French cuisine in Provence and Côte d'Azur
Aioli – Bouillabaisse – Herbes de Provence – Ratatouille – Provence wine
Nonfiction, Food & Drink, International, European, French, Professional, Vegetables & Salads
| Author: | Heinz Duthel | ISBN: | 1230000127145 |
| Publisher: | Heinz Duthel | Publication: | April 23, 2013 |
| Imprint: | Language: | English |
| Author: | Heinz Duthel |
| ISBN: | 1230000127145 |
| Publisher: | Heinz Duthel |
| Publication: | April 23, 2013 |
| Imprint: | |
| Language: | English |
French cuisine in Provence and Côte d'Azur
- Aioli
- Bouillabaisse
- Herbes de Provence
- Ratatouille
- Provence wine
Making provençal aioli
Aioli of garlic, salt, egg, and olive oil in a mortar
Aioli with olives
Aioli ; is a sauce made of garlic and olive oil. Sometimes egg is also added for ease of mixing, but this is not considered traditional. There are many variations, such as the addition of mustard or, in Catalonia, pears. In Occitan cuisine, aioli is traditionally served with seafood, fish soup, and croutons, in a dish called merluça amb alhòli. In Catalan cuisine, it is traditionally served with grilled lamb, grilled vegetables, arròs negre and paella. In Malta, arjoli or ajjoli is commonly made with the addition of either crushed galletti or tomato. In the Occitan Valleys of Italy it is served with potatoes[2] boiled with salt and bay laurel. It is usually served at room temperature. The name aioli (alhòli) comes from Provençal alh 'garlic'
French cuisine in Provence and Côte d'Azur
- Aioli
- Bouillabaisse
- Herbes de Provence
- Ratatouille
- Provence wine
Making provençal aioli
Aioli of garlic, salt, egg, and olive oil in a mortar
Aioli with olives
Aioli ; is a sauce made of garlic and olive oil. Sometimes egg is also added for ease of mixing, but this is not considered traditional. There are many variations, such as the addition of mustard or, in Catalonia, pears. In Occitan cuisine, aioli is traditionally served with seafood, fish soup, and croutons, in a dish called merluça amb alhòli. In Catalan cuisine, it is traditionally served with grilled lamb, grilled vegetables, arròs negre and paella. In Malta, arjoli or ajjoli is commonly made with the addition of either crushed galletti or tomato. In the Occitan Valleys of Italy it is served with potatoes[2] boiled with salt and bay laurel. It is usually served at room temperature. The name aioli (alhòli) comes from Provençal alh 'garlic'
