ravioli nicoise
Ingredients:
stew (see recipe "crap")
300g flour 200g
3oeufs
grated Parmesan.
1 tablespoon olive oil salt and pepper nutmeg
2 bunches chard.
machine ravioli.
ravioli nicoise to "Glode "
Dough:
combine flour 1 tablespoon olive oil and 2 eggs by adding a little water to make a paste the consistency of pie dough.
Allow to stand for 2 hours.
Farce:
remove one from the juice of the stew as well as most of the mushrooms.
in a bowl beat 1 egg add the parmesan cheese nutmeg salt and pepper.
pass lightly in a blender for a nice joke to the view ( neither too big nor too thin).
up the ravioli and serve with the sauce of the stew.
Daube Niçoise to
Ingredients: 1kg
collar and 2 pieces of beef cheek.
5 carrots 3 stalks of celery and 2 onions.
Porcini dried, 1 glass of red wine and calvados. I
bouquet garni.
Daube Niçoise to the "Glode"
In a large pot sauté onions carrots and celery cut into cubes.
Add meat cut into cubes of 3 cm after having been browned in olive oil. Add the calvados
red wine salt and pepper and cover with water.
After 3 hours before adding the mushrooms and cook soaked at least 8 hours.
Serve with "poll" or fresh pasta.
Daurade dried tomato
Ingredients: 1 large
bream
Potatoes, onions chayotes lemons.
Dried Tomatoes
bream with dried tomatoes to the "Glode.
Place dried tomatoes in the belly of the sea bream with salt and pepper sparingly.
Brush the sea bream with olive oil Cut the potatoes and chayote lemon onion.
Add a little water and white wine.
Bake 15 minutes then remove the bream and return to oven to finish cooking the other ingredients
. Return
seabream 5 minutes
marinated anchovies
Ingredients: 1 kg
anchovy
Coriander Espelette paprika 1 green chili
Sherry Vinegar Olive Oil Lime
Anchovies marinated "in Glode"
2 days before
Clean the anchovies in the head and removing the backbone and then ask on paper absorbent.
Place fillets layered with 3 tablespoons of vinegar juice of half a lemon and some lemon zest and a little water to cover.
The day before: Wipe
anchovies and place them in a dish by placing between layers
A little paprika coriander chopped green pepper, cut into small cubes Espelette
with salt and olive oil.
Brandade cod
Ingredients: 800g
salt cod 3 medium potatoes 4 cloves garlic
laurel thyme olives
Nice
Brandade Cod "Glode"
Several days before:
Desalt Cod for several days, changing water regularly.
the day:
Remove bones and poach for 10 minutes in simmering water with 1 bay leaf sprig of thyme I
.
Then sauté in olive oil about ten minutes.
Cook in water the potatoes.
In a bowl crush the cod with potatoes and mashed cloves da-ai.
Salt and pepper lightly.
Mount the mashed by emulsifying with a little olive oil.
Place the cod in small ovenproof dishes and add a few olives of Nice.
pieces of bread rubbed with garlic and lightly oil-soaked
Bake about 10 minutes and serve with a drizzle of oil.
