a vegetable soup
Rouille is a spicy mayonnaise.In Provence, it's spread on small toasts and served with a fish soup.It can also be used as a dip with a barbecue or "fondue Bourguignonne"
To savour hot in a puff pastry or on toast.It can also be used as stuffing for vegetables (eg : mushrooms, tomatoes)
Aïoli is a garlic mayonnaise.In Provence, Aïoli is a maincourse and it's served with boiled vegetables, eggs and cod.